• 1 lb. ground turkey breast
• 1 sweet onion, diced
• 1 TBS toasted sesame oil
• 1 TBS rice vinegar
• 1 TBS fresh garlic, minced
• 1 TBS ground ginger and 1 tsp. fresh ginger, minced
• 1/3 cup less sodium soy sauce
• 1 (16 oz.) bag of coleslaw mix
• 1/2 cup of carrots, shredded
• 2 green onions, thinly sliced
• Salt and pepper to taste
• 1 TBS and 1 tsp. Hoisin sauce
• 1 red pepper, julienne
• 1/2 tsp. crushed red pepper (optional to taste)
• 1 cup red cabbage, julienne

Heat a large skillet over medium-high heat. Add the ground meat and cook stirring until no longer pink. Drain and return meat to the skillet.

Add diced onion, sesame oil, and rice vinegar to the skillet. Cook for a few more minutes, until onion is tender.

Add garlic, ginger, soy sauce, crushed red pepper, hoisin sauce, coleslaw mix and carrots to the skillet. Cook for about 5-7 minutes, stirring often, until cabbage is wilted.

Optional: You can make a bowl out of egg roll wraps by placing one wrap criss cross over the other with a drop of water between which will act like glue to hold them together. Then, brush lightly with olive oil and place into an oven safe bowl gently pressing wraps up sides to form bowl. Bake at 350 degrees until crispy. When done, remove from bowl. You can now use this “bowl” to serve the recipe above.