Jamaican Jerk Turkey Wraps
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Jamaican Jerk Turkey Wraps
YIELD Makes 4 servings
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INGREDIENTS
| 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:
- Prepare grill for direct grilling. Rub jerk seasoning on both sides of turkey.
- 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.
- 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.
This recipe appears in:
Island
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 |
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