Thai Turkey Salad Pitas Recipes

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CHICKEN SATAY LETTUCE WRAPS



Chicken Satay Lettuce Wraps image

Here's a fresh and easy chicken dinner that's great for weeknights when you need to get food on the table fast. Get the recipe for Chicken Satay Lettuce Wraps.

Provided by Paige Grandjean

Time 25m

Number Of Ingredients 13

4 ounces rice vermicelli noodles
1 tablespoon canola oil
4 boneless, skinless chicken thighs (about 1¼ lb.)
0.5 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
0.25 cup creamy peanut butter
0.25 cup canned unsweetened coconut milk, well shaken
1.5 tablespoons fresh lime juice (from 1 lime)
1 tablespoon low-sodium soy sauce
0.5 tablespoon sriracha
12 Bibb lettuce leaves
1 cup thinly sliced English cucumber
Thinly sliced scallions, basil leaves, and chopped roasted peanuts, for serving

Steps:

  • Soak rice noodles according to package directions.
  • Meanwhile, heat oil in a grill pan or cast-iron skillet over medium-high. Season chicken with salt and pepper and cook, flipping once, until charred and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice.
  • Whisk peanut butter, coconut milk, lime juice, soy sauce, and sriracha in a small bowl.

Nutrition Facts : Calories 445 kcal, Carbohydrate 29 g, Cholesterol 130 mg, Protein 31 g, Sodium 897 mg, Sugar 3 g, Fat 23 g, UnsaturatedFat 0 g

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI



Turkey Pitas With Cucumbers, Chickpeas and Tahini image

These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 16

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

Steps:

  • In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
  • Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
  • Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
  • In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

THAI TURKEY SALAD PITAS



Thai Turkey Salad Pitas image

Here's a quick and easy way to use up leftover turkey. My son likes to try foods from different nationalities, and he really enjoys these pitas. -Renee Dent, Conrad, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups cubed cooked turkey breast
2 cups coleslaw mix
1/2 cup golden raisins
1/3 cup chopped unsalted peanuts
1 green onion, chopped
1/4 cup lime juice
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons chili sauce
1/2 teaspoon garlic powder
8 pita pocket halves

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the lime juice, honey, soy sauce, oil, chili sauce and garlic powder; pour over turkey mixture and toss to coat. Fill each pita half with 1/2 cup turkey mixture.

Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 929mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 29g protein.

THAI TURKEY SALAD



Thai Turkey Salad image

Make and share this Thai Turkey Salad recipe from Food.com.

Provided by MJMommy13

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground turkey
1/3 cup water
2 tablespoons asian fish sauce
2 tablespoons brown sugar
1/2 cup diced cucumber
1/2 cup cilantro leaf
2 tablespoons lime juice
chopped peanuts (to garnish)

Steps:

  • Brown ground turkey in a nonstick pan. Add water, fish sauce and brown sugar and cook, stirring until liquid has almost evaporated. Toss with cucumber, cilantro, lime juice and peanuts. Serve with lettuce leaves for wrapping.

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THAI CASHEW TURKEY PITA WRAP: FRESH EXPRESS
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Estimated Reading Time 30 secs


THAI CASHEW TURKEY PITA WRAP - FRESH EXPRESS
Add the turkey, sweet potato and toppings. Drizzle with salad dressing; toss to coat. Divide the salad evenly among the four flatbreads, placing it down the middle. Fold the sides over. Wrap in parchment paper, if desired. Tip: Buy an extra package of Fresh Express® Thai ‘N’ Cashews Chopped Kit® to serve on the side.
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