© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp Caribbean jerk seasoning
1 lb TURKEY BREAST TENDERLOIN
4 c fresh broccoli, chopped fine
2 c fresh carrots, peeled and julienned
2 c red cabbage, sliced very thin and cut in strips
2 Large fresh tomatoes, seeded and chopped
2/3 c cole slaw dressing
4 Medium jalapeno peppers, finely chopped
1/4 c prepared mustard
16 (6-inch) flour tortillas
Prepare grill for direct grilling.
Rub jerk seasoning on both sides of turkey.
Grill turkey tenderloin over medium heat for 15 to 20 minutes or until turkey reaches an internal temperature of 170 degrees F. Allow turkey to cool for 5 minutes and slice, thinly, on the diagonal.
In a large bowl, toss together broccoli, carrots, red cabbage, tomato, dressing, jalapenos and mustard. Cover and hold for service.
Arrange sliced turkey on tortillas. Spoon slaw mixture on top.
Wrap to enclose. Serve 2 wraps per portion.