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

Serves 4


  • 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


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.

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