To Make Filling:
1 large onion, sliced thin
1 pound shittake mushroom caps
1 cup peeled carrots, diced into 1/2-inch pieces
1/2 cup mushroom soy (regular soy sauce may be used as substitute)
3 tablespoons vegetable oil
4 cloves garlic
2 teaspoons fresh ground black pepper
1/4 cup granulated sugar
6 turkey thighs
For Wraps:
6 large tortillas, spinach,
chili flavored, tomato or white
6 large pieces of romaine or other hearty lettuce
6 to 8 fresh basil or cilantro leaves or 2 teaspoons dried basil
or cilantro leaves
1 cup brown or basmati rice seasoned** with cumin and coriander
6 slices fresh Gouda
To make filling: Combine
onion, mushrooms, carrots, soy, vegetable oil, garlic, pepper
and sugar. Let stand for two hours in a tightly covered bowl.
Place the turkey in a deep, oven-proof roasting pan and cook
slowly, partially covered in a 300°F oven until the meat
easily pulls away from the bone, about two hours.* Remove the
turkey from the pan and shred the turkey on a plate.
To assemble wraps: Warm
the tortillas and lay each on a work surface. Place a piece of
lettuce on each tortilla. Distribute the pulled turkey and onion-mushroom
mix evenly. Add basil leaves and part of the rice mix to each
wrap. Finish with a slice of Gouda. Wrap the tortilla by folding
the sides in and over the mix and gently folding the back flap
up. Roll tightly.
Makes 6 wrap sandwiches.
*Time-saving tip: Chef
Foley says pre-cooked, turkey-leg meat may be used.
**Mashed potatoes or white beans are excellent replacements.
Recipe provided courtesy of the American Dairy
Association.
