Servings: 
4
Ethnicity: 
Thai
Preparation Method: 
Saute
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 942
  • Total Fat 53 g
  • % Daily Total Fat 50
  • Cholesterol 105 g
  • Sodium 946 mg
  • Total Carbohydrates 63 g
  • Protein 59 g

Thai Turkey Wrap with Peanut Sauce

Recipe developed by Chef Fred Manion, Lennie's Brewpub, Bloomington, Indiana "Anything Goes, With Turkey" Innovative Menu Contest Winning Recipe, Sandwich Category

peanut oil, divided:
1/2 Cup
ground ginger:
1 Tablespoon
red pepper flakes, crushed:
1 Teaspoon
brown sugar:
2 Tablespoons
plum sauce:
1/4 Cup
rice wine vinegar:
1/2 Cup
smooth peanut butter:
1/2 Cup
sesame oil:
2 Teaspoons
garlic, minced:
1 Teaspoon
ground ginger:
1 Teaspoon
red pepper flakes, crushed:
1/2 Teaspoon
rice wine vinegar:
2 Tablespoons
soy sauce:
2 Tablespoons
plum sauce:
1/2 Cup
Napa cabbage, shredded:
2 Cups
carrot, grated:
1/4 Cup
scallion, small dice (green part):
1/4 Cup
red pepper, seeded & small dice:
1/4 Cup
Mung bean sprouts:
1 Cup
cilantro leaves, loosely packed:
1/4 Cup
ground ginger:
1/2 Teaspoon
rice wine vinegar:
1 Tablespoon
sugar:
1/2 Teaspoon
flour tortillas:
12 (6-inch)
TURKEY CUTLETS:
4 (6-Ounce)
 
PEANUT SAUCE

In a mixing bowl, whisk together peanut oil, 1 tablespoon ginger, 1 teaspoon red pepper flakes, brown sugar, 1/4 cup plum sauce, 1/2 cup rice wine vinegar and peanut butter until smooth. Serve at room temperature.

MARINADE

Whisk together sesame oil, garlic, 1 teaspoon ginger, 1/2 teaspoon red pepper flakes, 2 tablespoons rice wine vinegar, soy sauce and 1/2 cup plum sauce. Reserve 1/4 cup marinade for later use.

Coat turkey cutlets in remaining marinade and refrigerate for two hours.

ASIAN VEGETABLE SLAW

Toss Napa cabbage, carrot, scallion, red pepper, sprouts, cilantro, 1/2 teaspon ginger, 1 tablespoon rice wine vinegar and sugar until well incorporated. Refrigerate until ready to use.

PREP

In a saute pan over medium heat, add one tablespoon of peanut oil. Saute turkey cutlets 3 - 4 minutes on each side or until done. Remove from pan and cut into thin strips.

Toss turkey with the 1/4 cup reserved marinade.

In each 6-inch flour tortilla, place 2 ounces turkey, 2 tablespoons slaw and 1 tablespoon peanut sauce. Wrap tightly and serve with a dollop of slaw.

Serve 3 wraps per portion. Garnish with additional cilantro leaves.