this has made a great brown bag lunch. Prepped everything ahead of time and made the sandwich each day for lunch. I made a few minor changes: sriracha sauce in place of the ground red pepper, chopped rotisserie chicken instead of deli slices, and packaged "broccoli slaw" in place of the shredded napa cabbage. Delicious! I'll definitely make it again.
Thai Chicken Roll-Ups
If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
Yield: 4 servings
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Nutritional Information
Amount per serving
- Calories: 319
- Calories from fat: 29%
- Fat: 10.3g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 4g
- Protein: 15.9g
- Carbohydrate: 39.8g
- Fiber: 2.4g
- Cholesterol: 2mg
- Iron: 2.8mg
- Sodium: 763mg
- Calcium: 98mg
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons light mayonnaise
- 1 tablespoon reduced-fat peanut butter
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground red pepper
- 1 garlic clove, crushed
- 4 (10-inch) flour tortillas
- 1/2 cup chopped fresh basil
- 4 large napa (Chinese) cabbage leaves
- 6 ounces thinly sliced deli-roasted chicken or turkey breast
- 1 cup red bell pepper strips
Preparation
- Combine first 6 ingredients in a bowl; stir well with a whisk.
- Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.
Thai Chicken Roll-Ups Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: American, New American, Asian, Thai
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Cooking Light
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