Angie’s Thai Turkey Wraps

Basic ingredients pack a lot of flavor in these simple Thai wraps

These Thai Turkey Wraps are a weekly staple in my kitchen. Packing a lot of flavor with basic ingredients and easy assembly, they make a great meal for families in a hurry. I’ve even wrapped the wraps in foil for picnics at the ball field or our town’s “Music on the Green.”

Ingredients List

20 oz package of ground turkey

1 Tbsp peanut oil

1 medium red bell peppers, diced

1 tsp freshly grated or ground ginger

3/4 tsp garlic powder

3/4 tsp red pepper flakes

4 Tbsp reduced-fat peanut butter

3 Tbsp soy sauce

3 Tbsp lime juice

1 package favorite wraps or tortillas


Warm the peanut oil in a skillet on medium heat. Add ground turkey and brown the meat until thoroughly cooked. Turn your heat to low and add the diced bell peppers to the cooked turkey along with the  ginger, garlic and red pepper flakes.

Meanwhile, whisk together the reduced-fat peanut butter, soy sauce and lime juice in a small bowl. Once peppers are ready, pour the sauce into the meat mixture. Continue cooking on low until peanut butter and sauce are well combined with the meat and heated through. Remove from heat.

Time to warm up the tortillas.  You can simply microwave each tortilla for 10 seconds, but I prefer the texture you get from the fry pan. Heat up a fry pan on medium heat. Lay one tortilla in the pan for 15 seconds and then flip it over for another 15 seconds. The tortilla should start to bubble with air, but not scorch. Remove the tortilla from the pan and place onto a plate or serving platter. Lay a piece of foil over the top to keep them warm as you work.

When tortillas are all warmed,  spoon some of the meat mixture into the middle of the warmed tortilla. Roll it up like a burrito. Repeat this process until you are out of the meat mixture. I use soft taco size tortillas and make approximately 10 wraps.

Note: Another option is to use iceberg or romaine lettuce to “wrap” the wraps. It’s a very refreshing, and low-carb, way to go.

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