Tangy Asian BBQ Wrap

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Tangy Asian BBQ Wrap


2 ea. Tortilla, 8"
5 oz. ButterballĀ® Turkey Thigh Roast
2 oz. Thai Sweet Chili Sauce
2 oz. Red peppers, julienne (1 oz. per wrap)
2 oz. Cucumber, no seeds, julienne (1 oz. per wrap)
2 oz. Carrots, julienne
Bean sprouts to garnish each wrap (as needed)


  1. Heat the Turkey Thigh Roast on the flat grill for 90 seconds, heating thoroughly. Place into a stainless steel bowl and toss with the Thai Chili Sauce.
  2. Heat the tortilla on the grill for 10 seconds per side.
  3. Place the warm tortillas onto a clean surface.
  4. Place the seasoned Turkey Thigh Roast down the center of tortillas (leaving two inches on the right side of the tortilla).
  5. Top the turkey with a julienne of vegetables and sprinkle with bean sprouts.
  6. Fold the right of the tortilla to the center of the tortilla, covering 2 inches of the turkey.
  7. Roll the tortilla, place the wraps on a serving plate and serve.


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