© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
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.
Total Calories 942
Total Fat 53 g
% Daily Total Fat 50
Cholesterol 105 g
Sodium 946 mg
Total Carbohydrates 63 g
Protein 59 g