Thai Turkey Wrap.

Yes! I’ll admit it, I’m in denial that summer is over. I’m just not ready for spiced pumpkin lattes, soups and stews…
This last week has brought warmth and sunlight. I have embraced what’s left of the fleeting feeling the heat brings because my friends…


So this week, I cooked up a recipe I found a while back on Peanut Butter & Fitness. It’s something colourful and a pinch bit spicy to reflect how i have been feeling, thanks to this weeks “heat wave”.

Thai Turkey Wraps

1 1/4 lbĀ  ground turkey
1 small head cabbage
2 medium carrots shaved (or shredded)
3/4 cup red cabbage shredded
1/4 cup green onions chopped
3 cloves garlic minced
1/2 tsp crushed red pepper flakes
1/2 tsp fish sauce
1/2 tbsp olive oil
Optional: chopped cilantro and crushed peanuts for garnish

Peanut Sauce:
7 tbsp smooth peanut butter
1 tsp sriracha sauce
1 tbsp honey
1/2 tbsp fresh ground ginger
1/2 tsp fish sauce
1 lime juiced
2-3 tbsp water (until you like the consistency)

Whisk peanut sauce ingredients together until smooth and set aside.
Heat olive oil in a large pan over medium-high heat.
Saute garlic and red pepper flakes until fragrant, then add ground turkey and 1/2 tsp fish sauce.
Cook turkey, continually breaking apart into small pieces with a spatula until cooked through. Set aside.
Arrange cabbage leaves on a plate and divide carrots, red cabbage and green onions evenly among cabbage leaf “cups.”
Top with cooked turkey evenly and spoon peanut sauce over the chicken.
Garnish with green onion, cilantro and crushed peanuts.


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