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 Prep: 20 min. Grill: 20 min.
2 cups broccoli coleslaw mix
1 medium tomato, seeded and chopped
3 tablespoons reduced-fat coleslaw dressing
1 jalapeno pepper, seeded and chopped
1 tablespoon prepared mustard
1-1/2 teaspoons Caribbean jerk seasoning
2 turkey breast tenderloins (8 ounces each)
4 fat-free flour tortillas (8 inches)
In a large bowl, toss the coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard; set aside. Rub the seasoning over turkey tenderloins.
Coat grill rack with cooking spray before starting the grill. Grill tenderloins, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Let stand for 5 minutes.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Thinly slice turkey; place down the center of tortillas. Top with coleslaw mixture and roll up. Yield: 4 servings. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts: 1 wrap equals 295 calories, 4 g fat (1 g saturated fat), 59 mg cholesterol, 658 mg sodium, 34 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fat.
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