Bangkok Buffalo Wrap Courtesy Of: French's Foodservice Bangkok Buffalo Wrap Serves 12 250 mL or 1 cup FRANK’S® REDHOT® Buffalo Sandwich Sauce 300 mL or 1 ¼ cups Peanut Butter 125 mL or ½ cup Teriyaki sauce 45 mL or 3 Tbsp Chicken broth 300 mL or 1 ¼ cups Cilantro, chopped 30 mL or 2 Tbsp Gingerroot, fresh, grated 900 g or 6 cups Red or yellow bell peppers, cut into strips 450 g or 3 cups Crushed pineapple, canned, drained 375 mL or 1 ½ cups Peanuts, chopped 12 Flour tortillas, 10 – 12 inches, warmed 2 kg or 4 ½ lbs Deli turkey, sliced 690 g or 1 ½ lbs Baby spinach leaves To prepare Thai Peanut Sauce, combine peanut butter, FRANK’S® REDHOT® Buffalo Sandwich Sauce, teriyaki sauce, chicken broth, ½ cup (125 mL) cilantro, and gingerroot in a blender or food processor. Process until sauce is very smooth.

To prepare pineapple filling, combine red or yellow peppers, pineapple, peanuts, and ¾ cup (175 mL) cilantro until well blended; set aside.

To prepare each wrap: spread ¼ cup (50 mL) Thai Peanut Sauce on flour tortilla within 1-inch from edge. Layer with 6 oz. (170 g) of turkey, 2 oz. (55 g) of spinach and 2/3 cup (150 mL) of pineapple filling. Roll up, jellyroll fashion; secure with toothpicks. Cut in half to serve. Serve with additional prepared Thai Peanut Sauce, if desired.