Thai Turkey Wrap with Peanut Sauce

Culinary Setting
Meal Type
Boneless Breast


1/2 c Peanut Oil, Divided

1 tbsp Ground Ginger

1 tsp Red Pepper Flakes, Crushed

2 tbsp Brown Sugar

1/4 c Plum Sauce

1/2 c Rice Wine Vinegar

1/2 c Smooth Peanut Butter

2 tsp Sesame Oil

1 tsp Garlic, Minced

1 tsp Ground Ginger

1/2 tsp Red Pepper Flakes, Crushed

2 tbsp Rice Wine Vinegar

2 tbsp Soy Sauce

1/2 c Plum Sauce

2 c Napa Cabbage, Shredded

1/4 c Carrot, Grated

1/4 c Scallion, Small Dice (Green Part)

1/4 c Red Pepper, Seeded & Small Dice

1 c Mung Bean Sprouts

1/4 c Cilantro Leaves, Loosely Packed

1/2 tsp Ground Ginger

1 tbsp Rice Wine Vinegar

1/2 tsp Sugar

12 (6-Inch) Flour Tortillas



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.

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.

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