Hot Honey Meatball Wrap
Hot Honey Meatball Wrap
Directions
- Whisk egg with salt and pepper. Spray nonstick skillet with vegetable spray. Add egg; swirl around the pan to form a crepe, cook on one side and flip to cook the other side. Let cool and cut egg pancake into julienne strips. Set aside.
- Toss meatballs with hot honey and set aside.
- Mix sake, soy sauce, corn starch and sugar. Stir until sugar is dissolved. Set aside.
- Heat a skillet with 1 tablespoon sesame oil. Add naan and lightly brown each side. Remove from pan and spread each naan with 2 tablespoons hoisin sauce.
- Add to hot skillet remaining sesame oil, mushrooms, cabbage, cucumber, julienned egg, ginger and garlic. Stir-fry quickly until mushrooms are cooked and ingredients are combined. Remove from pan.
- Add honey-coated meatballs and sake-soy sauce mixture. Stir constantly and cook until meatballs are heated through. If sauce becomes too thick, thin with a little water.
- Top each naan with ¼ cup vegetables and 5 meatballs. Sprinkle with shredded carrots and scallion. Drizzle with extra honey if desired.
Ingredients
- 2 cup cabbage, shredded
- 1 cup Carrot, shredded
- 2 1/2 tsp corn starch
- 2 cup cucumber, sliced
- 3 egg(s)
- 3 tbsp minced garlic
- 3 tbsp ginger, minced
- OR 1 lb Butterball® Turkey Meatballs
- 2 tbsp hoisin sauce
- 1 cup Hot Honey
- 1 lb Butterball® Ground Turkey
- 1 lb mushroom(s), sliced
- 4 each naan
- 1 cup sake
- 1 bunch Scallions, sliced on bias (reserve some for garnish)
- 5 tbsp oil, sesame
- 1 cup soy sauce
- 2 1/2 tsp sugar