"I love adding nuts to a sandwich," says Jeff Mauro. "They deliver phenomenal texture without getting soggy."


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
From the November 2012 issue of O, The Oprah Magazine

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