Casual dining recipes like the ones herein feature turkey for brunch, lunch or dinner and offer a break with tradition.
Yield: 16 wraps.
2 lb. finely shredded white cabbage (about 16 cups)
1 lb. green leaf lettuce sliced into chiffonade (about 16 cups)
2½ lb. green or red California seedless grapes, sliced or halved
1 cup sliced green onions
16 extra-large flour tortillas
4 cups Quick Mole Sauce (recipe follows)
4 lb. roasted turkey breast, sliced or shredded
3 cups Cilantro Lime Sour Cream (recipe follows)
2 Tbsp. vegetable oil
1 cup chopped onion
1 Tbsp. chopped garlic
2 Tbsp. tomato paste
1 Tbsp. dried ancho chili powder
1 tsp. ground cumin
1¾ cup tomato sauce
1¾ cup water
1 cup smooth peanut butter
1 disk (3.1 oz.) Ibarra or other Mexican drinking chocolate, chopped
4 cups sour cream
½ cup lime juice
¾ cup chopped fresh cilantro (loosely packed)
1 Tbsp. grated lime zest
For wraps: In large bowl, combine shredded cabbage, lettuce, grapes and green onions. Set aside or chill until ready to use.
On each tortilla, spread ¼ cup of Quick Mole Sauce. Arrange turkey in a strip in middle of tortilla and dollop with 3 Tbsp. Cilantro Lime Sour Cream. Top with 2 cups cabbage, lettuce, grape and green onion salad; wrap tightly as a burrito. Serve immediately.
For Quick Mole Sauce: Heat oil in saucepan over medium heat. Add onion and garlic; cookuntil tender and golden brown, about 10 minutes. Stir in tomato paste, chili powder and cumin. Add tomato sauce and water and let simmer for 10 minutes more. Cool slightly. Place peanut butter and chopped chocolate in blender jar with half the sauce. Blend; gradually add remaining warm sauce, scraping down the sides of blender as needed until sauce is smooth. Use immediately or refrigerate until ready to use.
For Cilantro Lime Sour Cream: Whisk together all ingredients. Use immediately or refrigerate until ready to use.
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