Recipes

• 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)
  Lilydale^® Oven Roasted Turkey Breast Roast, chopped
• 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.