These fun, easy-to-make Asian wraps are packed with crunchy veggies and lean ground turkey. This Moo Shu Turkey Wrap recipe features stir-fried shiitake mushrooms, garlic and ginger root for bold flavors.
(16-ounce) package JENNIE-O® Lean Ground Turkey
ounces shiitake mushrooms, stems discarded and caps sliced
teaspoons minced garlic
teaspoons minced gingerroot
red or yellow bell pepper, cut into short, thin strips
cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
cup hoisin sauce
cup plum sauce or sweet-and-sour sauce
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add mushrooms, garlic and gingerroot; stir-fry 2 minutes. Add bell pepper and cook 10 minutes, stirring occasionally. Add coleslaw mix and hoisin sauce; stir-fry 3 minutes.
Spread plum sauce evenly over each warm tortilla; top with turkey mixture. Fold bottom of tortilla up over filling and fold sides in and roll up.