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Last Updated: Apr 27th, 2008 - 01:42:28
Thai Turkey Wrap with Peanut Sauce
By Chef Fred Manion, Lennie's Brewpub, Bloomington, Indiana
Apr 20, 2008, 15:31
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Thai Turkey Wrap with Peanut Sauce
Servings: 4
Meal Type: Sandwich
Ethnicity: Thai
Establishments: Club Operation, Business and Industry Account, Restaurant
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| Amount |
Measure |
Ingredients |
Preparation |
| 1/2 |
Cup |
peanut oil |
divided |
| 1 |
Tablespoon |
ground ginger |
|
| 1 |
Teaspoon |
red pepper flakes |
crushed |
| 2 |
Tablespoons |
brown sugar |
|
| 1/4 |
Cup |
plum sauce |
|
| 1/2 |
Cup |
rice wine vinegar |
|
| 1/2 |
Cup |
smooth peanut butter |
|
| 2 |
Teaspoons |
sesame oil |
|
| 1 |
Teaspoon |
garlic |
minced |
| 1 |
Teaspoon |
ground ginger |
|
| 1/2 |
Teaspoon |
red pepper flakes |
crushed |
| 2 |
Tablespoons |
rice wine vinegar |
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| 2 |
Tablespoons |
soy sauce |
|
| 1/2 |
Cup |
plum sauce |
|
| 2 |
Cups |
Napa cabbage |
shredded |
| 1/4 |
Cup |
carrot |
grated |
| 1/4 |
Cup |
scallion |
small dice (green part) |
| 1/4 |
Cup |
red pepper |
seeded & small dice |
| 1 |
Cup |
Mung bean sprouts |
|
| 1/4 |
Cup |
cilantro leaves |
loosely packed |
| 1/2 |
Teaspoon |
ground ginger |
|
| 1 |
Tablespoon |
rice wine vinegar |
|
| 1/2 |
Teaspoon |
sugar |
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| 12 |
6-inch |
flour tortillas |
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| 4 |
6-Ounce |
TURKEY CUTLETS |
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Method
Peanut Sauce
- In a mixing bowl, whisk together peanut oil, 1 tablespoon ginger, 1 teaspoon red pepper flakes, brown sugar, 1/4 cup plum sauce, 1/2 cup rice wine vinegar and peanut butter until smooth. Serve at room temperature.
Marinade
- Whisk together sesame oil, garlic, 1 teaspoon ginger, 1/2 teaspoon red pepper flakes, 2 tablespoons rice wine vinegar, soy sauce and 1/2 cup plum sauce. Reserve 1/4 cup marinade for later use.
- Coat turkey cutlets in remaining marinade and refrigerate for two hours.
Asian Vegetable Slaw
- Toss Napa cabbage, carrot, scallion, red pepper, sprouts, cilantro, 1/2 teaspon ginger, 1 tablespoon rice wine vinegar and sugar until well incorporated. Refrigerate until ready to use.
Prep
- In a saute pan over medium heat, add one tablespoon of peanut oil. Saute turkey cutlets 3 - 4 minutes on each side or until done. Remove from pan and cut into thin strips.
- Toss turkey with the 1/4 cup reserved marinade.
- In each 6-inch flour tortilla, place 2 ounces turkey, 2 tablespoons slaw and 1 tablespoon peanut sauce. Wrap tightly and serve with a dollop of slaw.
- Serve 3 wraps per portion. Garnish with additional cilantro leaves.
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| Nutritional Information (per serving) |
| Calories |
942 |
| Protein |
59 grams |
| Fat (50%) |
53 grams |
| Carbohydrate |
63 grams |
| Sodium |
946 mg |
| Cholesterol |
105 mg |
Recipe developed by Chef Fred Manion, Lennie's Brewpub, Bloomington, Indiana "Anything Goes, With Turkey" Innovative Menu Contest Winning Recipe, Sandwich Category
© Copyright 2008 by Classbrain.com
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