Thai Chicken Wrap with Spicy Peanut Sauce

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3 (6-ounce) chicken breasts

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 tablespoon grill seasoning

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)

1 tablespoon sesame seeds

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