Moo Shu Turkey

• 8  (low-fat) flour tortillas, 6 inch
• 3 tablespoon(s) hoisin sauce
• 2 tablespoon(s) soy sauce
• .75 teaspoon(s) Asian sesame oil
• 1 bunch(es) green onions
• 3 teaspoon(s) olive oil
• 8 ounce(s) (sliced ) mushrooms
• 1 package(s) (16-oz.) shredded cabbage mix, for coleslaw
• .5 medium red bell pepper, thinly sliced
• 1 clove(s) garlic, minced
• 2 teaspoon(s) (grated, peeled) fresh ginger
• 12 ounce(s) leftover turkey, pulled into shreds, 2 cups

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Directions

1. Warm tortillas as label directs.
2. Meanwhile, in small bowl, mix hoisin sauce, soy sauce and sesame oil until smooth; set aside. Thinly slice 3 green onions, reserve remaining green onions for garnish.
3. In nonstick 12-inch skillet, heat 1 tsp. olive oil over medium-high heat. Add mushrooms and cook until all liquid evaporates and mushrooms are browned, about 8 minutes; remove mushrooms to bowl.
4. In same skillet, in remaining 2 tsp. olive oil, cook cabbage mix, red pepper and sliced green onions 3 minutes, stirring constantly. Add garlic and ginger, and cook 1 minute, stirring constantly. Stir in shredded turkey, hoisin-sauce mixture and mushrooms; heat through.
5. To serve, spoon turkey mixture onto warm tortillas and roll up. Garnish with reserved green onions.

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