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    MJ & Hungryman » Recipes » Baby/Kid-Friendly Recipes

    Vegetable Tortilla Roll Ups (with Thai peanut sauce)

    By Min On February 7, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    8 tortilla roll ups placed on a blue plate with toddler's hand grabbing one.

    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!

    8 tortilla roll ups placed on a blue plate with toddler's hand grabbing one.

    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

    all the ingredients laid out on a wooden board.

    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.

    How to cook chicken PERFECTLY

    Peanut sauce - 3 ingredients are all you need to make this and it's SOOO good and versatile.

    Step by Step Instructions

    a 4 image collage showing step by step instructions.
    1. Spread peanut sauce evenly over the tortilla
    2. Spread chicken and vegetables evenly on top
    3. Roll the tortilla TIGHTLY into a log
    4. 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.

    Related: How to Make ANY Pinwheel Sandwiches

    Frequently Asked Questions

    What tortilla will work best for this wrap?

    Either 6-8 inch regular flour or whole wheat soft tortillas. I would not use the corn variety for these.

    Can I make this ahead of time?

    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.

    What's the best way to store leftovers?

    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.

    Can I freeze the wraps?

    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

    peanut sauce and finely chopped chicken and vegetables spread onto a toast.

    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

    roll ups in a blue compartmentalized lunch box with parsnips and clementine.

    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.

    8 tortilla roll ups placed on a blue plate.

    Vegetable Tortilla Roll Ups

    These vegetable tortilla roll ups with chicken are the perfect make ahead snack or lunch for kids and adults!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 8 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 1
    Author: Min | MJ and Hungryman

    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

    Tips:
    • 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 up variations:
    • 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. 
     

    Nutrition

    Calories: 245kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Sodium: 302mg | Fiber: 3g | Sugar: 2g
    Course lunch
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Lisa@ Cooking with Curls says

      March 30, 2014 at 11:41 am

      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. 🙂

      Reply
      • Min says

        March 31, 2014 at 2:51 pm

        Me too! Simpler the better ;). Yes, you can def cut back on the red curry paste. Hope you enjoy this recipe, Lisa!

        Reply
    2. Maggie says

      March 11, 2014 at 10:30 am

      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! 🙂

      Reply
      • Min says

        March 12, 2014 at 6:54 am

        Hi, Maggie! Thank you so much for stopping ;). Hope you enjoy the recipe!

        Reply
    3. Jelli says

      February 27, 2014 at 4:20 pm

      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.

      Reply
    4. Andi @ The Weary Chef says

      February 27, 2014 at 11:10 am

      Holy wow, these look amazing! I wish this was going to be on my lunch plate today 🙂

      Reply
    5. Samantha @ Five Heart Home says

      February 25, 2014 at 9:50 pm

      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. 🙂

      Reply
    6. felicia | Dish by Dish says

      February 25, 2014 at 12:53 pm

      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

      Reply
    7. Lea Ann (Cooking On The Ranch) says

      February 25, 2014 at 6:13 am

      Love this pita idea! Wish I had one for breakfast. 🙂

      Reply
    8. Judit & Corina @WineDineDaily says

      February 22, 2014 at 6:30 pm

      This looks beautiful and delicious Min! Love the pita idea as well!
      Cheers,
      J+C

      Reply
    9. Erin Leigh says

      February 22, 2014 at 7:56 am

      This looks great! Definitely going to try it! 🙂

      Reply
    10. Katie | Healthy Seasonal Recipes says

      February 21, 2014 at 2:14 pm

      I am loving this kick you are on Min. And I think this is definitely worth mentioning. Yum!

      Reply
      • Min says

        February 23, 2014 at 8:26 am

        Thank you, Katie! Btw, I'm LOVING your profile pic! You're glowing 😉

        Reply
    11. Ellie@Fit for the soul says

      February 20, 2014 at 7:39 pm

      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.

      Reply
    12. Audra says

      February 20, 2014 at 10:17 am

      I love this recipe! Such a great spin on the classic chicken salad 🙂 Thank you for linking up at Moonlight and Mason Jars!

      Reply
      • Min says

        February 23, 2014 at 8:25 am

        You're welcome! I'm so glad we finally connected ;).

        Reply
    13. Easy Life Meal & Party Planning says

      February 20, 2014 at 8:06 am

      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!

      Reply
    14. Kari @ bite-sized thoughts says

      February 20, 2014 at 2:38 am

      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!

      Reply
    15. Ashley | Spoonful of Flavor says

      February 19, 2014 at 7:48 pm

      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!

      Reply
      • Min says

        February 23, 2014 at 8:24 am

        I love eating leftovers. Thankfully, Tim doesn't complain either ;).

        Reply
    16. Krista @ Joyful Healthy Eats says

      February 19, 2014 at 2:19 pm

      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. 🙂

      Reply
      • Min says

        February 23, 2014 at 8:23 am

        Agreed! Love me some handheld pockets 😉

        Reply
    17. Liz says

      February 19, 2014 at 10:45 am

      Thank you for the nice recipes.

      Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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