Oriental Peanut Chicken Roll-ups

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Oriental Peanut Chicken Roll-ups
Course Main Dish
Prep Time 25 minutes, sauce and vegetable prep
Servings
wrap
Ingredients
Peanut Sauce
  • 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
Oriental Peanut Chicken Roll-ups
  • 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
Course Main Dish
Prep Time 25 minutes, sauce and vegetable prep
Servings
wrap
Ingredients
Peanut Sauce
  • 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
Oriental Peanut Chicken Roll-ups
  • 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
Instructions
Peanut Sauce
  1. In a medium-sized mixing bowl, whisk together the ingredients until well blended.
  2. 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.
  3. Drizzle inside roll-ups and serve extra for dipping.
Oriental Peanut Chicken Roll-ups
  1. Cut and remove the stem/spine at the base of the collard leaf.
  2. Layer cabbage, carrots, chicken, green onion, and peanuts, and peanut sauce on top and center of collard green leaf.
  3. Fold in the sides of the leaf and roll forward to create a "burrito-like" roll. See video above for visual reference.
  4. Cut the roll-up in half and serve with extra peanut sauce.
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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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