avec salade de chou mexicaine
Cette torta de dinde est un sandwich d'inspiration mexicaine! Les tortas sont un délicieux plat de rue qui peut être garni de toutes sortes de choses.
Allergens
Utensils
Tags
Portions de poitrine de dinde
340 g
Assaisonnement mexicain
1 tbsp
Pain artisan
2 unit(s)
Mayonnaise
4 tbsp
Poudre de chipotle
1 tsp
Lime
1 unit(s)
Oignon rouge
1 unit(s)
Feta, émietté
0.25 cup
Coriandre
7 g
Chou vert, émincé
113 g
Carotte, en juliennes
56 g
Huile
1.33 tbsp
Sucre
0.25 tsp
Sel
0.125 tsp
Poivre
0.13 tsp
- 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.
770
kcal
Calories
39
g
Fat
8
g
Saturated Fat
54
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
51
g
Protein
130
mg
Cholesterol
1110
mg
Sodium
0.2
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
avec salade de mangues et concombres et lime grillée
avec mayo au chutney de mangue et salade de chou à la coriandre et à la lime