Peking Turkey Wraps

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Peking Turkey Wraps Recipe

Photo: Jason Varney; Styling: Lindsey Lower

Salty-sweet and full of fresh crunch, these wraps are a tasty way to pack in a serving of vegetables that the kids are sure to love.

Serves 4 (serving size: 1 wrap)


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1 large carrot, peeled
1/2 (12-inch) English cucumber
1/2 teaspoon kosher salt, divided
1/4 teaspoon sugar
4 (4-ounce) turkey cutlets
3/4 teaspoon dark sesame oil
1/4 teaspoon freshly ground black pepper
4 (8-inch) whole-wheat flour tortillas
2 green onions, halved lengthwise and cut into 2-inch pieces
4 teaspoons hoisin sauce


1. Shave carrot and cucumber into ribbons using a vegetable peeler; discard seeds and cores. Place carrot, cucumber, 1/4 teaspoon salt, and sugar in a medium bowl; toss to combine.

2. Heat a large grill pan over medium-high heat. Rub both sides of turkey with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place turkey in pan; grill 3 to 4 minutes on each side. Let stand 5 minutes. Thinly slice cutlets.

3. Wrap tortillas in damp paper towels; microwave at HIGH 1 minute. Divide turkey, carrot mixture, and green onions evenly among tortillas. Drizzle evenly with hoisin sauce; roll up.

Created date

March 2015

Nutritional Information

Calories 250
Fat 2.4 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 32 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 45 mg
Iron 2 mg
Sodium 600 mg
Calcium 65 mg