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
Preparation
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!
