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
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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
