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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My eye-catching wraps blend grilled turkey with hoisin sauce, gingerroot, sesame oil and other ingredients from the eastern rim of the Pacific. Everyone always asks for more. -Josephine Piro of Easton, Pennsylvania Ingredients:
1/4 cup hoisin sauce |
2 tablespoons orange juice |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon honey |
2 teaspoons grated fresh gingerroot |
1 garlic clove, minced |
4 turkey breast tenderloins (4 ounces each) |
3 cups shredded lettuce |
3/4 cup shredded carrots |
3/4 cup chopped green onions |
1 tablespoon rice vinegar |
1 tablespoon sesame oil |
2 tablespoons sesame seeds, toasted |
6 flour tortillas (8 inches), warmed |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add turkey. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill turkey, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
3. In a large bowl, combine the lettuce, carrots and onions. In a small bowl, whisk vinegar and sesame oil; stir in sesame seeds. Drizzle over lettuce mixture and toss to coat.
4. Cut turkey into 1/2-in. strips; place down the center of each tortilla. Top with lettuce mixture and roll up; secure with toothpicks. Yield: 6 servings.
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