Pulled Turkey Wrap with Gouda and Mushroom Soy Ingredients 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 Reny Picot 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 Instructions 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: 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.