Warm Thai turkey burrito

Total Time
17 min
11 min
6 min
To keep this lunch easy to prepare, we use packaged coleslaw mix instead of shredding cabbage and carrots. This is a great way to use leftover cooked turkey or chicken too. Or buy 1/4 pound of sliced turkey or chicken from the deli counter and chop it—just be aware that deli turkey and chicken tend to be fairly high in salt. To pack these rolls, let the filling cool, then fill the tortilla and roll up. Cut the tortilla in half, wrap the two halves separately in wax paper, and chill up to 24 hours. Eat cold or microwave each roll half, in the wax paper wrapping, on High until heated through, about 1 1/2 minutes.


Dark sesame oil

1 tsp, Asian

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


4 medium, sliced

Red pepper flakes


Cooked turkey breast with skin

8 oz, or 1 cup of chicken, finely chopped

Unsalted dry roasted peanuts

2 Tbsp, chopped

Fresh lime juice

2 tsp

Less sodium soy sauce

1 tsp

Fresh basil

2 Tbsp, fresh, chopped

10" high fiber, low carb flour tortilla

1 item(s), warmed


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the coleslaw mix, scallions, and crushed red pepper; cook, stirring frequently, until the cabbage begins to wilt, about 3 minutes.
  2. Stir in the turkey, peanuts, lime juice, and soy sauce. Cook stirring frequently, until heated through, about 3 minutes. Stir in the basil.
  3. Spoon the filling onto the tortilla and roll up. Cut the roll in half on a slight diagonal. Serve at once or pack for lunch. Yields 1/2 burrito per serving.