Recipes

Tangy Asian Turkey Wrap

Tangy Asian Turkey Wrap


  • 1/2 cup (125 mL)
    sweet Thai chili sauce
  • 1/4 cup (60 mL)
    rice wine vinegar
  • 1/4 cup (60 mL)
    orange juice
  • 2 tbsp (30 mL)
    canola oil
  • 3 lb (1.5 kg)
  • 8 cups (2 L)
    shredded napa cabbage
  • 2 cups (500 mL)
    shredded carrot
  • 2 cups (500 mL)
    julienned cucumber
  • 2 cups (500 mL)
    thinly sliced red pepper
  • 1 cup (250 mL)
    thinly sliced green onion
  • 12
    large flour tortillas
  • 1 cup (250 mL)
    chopped toasted cashews (optional)
  1. Whisk chili sauce with the vinegar, orange juice and oil. Dressing can be stored in the refrigerator for up to 1 week.
  2. Toss the chopped Lilydale® Oven Roasted Turkey Breast Roast with the cabbage, carrot, cucumber, red pepper and green onion. Toss with dressing to coat. Place 1 cup (250 mL) down the center of each tortilla, and sprinkle with cashews if desired. Wrap tortilla to enclose filling.

Hold undressed salad for up to 3 days to and prepare each wrap to order.

Recipe Overview

SERVES: 12

PREP TIME: 15 minutes

COOK TIME: 0 Minutes

TOTAL TIME: 15 minutes



Products in this Recipe