Koch’s Honey Ginger Turkey and Cucumber, Baby Arugula & Orange Salad Wrap

Serves 4
Prep time: 10 minutes; cooking time: 10 minutes

Ingredients

  • 1 pkg. Koch’s Honey Ginger Turkey Fillets
  • ¼ cup canola oil
  • ¼ cup pepper jelly
  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 2 cups baby arugula
  • ¼ cup red onion, cut into ¼ -inch slices
  • 2 medium oranges, peeled, divided into segments
  • 1 Tbsp. orange zest
  • Juice from 1 orange
  • 1 Tbsp. apple cider vinegar (or to taste)
  • Salt & Pepper to taste
  • ½  -to- 1 cup tzatziki (optional)
  • 4 whole wheat flour tortillas (can substitute naan)

Directions

  1. Season turkey w/Salt & Pepper.
  2. In large non-stick skillet, heat 2 Tbsps. oil over medium-high heat; put turkey in skillet (may need to cook fillets in batches, so don’t crowd pan).
  3. Cook turkey 3-to-4 minutes per side or until done.
  4. Remove turkey; spread thin layer of pepper jelly over meat; rest for a few minutes; slice into ¼ -inch strips; set aside.
  5. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  6. In large bowl, add cucumber slices, cilantro, arugula, onion, oranges, OJ, zest, vinegar, 2 Tbsps. oil, Salt & Pepper; toss.
  7. Assemble wrap w/tortilla, 1 Tbsp. tzatziki, a few turkey strips, ¼ cup cucumber salad (add more or less wrap filling to taste).
  8. Repeat step 7 for rest of tortillas.
  9. Enjoy!

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