Thai Peanut Chicken Rolls
Total Time: 45 minutes I Servings: 4
For the peanut sauce
⅔ cup creamy peanut butter, 100% peanuts*
4 tablespoons rice vinegar
4 tablespoons soy sauce
4 tablespoons honey
4 cloves garlic, minced
Water, to thin as needed
For the soy ginger sauce
½ cup soy sauce, low sodium
½ cup water
2 teaspoons sesame oil
4 teaspoons sugar
1 teaspoon grated ginger
1 clove garlic, minced
Green onion, sliced as a topping
For the chicken
2 chicken breasts, cooked and shredded*
4 flour tortillas, fajita size
⅓ cup salted peanuts, crushed
⅓ cup cilantro, sliced
⅓ cup green onion, sliced
Instructions
Combine ingredients for the peanut sauce in a bowl. Whisk until smooth adding water 1 teaspoon at a time as needed to desired consistency. *
In a separate bowl, combine ingredients for the soy ginger sauce. Whisk until combined, adding the sliced green onion as a topping.
To serve warm, heat the shredded chicken through (recommended) and add it to a bowl. Add ⅔ cup of peanut sauce to the chicken and mix until the chicken is thoroughly coated. This should make an easily spreadable shredded chicken mixture. You can add a splash of soy ginger sauce to thin slightly (optional).
Layer about ½ of one shredded chicken breast onto each tortilla, then evenly distribute peanuts, cilantro, and green onion as toppings. Roll tightly into 4 individual rolls, then slice each roll into 1-inch pinwheels.
Serve pinwheels immediately with the peanut and soy ginger sauces on the side for
These Thai peanut chicken rolls are inspired by a local restaurant here in Vancouver, WA. After trying them for the first time nearly a decade ago and ordering them several times since, I decided to make my own version at home. These rolls are packed with tender chicken, fresh herbs, and a ton of flavor!
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