CUCUMBER RELISH: Peel cucumber leaving a few dark green strips of peel. Cut in half and remove seeds. Slice very thin. Combine sugar, rice vinegar, and salt. Stir until dissolved, then add cucumber and onion. Toss. Chill for several hours, stirring occasionally.
PEANUT SAUCE: Combine all ingredients, except lime juice. Bring to boil, simmer for a few minutes. Let cool slightly and add lime juice. At this point you can blend in the blender, or if you like peanut pieces, whisk well instead. Set aside and chill. Reserve a few tablespoons of peanut sauce for basting the chicken while grilling.
Cook noodles according to package directions, do not add seasoning if using Ramen noodles, unless desired. Coarsely chop the noodles. Toss with 1/2 tsp. curry and ground coriander. You can also serve without seasonings.
Grill chicken for a few minutes until done. Brush with peanut sauce at the end of grilling.
Arrange all the different components for the wraps. Place in different bowls: Chicken, noodles, bean sprouts, carrots, and cucumber relish. Arrange sauces around: Peanut Sauce, Teriyaki Sauce, Chili Sauce. Pile the lettuce leaves on a platter with the fillings and the sauces. Place the chopped cilantro in a small dish. Sprinkle the sesame seeds over the cucumbers and noodles, sprinkle chopped peanuts over the chicken and serve. Build your own wrap by piling toppings of your choice into a lettuce leaf, drizzling with your choice of sauce, and sprinkling with cilantro. Serves 4 as an appetizer.
Main dish, luncheon, appetizer...this restaurant dish is refreshing and fun.