Thai Basil Turkey Wraps



  • 3 tablespoons dry-roasted peanuts, chopped
  • 2 tablespoons chopped fresh basil, chopped
  • 1/2 cup store-bought poppy seed salad dressing
  • 1 tablespoon light soy sauce
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, finely minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons waterFOR THE SALAD
  • 1 cucumber
  • 1/2 medium red bell pepper
  • 3 cups shredded cooked turkey
  • 8 large Boston or bibb lettuce leavesAdditional chopped peanuts and chopped fresh basil (optional)

1. Combine peanuts, basil, dressing, seasoning mix, vinegar and water in a small bowl; set aside.

2. For salad, peel cucumber; slice into julienne strips, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

3. To serve, divide cucumber among lettuce leaves. Spoon turkey mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.

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