Photo: Nealey Dozier

Serves 4

Ingredients

• 1/2 head red cabbage, shredded (about 3 cups)
• 3 Tbsp. rice wine vinegar
• 1 tsp. toasted sesame oil
• 1 1/2 tsp. sugar, divided
• 1/4 tsp. kosher salt, plus more to taste
• 1/2 cup mayonnaise
• 1 tsp. Dijon mustard
• 3/4 pound turkey breast, shredded
• 1 (11-ounce) can mandarin oranges, drained
• 3 scallions, white and light green parts only, thinly sliced
• 1/3 cup roasted peanuts, crushed
• Ground black pepper
• 4 large flour tortillas

Directions

Total Time: 15 minutes

In a large bowl, mix cabbage with rice wine vinegar, sesame oil, 1 tsp. sugar, and 1/4 tsp. salt; let sit 10 minutes. Meanwhile, in a second large bowl, mix remaining 1/2 tsp. sugar, mayonnaise, and mustard. Add turkey, mandarin oranges, scallions, and peanuts; toss to coat. Season with salt and pepper to taste.

Warm tortillas in a large sauté pan. Remove from pan onto a cutting board. On each tortilla, spoon on a layer of cabbage slaw, then turkey salad. Wrap tightly, slice in half, and serve.

More Ways to Use Up Your Thanksgiving Leftovers

• The Jerk Turk Sandwich
• Turkey Banh Mi Sandiwch
• Greek Turkey Pita Recipe