After tasting these wraps at a neighborhood party, I had to get the recipe! The grilled turkey tenderloin and light jalapeno dressing make them oh-so-good.
—MARY ANN DELL PHOENIXVILLE, PA
PREP: 20 MIN. • GRILL: 20 MIN. • MAKES: 4 SERVINGS
2 cups broccoli coleslaw mix
1 medium tomato, seeded and chopped
3 tablespoons reduced-fat coleslaw dressing
1 jalapeno pepper, seeded and chopped
1 tablespoon prepared mustard
1 1/2 teaspoons Caribbean jerk seasoning
2 turkey breast tenderloins (8 ounces each)
4 fat-free flour tortillas (8 inches)
1. In a large bowl, toss the coleslaw mix, tomato, coleslaw dressing, chopped jalapeno and prepared mustard; set aside.
2. Rub seasoning over turkey tenderloins. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill turkey, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Let stand 5 minutes.
3. Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Thinly slice turkey; place down the center of tortillas. Top with coleslaw mixture and roll up.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 295 cal., 4 g fat (1 g sat. fat), 59 mg chol., 658 mg sodium, 34 g carb., 3 g fiber, 31 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.