Thai Turkey Wrap



2 limes, juiced with pulp

1/4 c reduced-sodium soy sauce

1/4 c scallions, chopped

2 tbsp fresh cilantro, chopped

1/3 c crunchy peanut butter

1 oz brown sugar

2 tsp fresh gingerroot, peeled and chopped

2 tsp fresh garlic, minced

1 tsp lime zest

1/2 tsp red pepper flakes

1-1/2 lbs ROASTED TURKEY BREAST, cut into 1/4-inch strips

2 Large lavosh

1/2 lb carrots, peeled and julienned

1/2 lb cucumbers, peeled and julienned



In a large food processor, combine lime juice, soy sauce, scallions, cilantro, peanut butter, brown sugar, ginger root, garlic, lime zest and pepper flakes. Process for about 3 minutes, scraping the sides of the bowl as necessary.

In a large bowl, mix sauce and turkey strips. Cover and refrigerate for at least 2 hours. The sauce will thicken as it sits.

Unfold each lavosh.

Drain turkey mixture, if necessary. Divide turkey mixture into 2 equal portions and spread evenly along lower quarter of each piece of bread.

Layer with carrots and cucumbers.

Roll up tightly and cut each lavosh into four equal portions.

Nutrition Facts

280 Total Calories

60 Calories from Fat

6 g Total Fat

9 % Daily Total Fat

1 g Saturated Fat

5 % Daily Saturated Fat

70 g Cholesterol

23 % Daily Cholesterol

710 mg Sodium

30 % Daily Sodium

19 g Total Carbohydrates

6 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

7 g Sugars

30 g Protein

70 % Daily Protein

10 % Daily Vitamin C

4 % Daily Calcium

15 % Daily Iron