Thai Chicken Peanut Pinwheels

If you love a mix of savory, sweet, and a little kick, you’re gonna love these Thai Chicken Peanut Pinwheels.

They’re super easy to make, totally delicious, and perfect for lunchboxes, parties, or quick dinners when the kids are hangry.

I’ve made these dozens of times, and they always disappear fast—my picky eaters even go back for seconds!

this recipe!

🧡 Why I Love This Recipe

• Quick to make—less than 30 minutes!
• Kid-approved and great for picky eaters
• No oven or stove time (perfect for hot days)
• Fun to make with little helpers
• Great way to use up leftover chicken

📝 What You’ll Need

• 2 cups cooked chicken, shredded
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 large flour tortillas
• Optional: chopped peanuts + lime wedges for garnish

👩‍🍳 Pro Tips

1. Use rotisserie chicken to save time.
2. Warm the tortillas for 10 seconds in the microwave so they don’t crack when rolling.
3. Chill the roll-ups for 10 minutes before slicing—they hold their shape better.
4. Let the kids spread the peanut sauce—it’s messy but fun!
5. Want it spicier? Add a dash of sriracha to the sauce.

🛠 Tools You’ll Need

• Mixing bowl
• Whisk
• Cutting board
• Knife
• Spoon or spatula
• Plastic wrap (optional, for chilling)

🔄 Substitutions & Variations

• Swap peanut butter for sunflower seed butter if nut-free
• Use cooked tofu or shredded pork instead of chicken
• Add thinly sliced red bell pepper or cucumber for crunch
• Use whole wheat or gluten-free tortillas

⏲ Make Ahead Tips

Make the pinwheels the night before and wrap them in plastic wrap. Slice just before serving for the best presentation.

🍽 Makes: 4 servings

⏱ Total Time: 25 minutes

👨‍🍳 Step-by-Step Instructions

1. Make the peanut sauce

In a bowl, whisk together 1/3 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil until smooth.

2. Mix the filling

Add 2 cups shredded chicken, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, and 1/4 cup chopped green onions to the bowl with the peanut sauce. Stir everything together until well combined.

3. Fill and roll

Lay out 2 flour tortillas. Divide the chicken mixture between them and spread evenly, leaving a 1-inch border. Roll tightly like a burrito.

4. Chill and slice

Optional but helpful: wrap each rolled tortilla in plastic wrap and chill for 10 minutes. Then slice into 1-inch pinwheels.

🧊 Leftovers & Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Don’t freeze—they get soggy.
• Great cold, so no need to reheat!

🍴 What to Serve With

• Fresh fruit or fruit skewers
• Cucumber slices or mini bell peppers
• Edamame or veggie chips
• Thai iced tea or sparkling lemonade

❓ FAQ

Can I make these nut-free?
Yes! Use sunflower seed butter instead of peanut butter.

Can I use a different meat?
Totally! Leftover pork, tofu, or even deli turkey works great.

Do they need to be warm?
Nope! These are best cold or room temp.

Can I pack them in a lunchbox?
Absolutely. Just keep them chilled until lunchtime.

💬 Wrap-Up

These Thai Chicken Peanut Pinwheels are one of those magical recipes that feel fancy but are secretly super easy. They’re fun to make, full of flavor, and perfect for kids and grown-ups. Try them out and let me know how yours turned out—drop a comment with your favorite twist or any questions! 🧡