Red peppers, julienne (1 oz. per wrap)
Cucumber, no seeds, julienne (1 oz. per wrap)
Bean sprouts to garnish each wrap (as needed)
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.
Heat the tortilla on the grill for 10 seconds per side.
Place the warm tortillas onto a clean surface.
Place the seasoned Turkey Thigh Roast down the center of tortillas (leaving two inches on the right side of the tortilla).
Top the turkey with a julienne of vegetables and sprinkle with bean sprouts.
Fold the right of the tortilla to the center of the tortilla, covering 2 inches of the turkey.
Roll the tortilla, place the wraps on a serving plate and serve.
Swap and substitute to make it your own.