Today's morsel. . . Since we're seeing warmer temperatures in St. Louis, it's time for a healthier meals and maybe a little more outdoor activity.
I found this recipe in the other day in my collection and thought that it would be a great recipe to try this weekend. I will probably substitute chicken or beef for my husband. He's not a big turkey fan.
I think it is time for healthier eating.
Asian Turkey Wraps
Ingredients
- 8 8-inch flour tortillas
- cooking oil or spray
- 8 oz. turkey
- 1 Tbs. minced ginger
- 1 1/2 C. shredded carrots (3 medium carrots)
- 2 C. shredded cabbage
- 1/2 lb. sliced baby bella or white mushrooms
- 4 green onions, trimmed and finely sliced
- 1 Tbs. reduced sodium soy sauce
- 1 Tbs. hoisin sauce
- 2-3 Tbs. bottled plum sauce
Directions
Wrap tortillas tightly in foil and place in a 350-degree oven to warm and soften. Meanwhile, spray a large non-stick skillet with oil and cook the turkey and ginger over medium-high heat, stirring to crumble the meat, until it is no longer pink, about 3 minutes. Stir in the carrot, cabbage and mushrooms. Cook, stirring occasionally, until the vegetables have softened and the mushroom liquid has evaporated, about 5 minutes. Stir in the onion, soy sauce and hoisin sauce, mixing well. Remove from heat. Place the warm tortillas on a work surface; brush with plum sauce. Divide the turkey mixture among them. Fold in 2 sides on each and roll up burrito style.
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