Spicy Thai Wraps

So this weekend has been crazy!  Jay's brother got married over the weekend and we were running around all over New York City visiting family, eating tons of Bengali food, getting hanna, taking pictures, and dressing up in fancy traditional Bengali wear.  My mom is in town visiting and Melissa's mom & brother are in town visiting us!  Our house is full of people & chaos- but we love it.  Tonight we finally had time to cook at home & relax.  After all the heavy Bengali food and rice, I was definitely craving some fresh, leafy food.  I decided to make my favorite Spicy Thai Wraps & Taste of Europe Salad.  

Spicy Thai Wraps

Time from start to finish: 20 minutes

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Combine cucumber, sprouts, carrots, scallions, basil, & mint with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.  Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.  In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.  In a large bowl, mix all the veggies and sauce together.  Pile veggies in wraps covered in spicy peanut sauce in wrap & roll!  Enjoy.