Thai Turkey Wraps

Here’s another awesome way to use the last of the leftover roast turkey or chicken. Thai Turkey Wraps come together quickly, are easy to assemble and offer a world of flavour!

Thai Turkey Wraps

I love it when I find new ways to use up leftover turkey. Or chicken, but mostly turkey since we always end up roasting a big bird for holidays and having tons of leftovers!

For us we can only eat so many turkey sandwiches and since I’ve been making wraps for the kids since they were toddlers, this Thai turkey wrap seemed like an easy progression from sandwiches to wraps!

The Sauce

Different elements bring help to bring this wrap together, but it’s really the sauce that puts it over the edge.

I’d call it a lightened up version of a peanut sauce. A little mayo, soy sauce and lime juice pull it all together. This is also one of those sauces that will improve it’s flavour overnight if made the day before.

Ingredients you will need

• Carrots. They can be grated or sometimes I shave them with a peeler for long strips.
• Cilantro. Or parsley if you are not a cilantro fan. You can use the entire piece of cilantro or pick off the leaves.
• Cucumber. Long English are best or the super cute smaller ones. Cut a two inch piece into long strips.
• Basil. Only fresh will do.
• Turkey or chicken. Roasted, poaches or even grilled works great.
• Lettuce. My preference is spinach or romaine lettuce.
• Wraps. Make sure they are fresh so when rolling they do not crack. If they crack it means they have been sitting around your pantry for awhile.

PRO TIPS:

• If you can make the sauce the day before, I recommend you do this. Makes for quick meal and it improves the flavour.
• It’s okay if you don’t like cilantro, use flat leaf parsley instead.
• You can use large size tortillas and then cut them in half and serve all on a platter family style.
• Salt is not needed due to the soy sauce.
• My lettuce of choice is spinach but use whatever lettuce you have in the refrigerator.
• Perfect for picnics just include ice or cold packs due to the mayo.
• If you like it a little spicy, add some sliced peppers (jalapeno or Thai chili peppers), sambel oelek, even a drizzle of sweet chili Thai sauce

Another option to shake up the lunch routine is use rice paper wraps and make this into a Thai Turkey Salad Roll.

Other recipes to use up leftover turkey or chicken:

• Turkey Curry Quinoa Salad
• Asian Turkey Noodle Slaw
• Roast Turkey Pho
• Turkey Bacon and Corn Chowder

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Thai Turkey Wraps

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Course: dinner, lunch

Servings: 6

Ingredients

• 2 tbsp fresh lime juice
• 1/4 cup mayonnaise
• 3 tbsp peanut butter or no nut butter
• 1 tbsp soy sauce
• 1/4 tsp fresh basil
• pepper to taste
• 1/2 tsp sugar
• 6 flour tortillas 8 inch
• Lettuce leaves for each wrap
• 1 cup shredded roast turkey (or chicken)
• 1 cup cucumber sliced lengthwise into 2 inch pieces
• grated carrot
• cilantro or use parsley

Instructions

• Mix lime juice through sugar in a bowl. Spread a little sauce on each tortilla.
• Place your lettuce in the middle and top with turkey or chicken.
• Top with cucumber, carrot and cilantro.
• Fold bottom edges over filling and then fold in sides to center, overlapping edges.
• Serve immediately with extra sauce.

Notes

When making a wrap keep in mind the following: all ingredients should be put in the centre and kept away from the edges.