1 large DOLE® Onion, chopped1 tablespoon peanut oil1 (20 ounce) package ground turkey1 cup bottled Thai peanut satay sauce, divided2 tablespoons soy sauce, divided1 tablespoon hoisin sauce1 medium cucumber peeled and chopped1/4 cup coarsely chopped fresh mint6 (10 inch) flour tortillas1 (6 ounce) package DOLE Butter Blisssmall fresh mint leaves (optional)
Saute onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion starts to soften. Add turkey and saute 7 to 8 minutes or until cooked through.Stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. Add cucumber and chopped mint; heat until hot.Whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl.Assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping with salad and mint leaves if desired. Fold in sides of tortilla and roll up. Cut in half and serve with satay soy sauce mixture.
Asian Salad
2 (3 ounce) packages ramen noodles, crushed1 cup blanched slivered almonds2 teaspoons sesame seeds1/2 cup butter, melted1 head napa cabbage, shredded1 bunch green onions, chopped3/4 cup vegetable oil1/4 cup distilled white vinegar1/2 cup white sugar2 tablespoons soy sauce
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Asian Tacos
4 Mission® Soft Taco Flour Tortillas8 ounces sirloin steak, chopped into 1x1/4-inch pieces1/2 cup teriyaki marinade1/2 cup cucumber, grated1/2 cup carrots, shredded1/2 teaspoon fresh ginger, grated1/2 teaspoon black sesame seeds1 tablespoon fresh orange juice1/2 teaspoon soy sauce1/2 teaspoon honeySalt and pepper to taste1/2 cup sliced green onions
In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes.In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos.Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally.To assemble the tacos, place 1/4 cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.