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Hoisin-Cranberry-Turkey Wraps

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  • 20 min prep time
  • 30 min total time
  • 14 ingredients
  • 6 servings
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Dinner ready in 30 minutes! Hoisin sauce and cranberry juice enhance the flavor of these wraps that are filled with turkey and vegetables.

Ingredients

1
tablespoon vegetable oil
1
tablespoon grated gingerroot or 1 teaspoon ground ginger
2
cloves garlic, finely chopped
1/2
cup thinly sliced fresh shiitake or regular white mushrooms
1/2
cup thinly sliced snow (Chinese) pea pods
4
medium green onions, thinly sliced (1/4 cup)
1/4
teaspoon crushed red pepper, if desired
1 1/2
cups cubed cooked turkey
1/2
cup shredded carrot (about 1 small)
1/3
cup hoisin sauce
3
tablespoons frozen (thawed) cranberry juice concentrate
1
teaspoon soy sauce
1
can (15 ounces) cooked wild rice, drained
6
whole wheat flour tortillas (8 to 10 inches in diameter)

Steps

  • 1 Heat oil in 12-inch skillet over medium-high heat. Cook gingerroot and garlic in oil about 3 minutes, stirring frequently, until gingerroot is softened and garlic is golden.
  • 2 Stir in mushrooms, pea pods, onions and red pepper. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except tortillas. Cook, stirring frequently, until heated through.
  • 3 Divide turkey mixture among tortillas. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling.
  • 1 Heat oil in 12-inch skillet over medium-high heat. Cook gingerroot and garlic in oil about 3 minutes, stirring frequently, until gingerroot is softened and garlic is golden.
  • 2 Stir in mushrooms, pea pods, onions and red pepper. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except tortillas. Cook, stirring frequently, until heated through.
  • 3 Divide turkey mixture among tortillas. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling.

Expert Tips

Delight your guests and family by packaging these yummy sandwiches with ribbons of green onion. To make ribbons, heat 10-inch lengths of green onion tops in 1/4 inch water in a large skillet over medium heat for 1 to 2 minutes or until tender and bright green; drain. Run cold water over onions; dry on paper towels. Tie onions around wraps. For a finishing touch, serve wraps with Pear-Cranberry Chutney or a purchased chutney found in the condiment section of your supermarket. Feeling exotic? A hollowed-out passionfruit half makes a great holder for the chutney.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
65
% Daily Value
Total Fat
7g
7%
Saturated Fat
1g
1%
Cholesterol
30mg
30%
Sodium
470mg
470%
Total Carbohydrate
42g
42%
Dietary Fiber
5g
5%
Protein
17g
17%
% Daily Value*:
Iron
14%
14%
Exchanges:
3 Fruit; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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