Name: Asian Turkey Wraps Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 8 pieces 8-inch flour tortillas; 8 oz turkey; 1 tbsp minced ginger; 1 1/2 cup shredded carrots; 3 cups shredded cabbage; 1/2 lb sliced white mushrooms; 4 trimmed and finely sliced green onions; 1 tbsp reduced sodium soy sauce; 1 tbsp hoisin sauce; 2 tbsp bottled plum sauce

These Asian turkey wraps will give your dinner a new flavor and make a great meal!

How To Make Asian Turkey Wraps

8 pieces 8-inch flour tortillas
8 oz turkey
1 tbsp ginger (minced )
1 1/2 cup carrots (shredded )
3 cups cabbage (shredded)
1/2 lb white mushrooms (sliced )
4 green onions (trimmed and finely sliced)
1 tbsp reduced sodium soy sauce
1 tbsp hoisin sauce
2 tbsp bottled plum sauce

Tightly wrap the tortillas in foil and place them in a 350-degree Fahrenheit oven to warm and soften.
Meanwhile, spray a large non-stick skillet with oil and cook the turkey and ginger over medium-high heat, making sure to stir the meat for about 3 minutes until it is no longer pink.
Add in the carrots, cabbage, and mushrooms. Stir occasionally for 5 minutes until the vegetables have softened and the mushroom liquid has evaporated.
Stir in the sodium soy sauce and hoisin sauce and mix well. Afterward, remove the skillet from heat.
Place the warm tortillas on a work surface and brush them with plum sauce. Pour the turkey mixture over them.
Once the tortillas have warmed, fold in both of their sides and roll them up burrito style. Serve and enjoy your Asian turkey wraps!

How To Make Asian Turkey Wraps

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Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Serves:

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Ingredients

8 pieces 8-inch flour tortillas
8 oz turkey
1 tbsp ginger, minced
1 1/2 cup carrots, shredded
3 cups cabbage, shredded
1/2 lb white mushrooms, sliced
4 green onions, trimmed and finely sliced
1 tbsp reduced sodium soy sauce
1 tbsp hoisin sauce
2 tbsp bottled plum sauce

Instructions

Tightly wrap the tortillas in foil and place them in a 350-degree Fahrenheit oven to warm and soften.
Meanwhile, spray a large non-stick skillet with oil and cook the turkey and ginger over medium-high heat, making sure to stir the meat for about 3 minutes until it is no longer pink.
Add in the carrots, cabbage, and mushrooms. Stir occasionally for 5 minutes until the vegetables have softened and the mushroom liquid has evaporated.
Stir in the sodium soy sauce and hoisin sauce and mix well. Afterward, remove the skillet from heat.
Place the warm tortillas on a work surface and brush them with plum sauce. Pour the turkey mixture over them.
Once the tortillas have warmed, fold in both of their sides and roll them up burrito style. Serve and enjoy your Asian turkey wraps!