Thai ingredients spice up turkey wrap

DINNER TONIGHT

November 23, 2005|By DONNA PIERCE | DONNA PIERCE,CHICAGO TRIBUNE

I look forward to the turkey sandwiches made from Thanksgiving leftovers. They often make up my menu for several days after the holiday.

A traditional sandwich on whole-wheat bread spread with thick layers of mayonnaise comes first.

But because the pantry is stocked with tempting ingredients for holiday entertaining, it's easy to come up with delicious combinations for sandwich spreads.

This one mixes a few Thai ingredients for an international blend. It comes together in minutes after a busy day spent shopping.

Keep the holiday mood going by serving these wraps with cranberry juice or try a sparkling hard cider.

Donna Pierce writes for the Chicago Tribune.

Thai turkey wraps

4 servings -- Total time: 10 minutes

1/4 cup bottled Thai peanut sauce, or to taste

4 pieces naan, pita bread or flour tortillas

1 cup coleslaw mix (shredded cabbage)

1 cup leftover roast turkey, cut into strips

3 green onions, sliced

Spread 1 tablespoon of the Thai peanut sauce on each round. Top with coleslaw; top with turkey pieces. Garnish with green onions; roll into wraps.

Tips: No turkey leftovers? Use rotisserie chicken or deli cuts.

Naan is available in the grocery section of most supermarkets near the pita bread. Soft tortillas could be used to make a thinner wrap.

Try keeping a bag of shredded cabbage (usually labeled as coleslaw mix) in the refrigerator for extra crunch on sandwiches.

Per serving: 308 calories; 9 grams fat; 2 grams saturated fat; 30 milligrams cholesterol; 38 grams carbohydrate; 19 grams protein; 646 milligrams sodium; 5 grams fiber

Recipe and analysis from the Chicago Tribune

Menu Suggestion

Thai turkey wrap

Fresh fruit

Chips

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