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.
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
How to Make It
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.
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.
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.
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