A great use of leftovers, this Teriyaki Turkey Wrap is full of tender turkey, sweet pineapple, crunchy/salty/savory/fresh slaw, earthy brown rice, and a chewy whole wheat tortilla!
Except. Wooooomp. Womp. It’s not 5 o’clock yet, which is when I’m meeting a girlfriend (Hi Sarah 👋) for all the happy hour margaritas.
So in the meantime, you know what we all need?
A ridiculously easy recipe. And guess what? I’ve got you covered and it’s coming in the form of this Teriyaki Turkey Wrap.
It’s crazy easy, because we’re using leftover Teriyaki Turkey Tenderloin that I re-made this week – SO good. It’s also super yummy, because we’re using the MOST delicious Asian inspired slaw that is just loaded with flavor AND it’s also healthy, because of said slaw and we’re using brown rice and whole wheat tortillas.
Easy. Yummy. Healthy.
You guys. We alllll need these things on Fridays. . .
And don’t forget the margarita. . . but that goes without saying. 😉
By the end of the week, I typically have a fridge full of leftovers from recipe testing, photoshoots, Facebook Live Videos, etc.
The problem? It all tastes good, but I get bored eating the same thing the same way after the first couple of days.
The solution? Turning the leftovers into something else!
In case you missed it, last week I posted about this super easy and delicious One Sheet Teriyaki Turkey Tenderloin w/ Roasted Veggies.
SO good and healthy, you guys, but like I said, I like turning my leftovers into something else.
I had leftover brown rice and I found some whole wheat tortillas hiding in my pantry, so I knew I needed to make a wrap. Every wrap needs something fresh, crunchy, and veggie filled, so I decided to make a slaw. A little bit of this and a little bit of that – coleslaw, sesame oil, rice vinegar, honey, hot chili sauce, salt, cilantro, almonds, and green onions – and I had created this craaaaazy flavor bomb of a slaw.
THEN, because this is teriyaki flavored, I wanted to throw in something a little sweet –> pineapple, of course!
This Teriyaki Turkey wrap is full of tender turkey breast, sweet pineapple, crunchy/salty/savory/fresh slaw, earthy brown rice, and a chewy whole wheat tortilla.
Is that easy, healthy, and delicious enough for your Friday?
Do you create new recipes with your leftovers? Show Me the Yummy!
- 1 1/2 pound Jennie-O Turkey Breast Tenderloin
- 1/2 cup Teriyaki Sauce and Marinade*
- 1 tablespoon sesame oil
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons honey
- 1/2 teaspoon hot chili sauce
- 1/4 - 1/2 teaspoon salt
- 1 1/2 cups coleslaw shredded green/purple cabbage
- 1/4 cup almond slivers
- 1/4 cup Cilantro chopped
- 2 Green onions sliced - white part only
- Whole wheat tortillas
- Brown rice
- Pineapple chunks
- Teriyaki Baste and Glaze
- Place tenderloin and marinade into a gallon sized ziplock baggie.
- Marinate in the fridge for 8 hours (I threw this together before the work day).
- Preheat oven to 350 degrees F.
- Place tenderloin on a 9 x 13 baking sheet.
- Cook for 1 hour.
- Remove from oven and let tenderloin rest for about 5 minutes before cubing into bite sized chunks.
- Whisk together oil, vinegar, honey, hot chili sauce, and salt. Set aside.
- In a medium sized bowl, toss together coleslaw, almonds, cilantro, green onions, and dressing from above.
- Taste and re-season if necessary.
- Place one whole wheat wrap on a plate.
- On that, place 1/4 cup brown rice, 1/4 cup turkey chunks, 1/4 cup slaw, 3 pineapple chunks, and a drizzle of Teriyaki Baste and Glaze.
- Roll up like a burrito, slice in half, and serve!