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Asian Turkey Wraps


  • ¼ C. toasted sesame oil divided
  • lbs. leftover turkey cut into 1″ pieces
  • tsp. minced garlic
  • 1 14 oz. can bean sprouts, drained
  • 1 8 oz. can sliced water chestnuts, drained
  • C. shredded cabbage or coleslaw mix divided
  • C. each hoisin sauce and soy sauce
  • ¼ C. brown sugar
  • 2 T. cornstarch
  • 8 8″ flour tortillas, warmed
  • 1 tomato diced
  • Chow mein noodles


  • Heat 2 tablespoons of the oil in a big skillet over medium-high heat. Add the turkey and garlic and cook until hot and fragrant, stirring frequently. Stir in the bean sprouts, water chestnuts, and 2 cups of the cabbage. Cook for 4 to 5 minutes.
  • In a small bowl, whisk together the hoisin sauce, soy sauce, brown sugar, cornstarch, and the remaining 2 tablespoons of oil; pour into the skillet and bring to a boil. Cook for 1 minute or until thickened.
  • Spoon some turkey mixture onto each warmed tortilla and divide the remaining ½ cup of cabbage over the top. Sprinkle with tomato and chow mein noodles. Roll up and enjoy.


Line a sheet pan with foil and place it in the oven while it preheats to 400°. Cut 1¼ lbs. leftover turkey into 1″ cubes and place in a single layer on the hot pan; season with salt and black pepper. In a small bowl, whisk 2 eggs; pour onto the hot pan and bake 3 to 4 minutes, until the egg is cooked. Use a fork to break up the egg into tiny pieces. Drain 1 (15 oz.) can peas and carrots combo and coarsely chop ½ of a white onion; add to the hot pan along with 2 C. ready-to-eat rice. Drizzle ⅓ C. soy sauce and 3 T. sesame oil over the food, toss to coat, and arrange in a single layer; sprinkle with a few chopped green onions. Bake an additional 10 to 15 minutes. Stir it up and drizzle with a little orange juice before serving.