Ingredients
1
tablespoon vegetable oil
1
tablespoon grated gingerroot or 1 teaspoon ground ginger
2
cloves garlic, finely chopped
1/2
cup thinly sliced fresh shiitake or regular white mushrooms
1/2
cup thinly sliced snow (Chinese) pea pods
4
medium green onions, thinly sliced (1/4 cup)
1/4
teaspoon crushed red pepper, if desired
1 1/2
cups cubed cooked turkey
1/2
cup shredded carrot (about 1 small)
1/3
cup hoisin sauce
3
tablespoons frozen (thawed) cranberry juice concentrate
1
teaspoon soy sauce
1
can (15 ounces) cooked wild rice, drained
6
whole wheat flour tortillas (8 to 10 inches in diameter)
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook gingerroot and garlic in oil about 3 minutes, stirring frequently, until gingerroot is softened and garlic is golden.
Stir in mushrooms, pea pods, onions and red pepper. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except tortillas. Cook, stirring frequently, until heated through.
Divide turkey mixture among tortillas. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling.
