These vegetable tortilla roll ups with chicken are the perfect make ahead snack or lunch for kids and adults! The Thai peanut sauce takes this kid-friendly sandwich variation over the top.
If you want to get more vegetables into your child's lunches whether at home or at school, these roll ups or pinwheels are for you!
Why you're going to love this recipe
- Super quick and easy to make!
- So versatile! You can use whatever vegetables and protein you have in the fridge. These are great with cream cheese and hummus, too. But I highly encourage you to try them with this Thai peanut coconut sauce first!
- Kid-friendly! Simply slicing into fun, bite-sized pinwheels, can encourage your child to try foods that they're learning to enjoy. You can also serve as a tortilla wrap if your child prefers it this way.
- Portable and makes for a great addition to school lunch boxes.
Related: Sandwich Ideas for Kids
Ingredients
Vegetables - You truly can use whatever you have on hand! Finely chop or shred to make it easier for younger kids to eat. I like to use carrots, zucchini, cucumber, bell pepper, and broccoli sprinkles!
Chicken - Whenever I cook chicken, I like to make extra to enjoy throughout the week. Feel free to use whatever iron-rich food you have on hand.
Peanut sauce - 3 ingredients are all you need to make this and it's SOOO good and versatile.
Step by Step Instructions
- Spread peanut sauce evenly over the tortilla
- Spread chicken and vegetables evenly on top
- Roll the tortilla TIGHTLY into a log
- Refrigerate. Slice into pinwheels!
Tips for Success
- If refrigerated, take the tortilla out and bring to room temperature or slightly warm in the microwave so it's easier to roll. Cold tortillas are more likely to crack.
- Don't fill the tortillas too full. The more filling you place, the more likely you are to get air pockets, which will prevent them from holding their pinwheel shape once sliced.
- Roll as TIGHTLY as you can.
- Refrigerate for at least 30 minutes to make them easier to cut.
- Roll ups can get easily crushed. Use a serrated knife for a clean, easy slice.
- If the edges open up, spread a little bit of peanut sauce to close.
Tortilla Roll Up Variations
- Switch up the spread. Instead of peanut sauce, spread some hummus, cream cheese, pizza sauce, etc.
- Fill with different vegetables.
- The peanut sauce will provide some fat and protein to keep you and your child fuller for longer. I like to add leftover chicken to boost protein and iron. Feel free to swap out with any iron-rich food, like beef, mashed beans, lentils, or leave out completely.
Frequently Asked Questions
Either 6-8 inch regular flour or whole wheat soft tortillas. I would not use the corn variety for these.
You sure can! I like to make it the night before to pack into my son's lunchbox the next morning. Tightly wrap in plastic wrap and refrigerate. Slice right before packing.
Place in an airtight container and store in the fridge for up to 2 days. Keep in mind, it will get soggy the longer it sits.
I don't recommend it. It's best to enjoy within 24 hours of making. The good news is these are super easy to prepare so enjoy fresh ;).
How to serve to babies
Spread a thin layer of Thai peanut sauce on toasted bread and sprinkle finely chopped chicken and vegetables on top.
For Kid's School Lunchbox
If your child attends a nut-free school, you can swap out peanut butter with tahini or sunflower/pumpkin seed butter in the Thai peanut sauce recipe.
If your house is anything like mine, mornings are so hectic! So make the wraps in advance and then simply slice and add to your child's lunchbox the morning of.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
This recipe was first published in 2014 and has been updated to make it kid-friendly.
Vegetable Tortilla Roll Ups
Ingredients
- 1 (6-8 inch) soft tortilla
- 2 tablespoons Thai peanut sauce
- 1-2 tablespoons finely chopped carrots and cucumber (see note)
- 1-2 tablespoons finely chopped chicken (optional)
Instructions
- Spread the sauce over the entire surface of a tortilla, from edge to edge. Add the chicken and vegetables and spread evenly over the sauce. Roll up tightly into a log.
- Refrigerate for at least 30 minutes to make them easier to slice.
- Trim off the ends and slice into ½ inch pinwheels.
Notes
- If refrigerated, take the tortilla out and bring to room temperature or slightly warm in the microwave so it's easier to roll. Cold tortillas are more likely to crack.
