Vietnamese Salad Flatbread Bowls

Vietnamese Salad Flatbread Bowls


  • 1/4 c. Honey Dijon mustard
  • 2 tbsp. Rice wine vinegar
  • 1/4 c. Mayonnaise
  • 1/8 tsp. Sesame oil
  • 1 tbsp. Shallots, minced
  • 2 c. COBBLESTREET MARKET® turkey breast #61836, #42340, #12216 or #43128, shredded
  • 3 pc. Flatbread
  • 2 c. Cooked whole-grain brown rice
  • 4 c. Shredded cabbage mixture
  • Small handful lemongrass, chopped
  • Lime wedges


  1. Cook raw turkey breast roast per package instructions; shred.
  2. In a small bowl, combine honey Dijon mustard, vinegar, mayo, shallots and sesame oil. Mix well and set aside.
  3. Preheat oven to 350° F. Gently spray small glass bowl.
  4. Cut each flatbread into 4 square pieces. Place flatbread pieces in bowl. Bake until golden brown.
  5. Remove flatbread from bowl (it will keep its bowl shape).
  6. In large bowl, combine shredded turkey, white rice, cabbage, lemongrass, and sauce mixture; mix well.
  7. Place equal amounts of the mixture in flatbread bowls and serve each with a lime wedge.

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