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.

Carol Prager
Recipe by Cooking Light May 2015

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Jason Varney; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

250 calories; fat 2.4g; saturated fat 0.2g; mono fat 0.4g; poly fat 0.5g; protein 32g; carbohydrates 24g; fiber 2g; cholesterol 45mg; iron 2mg; sodium 600mg; calcium 65mg.