1 Hour 15 Minutes
tablespoons soy sauce
tablespoons lemon juice
tablespoons vegetable oil
teaspoon ground ginger
teaspoon white vinegar
teaspoon dark brown sugar
teaspoon Asian sesame oil
teaspoon black pepper
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
ounce coleslaw mix
tablespoons diced red onion
bunch green onions, trimmed and thinly sliced
(6-inch) whole wheat flour tortillas
For dressing, in medium bowl combine soy sauce, lemon juice, vegetable oil, ginger, white vinegar, dark brown sugar, Asian sesame oil, salt and pepper. Set aside.
Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F. approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing. Shred and set aside.
In large bowl, toss coleslaw, onion and green onions.
Pour dressing over vegetables and add shredded turkey tenderloin.
Spoon mixture in midlle of tortilla.
Fold over and place in Panini press until tortilla is golden brown.
Pour Asian sesame dressing into bowl for dipping, if desired.