asian · Chicken · Snack

Thai Peanut Chicken Pinwheels

Starbucks has really upped its game when it comes to selling food.

I remember when Starbucks only sold coffee. No food, no snacks. Nada.

Now, you can almost eat every meal at Starbucks (if you have the dough). I’ve become a fan of their quinoa salad and spinach-feta-and-egg-white wraps.

But a few years ago, it was all about the Thai peanut chicken snack boxes.

The snack box consisted of a few slices of a Thai peanut chicken wrap and a couple of grapes on the side. If I needed a quick lunch or mid-afternoon pick-me-up, I’d snag that snack box from the refrigerator cabinet near the checkout.

I’m not sure if they still make the snack boxes. If not, you can easily make the Thai peanut chicken wrap at home and make your own bento-box.

One thing to remember when it comes to pinwheels: make sure you slather enough peanut sauce on the tortilla so the filling sticks. Another tip: pop your full-size rolled-up wraps in the freezer for a few minutes so they are easier to cut.


Thai Peanut Chicken Pinwheels

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A sweet and spicy chicken wrap with a tangy peanut sauce for dipping.


  • 2 cups cooked, shredded chicken breast
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • Juice of 1 lime
  • 2 TBS. rice wine vinegar
  • 1 TBS. honey
  • 2 tsp. garlic powder
  • 1 tsp. grated ginger
  • 1/4 tsp. red pepper flakes
  • 2 TBS. olive oil
  • 8 large sundried tomato and basil tortillas
  • 1/4 cup roasted peanuts, chopped
  • 1 (12 oz) pkg. coleslaw mix, minus the dressing
  • Directions

    1. In a large bowl, whisk together the peanut butter, honey, soy sauce, garlic powder, ginger, lime juice, rice wine vinegar, red pepper and olive oil until smooth. If sauce is too thick, add more soy sauce and/or lime juice to thin it out.
    2. Remove half of the peanut sauce from the bowl to a smaller container. Add coleslaw mix to the large bowl with the peanut sauce. Toss until well coated.
    3. In a large bowl, stir together chicken and cilantro.
    4. Make the pinwheels: spread a spoonful of peanut sauce on a tortilla. Top with a spoonful or two of chicken, plus a spoonful or two of coleslaw mix and a sprinkle of chopped peanuts, spreading out evenly all over tortilla. Roll tightly from one side.
    5. Freeze tortilla roll-ups for 4-5 minutes. Remove from freezer and then cut each tortilla into 5-6 half-inch thick sections. Serve with remaining peanut sauce.

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