-
Don't fill the tortillas too full. The more filling you place, the more likely you are to get air pockets, which will prevent them from holding their pinwheel shape once sliced.
-
Roll as TIGHTLY as you can.
-
Refrigerate for at least 30 minutes to make them easier to cut.
-
Switch up the spread. Instead of peanut sauce, spread some hummus, cream cheese, pizza sauce, etc.
-
Fill with different vegetables. You truly can use whatever you have on hand!
-
Feel free to leave out chicken or swap out with any iron-rich foods.
Lisa@ Cooking with Curls says
I need more simple meals in my life, and this one is perfect! Okay, I will have to cut back on the "spicy", but it looks delicious. 🙂
Min says
Me too! Simpler the better ;). Yes, you can def cut back on the red curry paste. Hope you enjoy this recipe, Lisa!
Maggie says
The picture looks great and I didn't expect the recipe is so simple. I especially love the sauce recipe. Quite a log of ingredients but easy to find. Thanks for sharing! 🙂
Min says
Hi, Maggie! Thank you so much for stopping ;). Hope you enjoy the recipe!
Jelli says
These sound delicious, Min. My husband and I use pizza as our vessel of finishing off every last bit of produce in the fridge. We try not to let go to waste either. The pitas look great. We generally buy them when they're on sale, but most of the time have tortillas around the house. Go figure.. Latin America 🙂 I'll be giving these a whirl soon, probably in tortillas. Thanks for sharing.
Andi @ The Weary Chef says
Holy wow, these look amazing! I wish this was going to be on my lunch plate today 🙂
Samantha @ Five Heart Home says
This looks like a perfect spin on chicken salad and a perfect lunch, Min! I love how you've turned simple ingredients into something so delicious. Pinning and I can't wait to try! Thanks so much for linking up with us at Moonlight & Mason Jars. 🙂
felicia | Dish by Dish says
Min, these last 2 thai-inspired recipes are so good-looking! I can imagine both of us enjoying a Thai meal someday in the future! Glad to hear you've been well, and hope Tim's good too! 🙂 I'm trying to give up on wheat (a new year resolution) but if I do make grain-free tortillas one day, I'll make sure to try these recipes! xoxo, felicia
Lea Ann (Cooking On The Ranch) says
Love this pita idea! Wish I had one for breakfast. 🙂
Judit & Corina @WineDineDaily says
This looks beautiful and delicious Min! Love the pita idea as well!
Cheers,
J+C
Erin Leigh says
This looks great! Definitely going to try it! 🙂
Katie | Healthy Seasonal Recipes says
I am loving this kick you are on Min. And I think this is definitely worth mentioning. Yum!
Min says
Thank you, Katie! Btw, I'm LOVING your profile pic! You're glowing 😉
Ellie@Fit for the soul says
Beautiful (and simple) recipe, Unnie! Hmmm I'm not sure if I have a go-to sauce/dressing....but usually anything with mustard/dijon is my first choice when I drench my food or order at a restaurant.
Audra says
I love this recipe! Such a great spin on the classic chicken salad 🙂 Thank you for linking up at Moonlight and Mason Jars!
Min says
You're welcome! I'm so glad we finally connected ;).
Easy Life Meal & Party Planning says
This just looks delicious which is why it caught my eye on the Wine'd Down party! After visiting it sounds as good as it looks. I love the combination of ingredients!
Kari @ bite-sized thoughts says
I love leftovers and making a batch of something that can be adapted to different uses 🙂 The peanut sauce is definitely a winner and these pitas look like a great use for it!
Ashley | Spoonful of Flavor says
I definitely need to add this chicken salad to the rotation. I love easy meals that last a few days as leftovers. I hope that you are having a great week, Min!
Min says
I love eating leftovers. Thankfully, Tim doesn't complain either ;).
Krista @ Joyful Healthy Eats says
Short simple and sweet! Well, technically spicy, but I like that better anyways. LOVE this dish Min, can't wait to give it a try. Everything's better in a pita. 🙂
Min says
Agreed! Love me some handheld pockets 😉
Liz says
Thank you for the nice recipes.