Asian Turkey Salad Wraps - 26g Carbs, 2g Sugar

From: The Diabetes Menu Cookbook: Delicious Special-Occasion Recipes
for Family and Friends by Barbara Scott Goodman and Kalia Doner

"Turkey should be cooked often, not just for holidays, because leftovers
are versatile and luscious," writes Kalia Doner, coauthor of The Diabetes
Menu Cookbook. "Here's a lightened-up twist on a turkey
sandwich--shredded
turkey and Savoy cabbage with fresh herbs and Asian vinaigrette spooned
into a wrap."
Serves: 6

2 cups shredded turkey
2 cups shredded Savoy cabbage (You may use Chinese, green or red cabbage..)
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh mint leaves
2 scallions, trimmed and finely minced
1 Tbsp Dijon mustard
1 Tbsp rice vinegar
2 Tbsp low sodium soy sauce
1 tsp sesame oil
Pinch of sugar
1/4 cup corn or canola oil
6 flour tortillas or wraps, 8 inches in diameter

1. Mix the turkey, cabbage, cilantro, mint and scallions together
in a large bowl.

2. In a small bowl, whisk together the mustard, vinegar, soy sauce,
sesame oil and sugar. Slowly add the corn or canola oil, whisking
constantly until well-combined.

3. Pour the vinaigrette over the turkey mixture and toss well to
combine.

4. Spoon the turkey salad down the center of the wrap. Fold the
sides toward the center of the wrap. Fold the bottom toward the
center and roll toward the top. Cut the wrap on the diagonal and
serve.

** This recipe comes up high in the percentage of calories from
fat due to the oil in the vinaigrette, but it's a relatively
healthy option for lunch or dinner.

Serves: 6
Nutrition per Serving:
197 Calories, 17g Total fat, 2g Saturated fat, 71mg Cholesterol,
467mg Sodium, 26g Carbs, 2g Sugar, 35g Protein

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