Tangy Asian BBQ Wrap

Tangy Asian BBQ Wrap


2 ea.

Tortilla, 8

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)


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.


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