6
large tortillas, spinach, chili flavored, tomato or white
6
large pieces of romaine or other hearty lettuce
6-8
fresh basil or cilantro leaves or 2 teaspoons dried basil or cilantro leaves
1
cup brown or basmati rice seasoned** with cumin and coriander
6
slices fresh Gouda
To make filling:
1
large onion, sliced thin
1
pound shittake mushroom caps
1
cup peeled carrots, diced into 1/2-inch pieces
1/2
cup mushroom soy (regular soy sauce may be used as substitute)
3
tablespoons vegetable oil
4
cloves garlic
2
teaspoons fresh ground black pepper
1/4
cup sugar
6
turkey thighs
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Warm the tortillas and lay each on a work surface. Place a piece of lettuce on each tortilla. Distribute the pulled turkey and onion-mushroom mix evenly. Add basil leaves and part of the rice mix to each wrap. Finish with a slice of Gouda. Wrap the tortilla by folding the sides in and over the mix and gently folding the back flap up. Roll tightly.
*Time-saving tip: Chef Foley says pre-cooked, turkey-leg meat may be used.
**Mashed potatoes or white beans are excellent replacements.
To make filling
Combine onion, mushrooms, carrots, soy, vegetable oil, garlic, pepper and sugar. Let stand for two hours in a tightly covered bowl. Place the turkey in a deep, oven-proof roasting pan and cook slowly, partially covered in a 300°F oven until the meat easily pulls away from the bone, about two hours.* Remove the turkey from the pan and shred the turkey on a plate.
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