Leftover Turkey and Cabbage Wrap

Place 1 large flour tortilla on a clean work surface. If you prefer a warm lunch, microwave the tortilla for 10 to 15 seconds to make it pliable.

In a small microwave-safe bowl, combine 225 g leftover cooked garlic-ginger ground turkey, 100 g leftover cooked green cabbage, and 100 g leftover cooked jasmine rice. Microwave on high for 45 to 60 seconds just to take the chill off.

Spread 1 tbsp hot sauce evenly down the center of the warmed flour tortilla.

Spoon the warmed turkey, cabbage, and rice mixture over the hot sauce in a neat line down the center, leaving a 3-cm border at the top and bottom.

Fold the bottom and top borders of the tortilla inward over the filling, then roll the tortilla tightly from one side to the other to enclose the filling completely.

Wrap the assembled wrap tightly in parchment paper first, then wrap it in aluminum foil to prevent the tortilla from getting soggy while keeping it structurally intact during travel.