Thai Chicken Roll-Ups

  • KN2009 Posted: 09/26/09
    Worthy of a Special Occasion

    This would make a good take-to-work lunch.

  • JKanter Posted: 10/18/09
    Worthy of a Special Occasion

    I was so disappointed by these. I actually threw them out. TOO much ginger and lime juice. I couldn't even taste the peanut butter.

  • LutzCat Posted: 11/03/10
    Worthy of a Special Occasion

    These are delicious. Used deli-sliced Boar's Head Ovengold Turkey rather than chicken. The dressing is really what makes this special. Wouldn't change a thing on this recipe!

  • j9john Posted: 03/16/10
    Worthy of a Special Occasion

    This recipe is wonderful. I made 2 changes. Don't use dry ginger. Use fresh or minced from the jar. It makes all the difference.I also used a bit ( maybe 1/4 tsp.) honey in the dressing for just a touch of sweetness. My family loved it and I will make it often.

  • jcguzik Posted: 08/16/11
    Worthy of a Special Occasion

    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.

  • MissGore Posted: 10/09/13
    Worthy of a Special Occasion

    I thought this was great. I made the sauce ahead and kept the other ingredients separate until I was ready to make a wrap at work. The sauce was great as-is. I used boar's head ever roast chicken, red cabbage and wheat tortilla shells. Will definitely make again.


More From Cooking Light