Thai Turkey Wrap with Peanut Sauce

Culinary Setting
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





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.


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.


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.


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.


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