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Turkey Wrap with Coco-Peanut Sauce
Turkey Wrap with Coco-Peanut Sauce Turkey Wrap with Coco-Peanut Sauce
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Turkey Wrap with Coco-Peanut Sauce

Filed under: Lunch

preparation time

00:20 20min

Cooking time

00:20 20min


  • 300 g Black forest smoked turkey breast, sliced thin
  • 2 large Vidalia onions, cut into thick rounds
  • 1 large pepper, sliced
  • 1 tbsp. (15 ml) sugar
  • ½ cup (125 ml) unsweetened peanut butter powder
  • 1 cup (250 ml) coconut milk
  • ¼ cup (60 ml) hoisin sauce
  • ½ tbsp. (7.5 ml) grated ginger
  • ¼ cup (60 ml) crushed peanuts (unsalted)
  • 4 ginger wheat tortillas
  • Cilantro
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 400°F (200°C).
  2. Separate onion slices into rings and spread them on a baking sheet lined with parchment paper, add the pepper slices and give a quick toss.
  3. Sprinkle onions and peppers with sugar, drizzle over with olive oil, sprinkle with salt and bake 20 minutes turning halfway through. Remove from oven and set aside.
  4. In a bowl, place peanut powder, coconut milk, hoisin sauce, ginger and crushed peanuts, add salt and mix well. Set aside.
  5. Place tortillas on a work surface and divide black forest smoked turkey breast slices between them.
  6. Add the roasted onion-pepper mixture and cilantro, drizzle over some of the coco-peanut sauce and roll up the tortillas taking care to tuck in the ends.
  7. Cut the wraps in 2 and serve accompanied by ramekins of the coco-peanut sauce.