Thai Roll-Ups
from Saving Dinner by Leanne Ely
Serves 6
1 lime, juiced
3 Tbl. soy sauce, low sodium (I used Braggs liquid aminos)
3 Tbl. natural creamy peanut butter
1 Tbl. splenda
2 tsp. fresh ginger, grated
2 cloves garlic, minced
1 lb. cooked turkey breast, cut into strips (I used the turkey breast "fillets" from the meat department - baked in the oven with a little salt and pepper until done)
6 whole wheat tortillas
6 Tbl. neufchatel cheese (1/3 less fat cream cheese)
3 Tbl. cilantro, chopped
3 Tbl. green onions, minced
1/2 cup chopped cabbage (I used red)
In a medium bowl combine the first 6 ingredients. Add turkey and mix into the sauce well. Refrigerate for about an hour for the best flavor. If you can't wait, that's okay. Proceed to the next step.
On each whole wheat tortilla, evenly spread 1 T. of the neufchatel cheese. Drain turkey of marinade if necessary (mine was pretty thick) and line up along the middle of tortilla. Dress with cilantro, green onions and cabbage. Roll up burrito style and serve.
Nutrition Information per serving
380 calories; 11 g. fat(26.7% of calories from fat); 23g protein; 46g carbohydrate; 3g dietary fiber; 43mg cholesterol; 737mg sodium
