Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
If you have been looking for a lively party appetizer or afternoon snack that’s easy to prepare, requires no cooking, and delivers maximum flavor, look no further than the super-simple rollup!
But this is more than your average rollup that contains basic ingredients like ham, American cheese, cream cheese, salami, and/or green onions. Instead, today’s dish is inspired by some of my favorite ingredients from Thai cuisine.
The energy saving ingredient swap in this recipe is one of my favorites. Instead of cooking chicken in your oven, simply use leftover chicken from other meals during the week, or purchase it at the grocery store – either a rotisserie chicken or a can of white chicken breast meat. All three options work well with the big, bold flavors at play in this rollup.
The tangy lime juice, spicy chili paste, and fresh cilantro really pair well with the crushed peanuts, fresh cabbage, and shredded carrots. If you want to add one more interesting ingredient to the mix, try some sliced fresh Thai basil (though it can be sometimes hard to find).
The only energy really required to make this dish is what the refrigerator uses to cool the rollups. Then again, your refrigerator is the kitchen appliance that tends to use the most energy (since it runs constantly).
If you aren’t a fan of much peanut flavor, use only a sprinkle of crushed nuts on each rollup. And if anyone has a peanut allergy, skip them all together and sprinkle a few toasted sesame seeds on instead.
Spicy Thai Chicken Rollups
- 4 Large flour tortillas (large burrito size)
- ½ c. Shredded green and/or red cabbage
- ½ c. Matchstick carrots
- ¼ c. Crushed peanuts (roasted, salted variety)
- 8 oz. Cream cheese, softened
- 1 c. Cooked white chicken meat
- ¼ c. Sliced green onions
- ¼ c. Chopped fresh cilantro leaves
- 2 tbsp. Sambal chili paste
- ½ tbsp. Honey
- 1 tbsp. Rice wine vinegar
- 2 tsp. Pure white sesame oil
- 1 tsp. Soy sauce
- Juice from 1/4 of fresh lime
- ¼ tsp. Black pepper
1) Prepare the ingredients as directed in the list above.
2) If you use leftovers or rotisserie chicken, dice the meat into very small chunks. If you use canned chicken breast, pull it apart with a fork into small pieces.
3) Add the peanuts to a plastic storage bag, and using the flat side of a knife, crush the peanuts.
4) In a mixing bowl, whisk the softened cream cheese.
5) Add the chili paste, honey, rice wine vinegar, sesame oil, soy sauce, black pepper, and lime juice to the cream cheese. Mix together.
6) Fold the green onions, chopped cilantro, and finely diced white chicken meat into the cream cheese mixture.
7) Lay each tortilla flat and spread a layer of the cream cheese chicken mixture over it all the way to the edges.
8) Add a handful of the cabbages, carrots, crushed peanuts, and a few extra cilantro leaves to each tortilla.
9) Roll the tortillas up as shown very tightly, wrap with saran wrap, and refrigerate for 30 minutes.
10) Slice the rollup as shown with a sharp knife. Serve with an optional garnish of extra crushed peanuts.
Enjoy this playful twist on spicy Thai chicken as a light lunch by pairing it with some fresh fruit!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan