Flat Breads filled with Pulled Korean Turkey
No Fuss
A quick and easy light refreshing lunch packed with flavour and as much spice as you want.
Serves: 4
Prep time: 15 mins
Ingredients
400g leftover turkey shredded/pulled
4 flatbreads
12 slices cucumber (thin or thick)
2 tbsp Hoisin sauce (plus a little extra to drizzle)
2 tbsp Sriracha or hot chilli sauce (plus a little extra to drizzle)
3 spring onions sliced
chopped coriander or parsley to finish
Top Tip
Serve as it is or with any buffet style sides e.g. crisps, wedges, salad. Why not try with a bread of choice, such as pitta, bread roll, wrap or bao buns?
Preparation
Pull apart your turkey into shredded pieces using a folk or your hands.
Mix 2 tbsp of hoisin sauce and 2 tbsp of Sriracha/hot chilli sauce and mix into the shredded turkey.
Slice your cucumber and spring onion into slices and roughly chop coriander.
Assembly
To assemble open up your flatbread or your bread of choice (Bao bun, bread roll, sandwich bread or pitta).
Place sliced cucumber followed by the marinated shredded turkey.
Add your sliced spring onions in each flatbread and drizzle over a little hoisin sauce and sriracha sauce and finish with a sprinkle of chopped coriander
Best served cold. To serve hot, heat up your flatbread or bread of choice in a toaster or under a medium grill until toasted. Warm your marinated turkey in the microwave 800W for 2minutes until hot and assemble as above.
