Grilled Turkey Torta
with Mexican Slaw
This turkey torta is a Mexican-inspired sandwhich! Tortas are a delicious street food that come with all kinds of fillings.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tsp
Chipotle Powder
1 unit(s)
Lime
1 unit(s)
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
Not included in your delivery
1.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Roughly chop cilantro.
- Halve buns. Brush 1/2 tsp oil onto cut side of each half.
- Combine half the mayo, half the lime zest and half the chipotle powder. (TIP: Use less chipotle if you want a milder sauce!)
- Combine lime juice, remaining lime zest, remaining mayo and 1/4 tsp (1/2 tsp) sugar large bowl.
- Add cabbage, carrots, feta and half the cilantro.
- Season with salt and pepper, then toss to combine. Refrigerate until ready to serve.
- Pat turkey dry with paper towels. If applicable, cut into 2 (4) equal pieces so you have 2 (4) pipeces total.
- Using a mallet or heavy-bottomed pan, carefully pound each piece of turkey until 1/2-inch thick.
- Season with Mexican Seasoning and remaining chipotle powder. (TIP: Omit chipotle powder if you prefer milder turkey!)
- Add turkey to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss to coat.
- Assemble buns, onions, turkey, a clean plate for cooked turkey, foil and any tools on a large platter. Head out to grill!
- Add turkey to one side of grill. Close lid and grill, flipping once, until turkey is cooked through, 6-8 min per side.**
- Transfer cooked turkey to the clean plate. Cover with foil to keep warm.
- Meanwhile, add onions to other side of grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
- Return to the same plate.
- When turkey and onions are done, add buns to the grill, cut-sides down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Thinly slice turkey.
- Separate onion rings.
- Spread chipotle mayo onto top and bottom buns.
- Stack turkey, onions and some slaw onto bottom buns. Close with top buns.
- Divide sandwiches and remaining slaw between plates.
- Sprinkle remaining cilantro over slaw.
- Squeeze a lime wedge over slaw, if desired.
