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Jamaican Jerk Turkey Wraps
Yield: Makes 4 servings
Ingredients:
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 1-1/2
teaspoons Caribbean jerk seasoning
12
ounces turkey breast tenderloin
4
cups broccoli slaw
1
large tomato, seeded and chopped (about 1-1/3 cups)
1/3
cup reduced-fat coleslaw dressing
2
jalapeño peppers,* finely chopped
2
tablespoons prepared mustard (optional)
8
(7-inch) fat-free flour tortillas, warmed
Preparation:
1.
Prepare grill for direct grilling. Rub jerk seasoning on both sides of turkey.
2.
Grill turkey over medium coals 15 to 20 minutes or until turkey is no longer pink in center and juices run clear, turning once. Thinly slice turkey.
3.
Place broccoli slaw, tomato, dressing, jalapeño peppers and mustard, if desired, in large bowl; toss gently to mix. Place sliced turkey on tortillas; spoon broccoli slaw mixture on top. Wrap to enclose. Serve immediately.
Nutritional Information:
| Serving Size: 2 wraps | |
| Fiber | 6 g |
| Carbohydrate | 61 g |
| Cholesterol | 39 mg |
| Saturated Fat | 1 g |
| Total Fat | 9 g |
| Calories from Fat | 18 % |
| Calories | 432 |
| Protein | 31 g |
| Sodium | 1,121 mg |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 3 |
| Starch | 3 |
| Fat | 1/2 |
This recipe appears in:
Island
