Oriental Peanut Chicken Roll-ups
Welcome back you guys! I’m feeling fresh, relaxed and ready to get back at the blog. I got some much-needed girl time over the weekend. My friends from back home in Wisconsin came down to spend the weekend. I may have lived in Illinois for over a year now, but I’ve honestly done very little exploring in my new city. I feel a bit like a hermit down here! If it’s not HomeGoods or the grocery store, I probably have not been there, done that. Therefore, my gal pals let me play tourist with them and we explored the town and made some fun stops.
Between the apple orchard, winery, breweries, and restaurants, we snacked and snacked and snacked some more. We had more than our fair share of charcuterie and cheese boards. What can I say, we are from Wisconsin, land of cheese and cured meats no doubt. Because, is there any match like wine and cheese?! While I always enjoy my fair share of Havarti, goat, and sharp cheddar cheese, I’m ready to get back on that veggie train. Unfortunately, I don’t think my Korean tacos from last night counted as a good source of veggies!
So here I am, ready to load up on the nutritious kind of “good” stuff. On these week’s menu I’m planning to put my Oriental Peanut Chicken Roll-ups recipe to good use. These crunchy little rolls are full of antioxidant packed veggies, stuffed with a little chicken for protein, and drizzled with a sweet and salty peanut sauce, and it’s all wrapped up in some more veggies. The Peanut Oriental Chicken Roll-ups make the perfect light lunch or addition to your afternoon snack routine. It’s pretty easy to snack on more than one, but these are relatively guilt free!
How To: Oriental Peanut Chicken Roll-ups
Seems like I aways say my recipes are simple. Maybe they are, I’m sometimes a little lazy in the kitchen. However, when I decided to make these, I was a little hesitant. I thought using a big green leaf would be a little bit of challenge. Fortunately (for me and you), I got it done on my first try! No collard greens were hurt in the making of this movie. I think the key is to wrap it up slow and get the ends nicely tucked it. Finally, make sure you have plenty of the sweet and salty peanut sauce. You’ll definitely need extra for dunking!
For more of my favorite veggie-loaded recipes, check out my Easy Vegetarian Lentil Tacos or Butternut Squash Shepard’s Pie!
| Prep Time | 25 minutes, sauce and vegetable prep |
| Servings |
wrap
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- 1/2 cup PB2 may substitute regular peanut butter
- 2-3 tablespoons liquid aminos may substitute low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon lime juice
- 1 tablespoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons water more or less to thin
- collard green leaf one per wrap
- red cabbage shredded
- green cabbage shredded
- carrots cut to matchstick size (I buy the bag of matchstick carrots)
- cooked chicken diced
- green onion diced
- peanuts
- peanut sauce
Ingredients
Peanut Sauce
Oriental Peanut Chicken Roll-ups
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- In a medium-sized mixing bowl, whisk together the ingredients until well blended.
- For peanut sauce that is too thick, add more water to thin out the mixture. Adding one tablespoon at a time, until desired consistency is met.
- Drizzle inside roll-ups and serve extra for dipping.
- Cut and remove the stem/spine at the base of the collard leaf.
- Layer cabbage, carrots, chicken, green onion, and peanuts, and peanut sauce on top and center of collard green leaf.
- Fold in the sides of the leaf and roll forward to create a "burrito-like" roll. See video above for visual reference.
- Cut the roll-up in half and serve with extra peanut sauce.
