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
4 (6-oz) TURKEY CUTLETS
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.