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Peanut Butter Turkey Rolls with Rice Vinegar Dipping Sauce

  • 1 cup smooth peanut butter
  • 1/2 cup plus 1 tablespoon mango
  • chutney, divided
  • 1/4 cup plus 1 tablespoon rice wine vinegar, divided
  • 4 flour tortillas, burrito size
  • 1/2 lb deli sliced turkey breast
  • 1 cup bagged mixed baby greens
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped peanuts (garnish)


In a bowl combine peanut butter, 1/2 cup chutney and 1 tablespoon vinegar. Spread each tortilla on one side with peanut butter blend. Lay turkey across 1/2 of each tortilla, followed by a layer of baby greens. Roll up each tortilla tightly and refrigerate for 20 minutes, meanwhile prepare the dipping sauce by combining 1 tablespoon chutney, 1/4 cup vinegar, soy sauce, sesame oil and lime juice.

Slice tortilla rolls into sushi roll size bites and serve with a bowl of dipping sauce.

Yield: Serves 6

Recipe by:
Devon Delaney
Princeton, NJ

Recipe Courtesy of the Plains Peanut Festival Recipe Contest

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