Cajun Fried Turkey Wraps
|3 gallonsPeanut Oil|
|8 poundturkey breast; thawed|
|16 ounce jarCajun Injector Creole Butter Marinade|
|6 largeflour tortillas|
|6 spinach tortillas|
|3 cupslettuce; shredded|
|1 1/2 cupstomatoes; diced|
|avocado; Sliced, for garnish|
|jalapeños; Sliced, for garnish|
|2 tablespoonscreole mustard|
|2 tablespoonsgreen onions; minced|
|2 tablespoonsparsley; minced|
|2 tablespoonslemon juice|
|1 teaspoonCajun King blended spice mix seasoning|
|1 teaspoonWorcestershire sauce|
|1 teaspoonLouisiana Hot Sauce|
Cajun Fried Turkey Wraps Preparation
Pour peanut oil up to fill line of the Cajun Injector Electric Fryer. Heat oil to 375 to 400 degrees, then maintain at 350 degrees throughout frying process to avoid greasy turkey.
Rinse turkey breast in cold water and pat dry. Inject 1 to 2 ounces of Cajun Injector Creole Butter Marinade per pound into each side of the breast.
Place the turkey in the fryer basket, breast side up, and lower into oil.
Cook 8 minutes per pound. Lift the basket out of oil using protective gloves.
Insert a meat thermometer into the turkey. The safest temperature for the meat: 170 degrees F. Move the basket to a preparation area and remove the breast from the basket. Place on platter and let sit for 10 minutes.
Combine all ingredients in a food processor and refrigerate until ready to use.
To make the Turkey Wraps: Debone and cube turkey breast. Lay out each tortilla flat on counter. Spread 2 tablespoons of rémoulade sauce over each tortilla. Place cubed turkey on tortilla, top with shredded lettuce, tomatoes and an additional tablespoon of rémoulade sauce. Roll tortilla up tightly and cut in half. Place on platter and garnish with avocados and sliced jalapeños.
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