Crunchy Thai Turkey Wrap - Butterball Foodservice

Crunchy Thai Turkey Wrap

SERVING SIZE 1 wrap with 1 ½ oz. sauce

Crunchy Thai Turkey Wrap

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Sliced Turkey Breast

50 Portions 10 lbs. 7 ½ oz.

100 Portions 20 lbs. 15 oz.

Coconut milk, canned, lite

50 Portions 2 cups

100 Portions 1 qt.

Soy sauce, low sodium

50 Portions 1 cup

100 Portions 2 cups

Lime juice, bottled

50 Portions ¼ cup

100 Portions ½ cup

Brown sugar, packed

50 Portions ¼ cup

100 Portions ½ cup

Rice vinegar

50 Portions ¼ cup

100 Portions ½ cup

Granulated garlic

50 Portions 1 tbsp. 1 ½ tsp.

100 Portions 3 tbsp.

Ginger, dry, ground

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 tsp.

Hot chili sauce (such as sriracha)

50 Portions 2 tbsp.

100 Portions ¼ cup

Water

50 Portions 1 ½ cups

100 Portions 3 cups

Sunflower seed butter, creamy

50 Portions 1 qt. 3 tbsp.

100 Portions 2 qts. ¼ cup 2 tbsp.

Tortillas, whole grain rich 8” (at least 1.5 oz eq. grain each) (USDA or Commercial)

50 Portions 50 ea.

100 Portions 100 ea.

Carrots, fresh, shredded

50 Portions 1 qt. 2 ¼ cups

100 Portions 3 qts. ½ cup

Red bell peppers, fresh, strips

50 Portions 1 qt. 2 ¼ cups

100 Portions 3 qts. ½ cup

Green cabbage, fresh, shredded

50 Portions 1 qt. 2 ¼ cups

100 Portions 3 qts. ½ cup

Red cabbage, fresh, shredded

50 Portions 1 qt. 2 ¼ cups

100 Portions 3 qts. ½ cup

Directions SHOW MORE

1. Two days before preparing sandwiches, thaw turkey in the refrigerator overnight.

2. After turkey is thawed, remove from packaging and place in 2” full perforated steam table pans lined with a 4” full regular steam table pan to catch the juices. Cover and allow to drain overnight in the refrigerator. Drain turkey well and discard juices.

3. To prepare the sauce, in a medium pot on medium-high heat, bring coconut milk, soy sauce, lime juice, rice vinegar, granulated garlic, ginger and hot chili sauce to a mild boil. Reduce heat to low and stir in sunflower seed butter until melted in the sauce and sauce begins to become creamy. Remove from heat. Can be served warm or cold.

4. In a large bowl, toss carrots, bell peppers, green cabbage and red cabbage. Place 3.35 oz. (6 slices) of turkey in the middle of each tortilla and top with ½ cup of vegetables. Roll the tortilla up and cut wrap in half.

5. Serve 2 halves with 1.5 oz. of sauce (#24 scoop). To serve sauce on the side, place in a 2 oz. soufflé cup using a #24 scoop.

CCP: Hold thawed poultry at 40° F degrees or lower. Cooked poultry to be held at 140° F or higher. Hold sauce, if served warm, at 140° F or higher, and if served cold, hold at 40° F degrees or lower.

Nutrients per Serving SHOW MORE

Calories 380 kcal

Saturated Fat 3 g

Sodium 991 mg

Sugars 7 g

Total Fat 17 g

Trans Fat 0 g

Cholesterol 50 mg

Carbohydrate 33 g

Total Dietary Fiber 6 g

Protein 28 g

Vitamin A 3065 IU

Calcium 44 mg

Vitamin C 30 mg

Iron 2 mg

Component

Meat/Meat ALT 2.5 oz. eq.

Grain 1.5 oz. eq.

Fruit

Vegetable ½ cup

Milk

Serve with confidence.®

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