| 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 |
| Serves | 4 |
| Yield | 4 servings |
| Prep Time | -- |
| Cook Time | -- |
| Total Time | -- |
| Oven Temp | -- |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
|
| Calories | 497 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 65mg |
| Sodium | 1,284mg |
| Total Carbohydrate | 63g |
| Dietary Fiber | 6g |
| Sugars | -- |
| Protein | 36g |
| Calcium | -- |