Bangkok Wrap

YIELD: 12 wraps

For the Peanut Sauce:
3 large limes, zested and juiced
¼ cup reduced sodium soy sauce
1⁄3 cup green onion, minced
3 Tbsps. cilantro, minced
1⁄3 cup crunchy peanut butter
2 Tbsps. light brown sugar
1 Tbsp. fresh ginger root, peeled and minced
1 Tbsp. fresh garlic, minced
¾ tsp. red pepper flakes

For the Wraps:
12 8-inch whole wheat tortillas
3 lbs. oven roasted turkey breast, sliced thin
6 oz. red onion, sliced thin
6 oz. lettuce, washed, drained, chilled and shredded
¼ cup cilantro, washed, drained and chilled

1. For the sauce: combine all sauce ingredients in medium bowl. Stir well.

2. For the wraps: spread each tortilla with peanut sauce.

3. Layer each with 4 oz. turkey. Evenly sprinkle each with 1 Tbsp. onion, 1 Tbsp. lettuce and 1 tsp. cilantro.

4. Roll up tightly and cut on the diagonal. Serve chilled.

Photo and recipe: National Turkey Federation