Thai Turkey & Crispy Vegetables Wrap

3 Loves
Satisfy diners’ hunger for fresh Asian flavor with this uniquely plated Thai Turkey Wrap. Its sweet and tangy taste combination will have diners craving more. Serve as a lunch or dinner special with sticky white rice and habanero honey.
Thai Turkey & Crispy Vegetables Wrap

Peanut Sauce

Yield: Approximately 2 cups
1 tbsp. Canola oil
3 cloves Minced garlic
2 tbsp. Minced onion
1 ½ tsp. Fresh ginger, peeled and minced
1/4 tsp. Cayenne pepper
1/4 tsp. Crushed red pepper
1/4 tsp. Sea salt
1/8 tsp. Ground cumin
1/2 cup Crunchy natural peanut butter
2 tbsp. Soy sauce
1/4 cup Honey
3 tbsp. Lime juice
3/4 cup Coconut milk
2 tbsp. Fresh cilantro, chopped fine
1 tsp. Fish sauce
Marinated Cucumber Salad
2 tbsp. Rice vinegar
1 tbsp. + 1 tsp. Sesame oil
1 tbsp. + 2 tsp. Canola oil
1 tsp. Smooth peanut butter
1 ½ tsp. Garlic, minced
2 tsp. Fresh ginger, minced
2 ½ tbsp. Fresh mint leaves, chopped
2 ½ tbsp. Fresh basil leaves, chopped
1 tbsp. Thai green curry paste
1 tsp. Curry powder
2 tbsp. Fresh lime juice
2 tsp. Sugar
1/2 tsp. Salt
3 cups Thinly sliced English cucumbers
Oriental Sauce
Shelf Life: 4 days
Yield: 3 cups
1 cup Mirin
1 cup Sugar
1 cup Soy sauce
2 tbsp. Garlic, chopped fine
3 tbsp. Ginger, peeled and chopped fine
3 tbsp. Onions, minced
1 cup Thai Sweet Sauce

To Prepare:

  1. Heat oil in a saucepan over medium-high heat; sauté garlic, onions, ginger, peppers, salt and cumin.
  2. Remove from heat; blend in peanut butter.
  3. Add remaining ingredients and blend well.
  4. Serve sauce at room temperature.

Marinated Cucumber Salad

  1. Dressing: Combine all ingredients (except cucumbers) in a food processor or blender and blend well.
  2. Prior to serving, place sliced cucumbers in a bowl and toss with dressing.

Oriental Sauce

  1. Combine all ingredients from stage one in a stainless steel sauce pan and bring to boil.
  2. Reduce the heat and simmer for 5–6 minutes (set a timer).
  3. Cool stage one thoroughly in an ice bath (about 2 hours), and then incorporate the Thai Sweet Sauce and blend well.
  4. Place into a storage container with lid. Label, date and refrigerate.


1 ea. 10'' Flour Tortilla
4 oz. Pulled Turkey Thigh Roast
1/2 cup Peanut sauce
1½ tbsp. Oriental sauce
2 ea. Butter lettuce leaf, medium size
6 ea. Marinated cucumbers
1 tbsp. Sliced thin green onions
1 tbsp. Shredded carrots
6–8 Bean sprouts
2 ea. Cilantro sprigs (with tender stems—3 to 4 leaves per stem)
1 tbsp. Oriental sauce (for side)


  1. Mound the warm shredded turkey on a 3"x3" pile.
  2. Grill and heat the tortilla on a 350°F griddle or charbroiler for 5–6 seconds per side.
  3. Spread the peanut sauce down the center of the tortilla, about 2" wide (1/2" from the edge).
  4. Place the warm shredded turkey at 6 o’clock over the peanut sauce, close to the edge.
  5. Arrange the butter lettuce leaves at 12 o’clock, extending the leaves about 1½" above the top of the tortilla, about 3" wide. Sprinkle with the marinated cucumbers, green onions, shredded carrots, bean sprouts and cilantro sprigs, and then drizzle with 1 tbsp. of Oriental sauce.
  6. Fold the left and right edges of the tortilla to the center, holding the ingredients snugly together. Fold the tortilla in half, bringing the turkey portion and the vegetable portion together.
  7. Arrange the wrap in a basket, keeping the turkey portion and vegetable portion together.
  8. Serve with Oriental sauce on the side.


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