• 8 8-inch flour tortillas
• cooking oil or spray
• 8 oz. turkey
• 1 Tbs. minced ginger
• 1 1/2 C. shredded carrots (3 medium carrots)
• 2 C. shredded cabbage
• 1/2 lb. sliced baby bella or white mushrooms
• 4 green onions, trimmed and finely sliced
• 1 Tbs. reduced sodium soy sauce
• 1 Tbs. hoisin sauce
• 2-3 Tbs. bottled plum sauce

Wrap tortillas tightly in foil and place in a 350-degree oven to warm and soften. Meanwhile, spray a large non-stick skillet with oil and cook the turkey and ginger over medium-high heat, stirring to crumble the meat, until it is no longer pink, about 3 minutes. Stir in the carrot, cabbage and mushrooms. Cook, stirring occasionally, until the vegetables have softened and the mushroom liquid has evaporated, about 5 minutes. Stir in the onion soy sauce and hoisin sauce, mixing well. Remove from heat. Place the warm tortillas on a work surface; brush with plum sauce. Divide the turkey mixture among them. Fold in 2 sides on each and roll up burrito style.