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Thai Chicken Tortilla Spring Rolls

DIRECTIONS

To make the grilled teriyaki chicken:
Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the teriyaki sauce, olive oil, garlic, and ginger. Turn the chicken breast in this marinade and leave it to marinate at room temperature for 10 minutes. Grill or broil the chicken until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator, then cut crosswise into 1/8-inch-thick strips. Cover and refrigerate.
To Make The Spicy Peanut Dressing:
In a small saucepan, combine all the dressing ingredients. Place over medium heat and bring to a boil, stirring frequently. Reduce the heat and boil gently for 1 minute. Remove from the heat and set aside.
To Make The Thai Satay Sauce:
Combine all the sauce ingredients in a blender or a food processor fitted with the steel blade. Blend or process until smooth. Transfer to a bowl, cover, and refrigerate.
To Make The Spring Rolls:
Preheat the oven to 500°F
Use a pastry brush to lightly, evenly coat one side of each tortilla with the softened butter.
Turn the tortillas over and evenly distribute the following ingredients over a 1 to 2-inch-wide strip on their unbuttered sides, just below the center of the tortilla from end to end: the remaining Spicy Peanut Dressing (3 ounces) and the shredded mozzarella, Grilled Teriyaki Chicken strips, shredded carrots, sliced scallions, bean sprouts, chopped peanuts, and minced cilantro.
Starting at the edge nearest and parallel to the strip of filling, roll up each tortilla into a tight cigar shape. As each tortilla is rolled up, place it seam side down on a baking sheet, keeping the rolls about 1 inch apart. Sprinkle 1 teaspoon Parmesan cheese over the top of each roll.
Bake the rolls in the oven until heated through and lightly browned, 5 to 6 minutes.
Carefully remove the rolls from the oven, and slice each diagonally into three equal pieces. Arrange the rolls on individual serving plates or a large platter, garnish with chopped parsley, and serve accompanied by the Thai Satay Sauce.