Skip navigation
Thai Turkey Wrap

Thai Turkey Wrap

YIELD: 24 servings

6 limes, juiced with pulp
3 /4 cup soy sauce
3 /4 cup scallions, chopped
6 Tbsps. fresh cilantro, chopped
1 cup crunchy peanut butter
3 oz. brown sugar
2 Tbsps. fresh gingerroot, peeled and chopped
2 Tbsps. fresh garlic, minced
1 Tbsp. lime zest
1 1 /2 tsps. red pepper flakes
4 1 /2 lbs. roasted turkey breast, cut into
1 /4-in. strips 6 large lavosh breads
1 1 /2 lbs. carrots, peeled and julienned
1 1 /2 lbs. cucumbers, peeled and julienned

  1. In a large food processor, combine lime juice, soy sauce, scallions, cilantro, peanut butter, brown sugar, gingerroot, garlic, lime zest and pepper flakes. Process for about 3 minutes, scraping the sides of the bowl as necessary.
  2. In a large bowl, mix sauce and turkey strips. Cover and refrigerate for at least 2 hours. The sauce will thicken as it sits.
  3. Unfold each lavosh bread.
  4. Drain turkey mixture, if necessary. Divide turkey mixture into 6 equal parts and spread evenly along lower quarter of each piece of bread. Layer with carrots and cucumbers.
  5. Roll up tightly and cut each lavosh into four equal portions.

Recipe from National Turkey Federation.


Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.