Saturday, November 26, 2016

Thai Wonton Turkey Bites™

This is great for leftovers, game night or anytime. I've used leftover turkey, but this will also work for chicken too. 

2 c. cooked turkey chopped
1/8 - 1/4 c. oil
1/3 c. each: chopped onion, bell pepper, snow peas, green onions
Nonstick cooking spray
12 wonton wrappers
2 T.  each: low sodium soy sauce divided, fresh lime juice, lime zest
2 tsp. each: sesame seeds, sesame oil, chopped fresh or dried basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Preheat oven to 375 F

Sprat miffin tin with nonstick cooking spray.

In a meauring cup pour oil. With a pastry brush, brush both sides of wonton wrappers with oil. 

Place wontons into muffin tin and bake for 8 - 12 minutes or until done.   Remove from oven and let cool.

Rinse and chop basil, if needed

Peel, and chop garlic.

Juice and zest lime.

Slice turkey and place into a bowl.

Add half of soy sauce, lime juice,  zest, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. Toss to coat and cover bowl with plastic wrap. Place bowl in refrigerator for a few hours to marinate.

Peel, rinse and chop onion.

Rinse, seed ad chop bell pepper.

Cut ends from snow peas and chop.

Rinse and chop green onions.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, zest, salt, pepper, garlic. Toss to coat. Cover bowl in plastic wrap, place in refrigerator to marinate.

To serve: remove bowls from refrigerator and remove plastic wrap.

Spoon 1 - 2 spoonfuls of turkey and vegetables into a wonton cup.  Sprinkle with sesame seeds and rest of basil if desired. 

Serves 4.

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