Thai Turkey Wrap with Peanut Sauce

BOOKMARK

PRINT

DELICIOUS

Description

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

Ingredients

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)
* Click to ingredient to choose one

Directions

1
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.
2
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.
3
Coat turkey cutlets in remaining marinade and refrigerate for two hours.
4
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.
5
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.
6
Toss turkey with the 1/4 cup reserved marinade.
7
ASSEMBLY: 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.
8
Serve 3 wraps per portion. Garnish with additional cilantro leaves.