Step 1

CREAM CHEESE SPREAD: In a large bowl combine the first 5 ingredients. Use an electric hand mixer to beat the ingredients until the mixture is smooth and creamy. Lay out 4 large tortillas. Spread the cream cheese mixture evenly across the four tortillas, covering each one entirely.

Step 2

CHICKEN: Finely dice the chicken and add it to a bowl (you can use the same bowl as the cream cheese spread). Mix in the sweet chili sauce until the chicken is thoroughly coated.

Step 3

ASSEMBLE: Gently press a layer of baby spinach (or romaine leaves) evenly onto each tortilla, completely covering the cream cheese. Add the saucy chicken on top of the spinach, distributing evenly among each tortilla. Scatter the chopped peanuts evenly across the chicken layer on each tortilla. Start at one end and roll up each tortilla tightly. Wrap each roll tightly in plastic wrap and chill in the refrigerator for 30 minutes.

Step 4

SERVE: After removing the rolls from the fridge, discard the plastic wrap. Use a very sharp serrated knife to slice each tortilla roll into 1-inch pinwheels. Enjoy immediately!

Step 5

STORAGE: If you plan to prepare these Thai Chicken Pinwheels in advance, it's best to store the components separately-- namely the saucy chicken and cream cheese mixture-- to avoid making the tortillas soggy. Assemble the pinwheels when you're ready to serve them. Keep in mind that these pinwheels don't store well once assembled; they tend to become soggy fairly quickly.