Instructions: Combine 3 tablespoons soy sauce, lime juice and jalapeno in bowl. Stir in turkey and marinate 30 minutes. Heat 1 teaspoon oil in nonstick skillet over high heat. Add garlic and ginger; cook 30 seconds. Stir in carrots and 2 tablespoons water; cook, covered, 1 minute. Stir in cabbage, zucchini, mushrooms, remaining 1 tablespoon soy sauce and the salt. Cook, covered, until vegetables are just tender, 2 minutes. Transfer to plate. Heat remaining 1 teaspoon oil in same skillet. Add turkey and cook, stirring, until turkey turns white and liquid is slightly reduced, 2 minutes. Stir in bean sprouts and reserved vegetables; heat through. Spread each tortilla with 1 teaspoon hoisin sauce. Spoon about 3/4 cup filling along center; top with cilantro and green onions. Roll up and serve with additional hoisin sauce, if desired.

Makes 6 servings. LHJ ONLINE http://www.lhj.com Lots of vegetables and cooked strips of skinless turkey breast make this a great Asian-style low-fat supper. A little minced jalapeno adds some kick! Prep time: 35 minutes plus marinating

Cooking Time: 10 minutes Degree of
more Protein 55 g to 90 g

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