INGREDIENTS conv. chart U.S. Metric

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.

COOKING INFO

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.

NUTRITIONAL INFORMATION (per serving)