Moo Shu Turkey (or Tofu)

Here’s a great recipe for cabbage and leftover poultry! Feel free to use tofu instead of the cooked turkey or chicken for a vegetarian option.
Ingredients
8 low-fat tortillas (6-inch diameter)
3 Tablespoons hoisin sauce
¾ teaspoon sesame oil
1 teaspoon olive oil
8 ounces fresh mushrooms, sliced
½ medium red pepper, thinly sliced
2 cups cooked turkey (or chicken), shredded
Nonstick vegetable cooking spray
2 Tablespoons soy sauce
3-4 green onions, thinly sliced
1 small head cabbage sliced and shredded
1 garlic clove, crushed
2 teaspoons fresh ginger, peeled and grated
Procedure:
- Warm tortillas as label directs.
- Meanwhile, in a small bowl, mix hoisin sauce, soy sauce, and sesame oil until smooth. Set aside.
Thinly slice green onions, reserve half for garnish. - In a nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and cook until all liquid evaporates and mushrooms are browned, about 8 minutes. Remove the mushrooms to a bowl.
- Spray the same skillet with nonstick cooking spray. Then cook the cabbage, red pepper, and sliced onions for 3 minutes, stirring constantly. Add garlic and ginger; cook 1 minute longer, stirring constantly. Stir in shredded turkey, hoisin sauce mixture, and mushrooms. Heat through.
- To serve, spoon turkey mixture onto warm tortillas and roll up. Garnish with reserved green onions.
- Makes about 4 servings (two tortillas per serving)