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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Based on the previous review, I marinated the cucumber and carrot shavings in some seasoned rice wine vinegar with a drizzle of sesame oil. We used up some Thanksgiving turkey in place of the cutlets and used a bit more hoisin sauce. Very tasty and super easy. Would make again and could easily use chicken in place of turkey.
Expecting bigger flavor from that sweet n' spicy that was mentioned above in the recipe description. The cucumber/carrot mix needed some jazzin up; perhaps some rice vinegar. It's ok for a quick hearty, protein packed lunch, but I wouldn't go searching this recipe for dinner again.
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