INGREDIENTS
12 leaves
basil
1 cup
carrots
1/4 tsp
cayenne pepper
18 oz
chicken breasts
1/2
cucumber
4 12-inches
flour tortilla wraps
2 cups
fresh bean sprouts
1 tbsp
grill seasoning
3 tbsp
mint leaves
1/4 cup
peanut butter
1 tbsp
rice wine vinegar
2 tbsp
rice wine vinegar
4 servings
salt
3
scallions
1 tbsp
sesame seeds
1 tbsp
soy sauce
2 tbsp
soy sauce
2 tsp
sugar
1 tbsp
vegetable oil
2 tbsp
vegetable oil