Thai-Inspired Chicken and Sweet Potato Satay Roll

PREP: 5 minutes assembly time

The trick to building a fun and yummy sushi burrito is to grab a wrap, fill it with whatever looks good, and roll it up. Add layers of flavor with garnishes like fresh seasonal herbs and mixed greens, sauteed onions or various condiments, creamy spreads, and fun things like crunchy chopped peanuts.


Sushi-Style Burrito Ingredients

Favorite wraps (tortilla, nori sheet, soy wrappers, etc)
Leftover sticky rice, moistened with Tablespoons of coconut milk
Leftover shredded chicken, pulled pork or shrimp
Thai-glazed roasted sweet potato wedges (below)
Peanut satay sauce (below)
Quick pickled slaw (below)

Sushi-Style Burrito Instructions:

  1. Place a wrap on the work surface.
  2. Spread 2-4 Tablespoons of leftover rice over the wrap, enough to cover the surface of the wrap, but leaving ½ inch overhang.
  3. Just below the center, point add a horizontal line of shredded chicken.
  4. Add a line of sliced red pepper over the chicken, followed by some of the slaw (do not overfill).
  5. Drizzle with peanut sauce.
  6. Fold the sides over each end of the filling and then tightly roll up the burrito from the bottom (do not overfill).
  7. Serve burrito style or slice like sushi and serve in a bento box.



Fruit salad roll: One round of apple fruit leather or rice paper (dipped in cold water to soften), filled with peanut butter, sliced bananas, strawberries, and kiwi. Or stir some honey and coconut milk into some leftover sticky rice and use it as the foundation of the fruit salad roll. Add the rice to the center of the wrapper, followed by the sliced or chopped fruit.

If a younger child has difficulty wrapping a roll with a nori sheet, try the following:

  • Place a wrapper flat on the counter.
  • Dip the fingers in cold water and press some rice in the center.
  • Add the fillings before rolling it up like a cone or even double folding the sheet into a small pocket.



Glazed Roasted Sweet Potatoes

PREP: 10 minutes (plus roasting time) | YIELD: Serves 4-6



  • 2 large Sweet potatoes or yams (peeled), sliced lengthwise into 8 wedges per potato
  • 2 Tablespoon Avocado oil (or any neutral oil)
  • ½ teaspoon Kosher salt
  • 2 Tablespoons Honey (or maple syrup)
  • 1 Tablespoon Soy sauce or Tamari*
  • 2 teaspoons Minced ginger

*Tamari soy sauce is typically gluten-free, but be sure to read the ingredient list on the bottle because some tamari products are NOT gluten-free.



  1. Preheat the oven to 375 degrees Fahrenheit and add a sheet of parchment paper to a baking sheet.
  2. Toss the sweet potato wedges with oil and place on the parchment-covered baking sheet, cut sides down.
  3. Roast the potatoes until very tender, around 30-40 minutes.
  4. In a small saucepan, stir the honey, soy sauce, and ginger and bring to a simmer. Continue simmering for 3-4 minutes to reduce.
  5. Toss the roasted potatoes with the hot glaze and roast in the oven for another 5-10 minutes.



Peanut Coconut Satay Sauce

PREP: 10 minutes | YIELD: approximately 2 cups



  • One 13.5-ounce can Coconut cream
  • ¼ cup Peanut butter (creamy or chunky)
  • 3 Tablespoons Maple syrup
  • 1 Tablespoon Soy sauce or Tamari
  • 2 teaspoons Red curry paste
  • 1 Tablespoon lime juice
  • 1 teaspoon Fish sauce (optional)
  • 1 teaspoon Gochujang or Sriracha (optional)



  1. Combine all the satay sauce ingredients in a small saucepan and bring to a simmer over medium-high heat.
  2. Lower the heat to medium and cook, stirring, for another 4-5 minutes.
  3. Adjust for seasoning and set aside to cool.

Adjust the thickness of the satay sauce by thinning with more coconut cream or water until loose enough to either drizzle or use as a spread.



Quick Pickled Slaw

PREP: 10 minutes (plus marinating time) | YIELD: Serves 4-6



  • ½ Napa cabbage, thinly sliced
  • 1 Red pepper, thinly sliced
  • 2 Carrots, peeled and thinly sliced
  • ½ Jalapeno (seeded and white vein removed), thinly sliced (optional)
  • ½ Shallot, minced
  • 1 Tablespoon minced Ginger
  • ¼ cup Avocado oil
  • ¼ cup Lime juice or apple cider vinegar
  • 1 Tablespoon Honey or maple syrup
  • 2 teaspoons Soy sauce
  • 1 teaspoon Toasted sesame oil
  • ¼ cup thinly sliced mint or basil (or a combination of the two)



  1. Toss together the cabbage, red pepper, carrots, and jalapeno (if using) in a large mixing bowl.
  2. In a small jar or mixing bowl, whisk together until well blended (or shake vigorously in a lidded ball jar) the shallot, ginger, oil, lime juice, honey, soy sauce, and sesame oil.
  3. Pour over the vegetables and toss well.
  4. Marinate for 15-30 minutes, tossing periodically.
  5. Stir in the basil and/or mint before serving.
  6. Cover and refrigerate for up to 5 days.

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