Ponzu Turkey and Bok Choy Wraps with Spicy Mayo and Sesame Salad

These savory wraps are packed with saucy ponzu turkey, tender bok choy and cabbage and fluffy rice, making them the perfect on-the-go meal. A drizzle of spicy mayo and a sprinkle of crispy fried onions add a hit of heat and crunch to every bite.

On the side, a simple mixed greens salad tossed with sesame dressing keeps things fresh and light. Ready in just 20 minutes, this recipe is ideal for busy weeknights when you need a tasty, stress-free dinner.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. In a small bowl, whisk together ponzu sauce, brown sugar, 2 teaspoons soy sauce (4 teaspoons for 4 servings) and as many Korean chili flakes as you like (it’s okay if the sugar doesn’t completely dissolve).
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground turkey; season with salt and pepper. Cook, breaking up the meat into pieces, until almost cooked through, 2-3 minutes. Stir in the ponzu mixture; cook, stirring occasionally, until the turkey is cooked through and the sauce has reduced, 2-3 minutes more. If the mixture seems dry, add a splash of water. Add the bok choy and napa cabbage; cook, stirring, until the vegetables have softened, 30-60 seconds. Remove from heat and squeeze in some lime juice (use a big squeeze for 4 servings). Taste and season with additional salt and pepper if desired.
3. While the turkey cooks, massage the rice package to separate the grains; partially open the package. Microwave for 90 seconds. Be careful when handling-steam may escape! In a medium bowl, combine the mixed greens, sesame dressing and a squeeze of lime juice; toss to coat. Taste and season with salt and pepper if desired. Wrap the tortillas in damp paper towels; microwave until warm, about 30 seconds.
4. Lay the tortillas on a clean work surface. Spread spicy mayo on the bottom third of each tortilla. Top with rice, the turkey mixture and as many crispy fried onions as you like. Fold the bottom of each tortilla over the filling, then fold the left and right sides toward the center. Roll the tortillas tightly to form wraps. Cut each wrap in half. Divide the wraps and salad between plates. Top the salad with any remaining crispy fried onions. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork works well as a substitute for ground turkey in this recipe.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lime juice with a pinch of sugar as a ponzu substitute.

How do I store leftovers?

Store the wraps and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat wraps in a microwave or oven before serving.