Teriyaki Turkey Wrap Recipe
A great use of leftovers, this Teriyaki Turkey Wrap is full of tender turkey, sweet pineapple, crunchy/salty/savory/fresh slaw, earthy brown rice, and a chewy whole wheat tortilla!
Servings: 4 people
Calories: 317kcal
Ingredients
Teriyaki Turkey
- 1 1/2 pound Jennie-O Turkey Breast Tenderloin
- 1/2 cup Teriyaki Sauce and Marinade*
Slaw Dressing
- 1 tablespoon sesame oil
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons honey
- 1/2 teaspoon hot chili sauce
- 1/4 - 1/2 teaspoon salt
Slaw
- 1 1/2 cups coleslaw shredded green/purple cabbage
- 1/4 cup almond slivers
- 1/4 cup Cilantro chopped
- 2 Green onions sliced - white part only
Wrap
- Whole wheat tortillas
- Brown rice
- Pineapple chunks
- Teriyaki Baste and Glaze
Instructions
Teriyaki Turkey
- Place tenderloin and marinade into a gallon sized ziplock baggie.
- Marinate in the fridge for 8 hours (I threw this together before the work day).
- Preheat oven to 350 degrees F.
- Place tenderloin on a 9 x 13 baking sheet.
- Cook for 1 hour.
- Remove from oven and let tenderloin rest for about 5 minutes before cubing into bite sized chunks.
Slaw
- Whisk together oil, vinegar, honey, hot chili sauce, and salt. Set aside.
- In a medium sized bowl, toss together coleslaw, almonds, cilantro, green onions, and dressing from above.
- Taste and re-season if necessary.
Wrap (serves one)
- Place one whole wheat wrap on a plate.
- On that, place 1/4 cup brown rice, 1/4 cup turkey chunks, 1/4 cup slaw, 3 pineapple chunks, and a drizzle of Teriyaki Baste and Glaze.
- Roll up like a burrito, slice in half, and serve!
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Video
Notes
Nutritional information is just for the turkey filling and slaw, does not include wrap, brown rice, etc.
Nutrition
Calories: 317kcal | Carbohydrates: 12g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1949mg | Potassium: 205mg | Fiber: 2g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 11.4mg | Calcium: 47mg | Iron: 1.2mg