Pulled Turkey Wrap with Gouda and Mushroom Soy
Time-Saving Tip: Chef Michael Foley says pre-cooked, turkey-leg meat may be used. A great use for holiday turkey leftovers, too.
1 large onion, sliced thin
1 pound shiitake 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
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
- For 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 (150°C) 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.
- For 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.
*Mashed potatoes or white beans are excellent replacements.
Recipe provided courtesy of the American Dairy Association.