How To Make Hoisin Turkey Wraps (Recipe)
I love Peking duck, but it’s not exactly a quick work day evening meal you can toss together. Years ago, we used to stop by a certain fast food chain and pick up fried chicken tenders, cover a tortilla in hoisin sauce, add the chicken and some scallion to make mock Peking Duck.
This recipe came to me as I was considering the possibilities of a slightly healthier version of our fast food run around. Left-over turkey is reheated with some Asian influence and then put together with a compatible slaw and sauce to make a delicious wrap. If you are really short on time, you can just reheat the turkey with some water and broth and use purchased Asian Slaw from the market. Everyone in the family loved this one. You can fancy it up by making scallion brushes to paint the hoisin sauce on the wrappers. The brushes then can be torn apart and added to the wrap for an added kick.
Six-12 wrappers (depending on the size of wrapper)
I like to use the large “lavash” square style rice wraps for this, but any plain tortilla or wrapper you like will do just fine. If you have an Asian market nearby, mu-shu wrappers would be perfect.
To reheat the turkey:
18 oz. cooked leftover turkey—cubes, scraps or slices work fine
1” piece ginger, peeled and sliced into four pieces
6 scallions, cleaned and trimmed, left whole as possible
2 tbsp. Honey
2 tbsp. dry sherry
1 tbsp. rice vinegar
One star anise
Layer the turkey with the scallion and ginger in a ceramic, oven safe dish, or the bottom of a tagine. Mix the honey, sherry and vinegar together, drizzle over the meat in the pan and put the star anise in the center of the dish. Cover tightly with aluminum foil if using a regular dish or cover with tagine lid and put in 250° oven to warm while making the slaw and sauce. (You are looking for low, moist heat to gently reheat the turkey without cooking it all dry.)
• ¾ cup purchased Hoisin Sauce
• 2 tsp Roasted Sesame Oil
• 1 tbsp water
Combine all ingredients in a bowl and whisk until blended.
• 1 large head cabbage
• 1 carrot (left over from crudité)
• ¼ red pepper (also left over from crudité plate or leave out)
• 3 scallions—sliced into small rounds
• ¼ cup soy sauce
• ¼ cup lemon juice
• ¼ cup peanut (or other vegetable oil)
• 2 tbsp. fresh grated ginger
• 2 tbsp. rice vinegar
• 2 tsp. roasted sesame oil
• black pepper
Run the cabbage, carrot and pepper through the slicer/grater of your food processor, or slice very very thin. Toss with the scallion bits. Mix the rest of the ingredients together to create an emulsified dressing and toss with the salad just before assembling the wraps.
Put an empty wrap on the plate. For a large wrap, spread two tablespoons of hoisin sauce on the wrapper, place pieces of the turkey on the sauce at one edge of the wrap. Layer some of the coleslaw on top, fold up the ends and roll to the other side. Eat out of hand. (We pass the ingredients and make the wraps at the table individually.)
*To make scallion brushes, trim the roots off the white end and make a piece three inches long. Carefully make slits along the root and green ends, leaving the green center uncut. Put in ice water for a half hour, or until the ends curl up. Drain and keep cool until you are ready to make wraps. Serve them around a bowl of the hoisin sauce.
Like this recipe? Check out tomorrow’s post Turkey Corn Soup!