Breakfast
Grab n' Go
K-12
Sweet & Sour Turkey Breakfast Wrap
Korean BBQ Turkey Wonton Tacos
2
tacos
Serving Size
2
days
Prep Time
2
days
Total Time
Take patrons’ taste buds on a trip to Korea with these great-tasting wonton tacos. Soy sauce, ginger, sake and sesame oil add Asian-inspired flavor to tender turkey thigh roast.
Ingredients
Korean Bbq Turkey Wonton Tacos
Yield: 2 tacos
2 cup(s)
Marinade
2 ea.
Wonton shells, crispy
3 slice(s)
Pickled Cucumbers
1 tsp.
Roasted Hot Peppers and Vinegar Soy Sauce
Directions
- 1. Place the pulled turkey into the Marinade and marinate for 1–2 hours, turning occasionally.
- 2. Remove the turkey from the Marinade and allow the excess to drain. Then grill the marinated pulled turkey to a golden brown.
- 3. Portion the turkey into the crispy wonton shells (form fried wontons into a taco shape), top with the Pickled Cucumbers, and serve with the Roasted Hot Peppers and Vinegar Soy Sauce on the side.
- 4. For a recipe twist, substitute the wonton shells with Spicy Kimchi Pancakes or lettuce wraps.
Ingredients
Marinade
Yield: 2 cups
1 tbsp.
Sesame seeds, toasted, crushed
1 tbsp.
Garlic, minced
3 tbsp.
Fresh ginger, minced
½ cup(s)
Green onions, thinly sliced
½ cup(s)
Soy sauce
½ cup(s)
Sake
1 tbsp.
Sesame oil, light
1 tbsp.
Light brown sugar
1 tbsp.
Korean red pepper powder
Directions
- 1. Combine all the ingredients and blend well.
Ingredients
Pickled Cucumbers
Yield: 4 lbs.
4 lbs.
English cucumbers, trimmed, sliced ⅛-inch thick
½ cup(s)
Sea salt
4 ea.
Green onions, thinly sliced, white and green parts
2 tbsp.
Garlic, thinly sliced
1 tbsp.
Serrano pepper, thinly sliced
½ cup(s)
Honey
3 cup(s)
Rice vinegar
2 cup(s)
Water
Directions
- 1. Combine the sliced cucumbers with the salt. Toss and allow to stand for 2 hours under refrigeration. Toss 2 or 3 times during the 2 hours. Drain and discard the salt water.
- 2. Place the salted, drained cucumbers in a stainless steel bowl and toss with the green onions, garlic and peppers. Set aside.
- 3. Combine the honey, rice vinegar and water in a pot and bring to a boil. Cover with a lid and simmer for 5 minutes.
- 4. Pour the simmering liquid over the cucumbers and allow them to cool. The cucumbers must stay immersed in the liquid.
- 5. Allow the cucumbers to mature for 1 day at room temperature, then refrigerate for 1 or 2 days.
- 6. Drain before serving.
Ingredients
Roasted Hot Peppers And Vinegar Soy Sauce
Yield: 2 cups
8 ea.
Jalapeño peppers
8 ea.
Serrano peppers
6 tbsp.
Soy sauce
2 tbsp.
Mirin
2 ea.
Green onions, sliced, green and white parts
4 tsp.
Garlic, minced
2 tbsp.
Sesame seeds, toasted
1 tbsp.
Cashews, toasted, chopped
2 tbsp.
Sesame oil
1 tsp.
Sea salt
2 tsp.
Black pepper
Directions
- 1. Wash the peppers and pat them dry.
- 2. Blister the peppers in a hot cast-iron skillet, but do not char them.
- 3. Pull the stems and discard them.
- 4. Chop the peppers to ⅛ inch, seeds and all.
- 5. Combine the chopped peppers with all the remaining ingredients.
- 6. Place the sauce in a storage container with a lid and refrigerate.
Recipe Twists
Swap and substitute to make it your own.
Ingredients
Spicy Kimchi Pancakes
Yield: 24 pancakes
1 ½ cup(s)
All-purpose flour
2 ea.
Eggs, beaten
—
Water, as needed
2 ea.
Red serrano peppers, thinly sliced
2 ea.
Green serrano peppers, thinly sliced
2 ea.
Green onions, thinly sliced
1 cup(s)
Cabbage kimchi, drained, chopped
1 tbsp.
Sesame seeds, dry toasted
1 tbsp.
Sesame oil
1 cup(s)
Bean sprouts
—
Vegetable oil for sautéing, as needed
—
Dipping sauces, as needed
Directions
- 1. Place the flour in a mixing bowl and form a well. Add the beaten eggs to the well and slowly add the water. Blend to a batter consistency.
- 2. Stir in the peppers, onions, kimchi, sesame seeds and sesame oil. Blend well.
- 3. Heat a slight coating of vegetable oil in a nonstick pan. Place a small number of bean sprouts in the pan and top with 1 tablespoon of the batter. Pan-fry for 2 minutes per side.
- 4. Top with the Korean BBQ turkey and serve with dipping sauces.
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