Nutritional Information
| Calories | 310 | Fat | 7g |
| Protein | 25g | Cholesterol | 35mg |
| Carbohydrates | 36g | Sodium | 560mg |
| Fiber | 2g | Saturated Fat | 3g |
| Sugars | 4g |
Ingredients
½ cup flour
salt and freshly ground pepper, if desired
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into ¼-inch thick slices
¾ cup egg substitute or 3 eggs
¼ cup honey mustard, divided
1 cup panko breadcrumbs
1 cup finely grated fresh Parmesan cheese
8 flour tortillas
8 lettuce leaves
honey mustard for dipping, if desired
Directions
Heat oven to 400°F. Put wire rack on baking tray and mist with cooking spray. Combine flour, salt and pepper, if desired, in shallow dish. Toss turkey in flour mixture. Shake to remove excess.
Whisk eggs and 1 tablespoon mustard in shallow dish. Combine breadcrumbs and Parmesan cheese in shallow dish. Coat turkey in egg. Press turkey into breadcrumb mixture. Arrange nuggets in single layer on prepared rack. Coat with cooking spray. Bake 10 to 15 minutes or until golden brown. Always cook to well-done, 165°F as measured by a meat thermometer.
Spread tortilla with remaining mustard. Arrange nuggets down center of each tortilla. Add lettuce leaves. Roll-up to enclose filling. Serve with honey mustard for dipping, if desired.
Always cook to an internal temperature of 165°F.
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