Peking Turkey Wraps

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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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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Nutrition & Diet Analysis (per serving)

318 kcal 16% DV
Protein Fat Carbs

Macronutrients

Protein 8.7g 17% DV
Total Fat 4g 5% DV
Carbs 69.1g 25% DV
Fiber 15.7g 56% DV
Sugar 17.6g 35% DV

Electrolytes

Sodium 10293.2mg 100% DV
Potassium 1196.5mg 25% DV
Cholesterol 0.8mg

Vitamins & Minerals

Vitamin A 876mcg 97% DV
Vitamin C 18.3mg 20% DV
Calcium 215mg 17% DV
Iron 5.1mg 29% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

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