The best thing about this recipe is that it is so simple to make. The meat should be at room temperature or warm. If I’m using tortilla pancakes, I pan fry a little chopped garlic and ginger, throw in some hoisin sauce, rice vinegar and a drop of honey, then toss the meat in to heat.
Spread the shredded turkey on a warm plate.
Prepare your vegetables, warm the pancakes as recommended.
Set out the turkey, sliced vegetables and hoisin (or plum) sauce. Fill each pancake with the prepared ingredients, roll up and eat. It’s delicious, enjoy!
200g leftover cooked KellyBronze turkey shredded using two forks
10 – 12 ready made Chinese style
pancakes (or mini flour tortilla’s) warmed
1 bunch spring onions, finely cut into matchsticks
1/2 cucumber halved, seeds removed and cut into matchsticks
100ml hoisin sauce (or plum sauce) – from a jar
