- 2/3 cup mayonnaise, light or regular
- 1/4 cup NAKANO® Seasoned Rice Vinegar – Red Pepper or Roasted Garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 6 (8 inch) flour tortillas, warmed
- 6 lettuce leaves, curly or red leaf
- 1/2 pound deli sliced turkey, plain or smoked
- 1 1/4 cups julienned jicama
- 3/4 cup julienned carrot
- 1 1/2 cups shredded Monterey Jack cheese
- Alfalfa sprouts, chopped green onions or cilantro (optional)
- In a small bowl, combine mayonnaise, rice vinegar, cumin and salt; mix well. Spread one tablespoon dressing over each tortilla; top with a lettuce leaf. Divide turkey, jicama, carrots, cheese and sprouts evenly among tortillas. Drizzle additional dressing over ingredients on each tortilla. Fold bottom of tortilla over filling; roll up burrito style.