Thai Turkey & Crispy Vegetables Wrap
- SERVING SIZE 1 wrap
- PREP TIME 25 mins.
- TOTAL TIME 30 mins.
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.
Ingredients
THAI TURKEY & CRISPY VEGETABLES WRAP
1 ea.
Flour tortilla, 10 inches wide
½ cup
Peanut Sauce
2 leaves
Butter lettuce, medium size
6 ea.
Marinated Cucumber Salad
1 tbsp.
Green onions, thinly sliced
1 tbsp.
Carrots, shredded
6–8 ea.
Bean sprouts
2 sprigs
Cilantro (with tender stems—3 to 4 leaves per stem)
2 ½ tbsp.
Oriental Sauce
PEANUT SAUCE
Yield: 2 cups
1 tbsp.
Canola oil
3 cloves
Garlic, minced
2 tbsp.
Onion, minced
1 ½ tsp.
Fresh ginger, peeled, minced
¼ tsp.
Cayenne pepper
¼ tsp.
Red pepper, crushed
¼ tsp.
Sea salt
⅛ tsp.
Cumin, ground
½ cup
Crunchy natural peanut butter
2 tbsp.
Soy sauce
¼ cup
Honey
3 tbsp.
Lime juice
¾ cup
Coconut milk
2 tbsp.
Fresh cilantro, chopped fine
1 tsp.
Fish sauce
MARINATED CUCUMBER SALAD
2 tbsp.
Rice vinegar
4 tsp.
Sesame oil
5 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
½ tsp.
Salt
3 cups
English cucumbers, thinly sliced
Oriental Sauce
Yield: 3 cups
1 cup
Mirin
1 cup
Sugar
1 cup
Soy sauce
2 tbsp.
Garlic, finely chopped
3 tbsp.
Ginger, peeled, finely chopped
3 tbsp.
Onions, minced
1 cup
Thai sweet sauce
Directions
TO PREPARE THE THAI TURKEY & CRISPY VEGETABLES WRAP:
1. Mound the warm shredded turkey on a 3-inch x 3-inch pile.
2. Grill and heat the tortilla on a 350°F griddle for 5–6 seconds per side.
3. Spread the Peanut Sauce down the center of the tortilla, about 2 inches wide (½ inch 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 1 ½ inches above the top of the tortilla, about 3 inches wide. Sprinkle with the Marinated Cucumber Salad, green onions, shredded carrots, bean sprouts and cilantro sprigs, and then drizzle with 1 tablespoon 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 1 ½ tablespoons of Oriental Sauce on the side.
TO PREPARE THE PEANUT SAUCE:
1. Heat the oil in a saucepan over medium-high heat; sauté the garlic, onions, ginger, peppers, salt and cumin for approximately 1 minute.
2. Remove the saucepan from the heat; blend in the peanut butter.
3. Add the remaining ingredients and blend well.
4. Serve the sauce at room temperature.
TO PREPARE THE MARINATED CUCUMBER SALAD:
1. To make the dressing, combine all the ingredients except the cucumbers in a food processor or blender and blend well.
2. Prior to serving, place the sliced cucumbers in a bowl and toss with the dressing.
TO PREPARE THE ORIENTAL SAUCE:
1. Combine all the ingredients except the Thai sweet sauce in a stainless steel saucepan and bring to a boil.
2. Reduce the heat and simmer for 5–6 minutes.
3. Cool the mixture thoroughly in an ice bath, for about 2 hours, and then incorporate the Thai sweet sauce and blend well.
4. Place into a storage container with a lid. Label, date and refrigerate. Use within 4 days.
