Asian Street Turkey Unwrap

1 each

Serving Size

Chef Brenda

This recipe was developed and approved by Chef Brenda

Ingredients Show More

Ingredient

50 Portions

100 Portions

Butterball sliced turkey medallions

50 Portions 11 lb 4 oz

100 Portions 22 lb 8 oz

Whole grain 10” tortilla ( at least 2.25 oz eq grain - recommend Celia’s Tortillas @Alta Foods)

50 Portions 7 lb ½ oz

100 Portions 14 lb 1 oz

Romaine, fresh, whole

50 Portions 6 lb 8 oz

100 Portions 13 lb

Shredded carrots, fresh

50 Portions 2 lb 10 oz

100 Portions 5 lb 4 oz

Cucumbers, fresh

50 Portions 4 lb 1 oz

100 Portions 8 lb 2 oz

Dressing

Lemon juice, pasteurized, bottled

50 Portions 1 ¼ cups

100 Portions 2 ½ cups

Lime juice, pasteurized, bottled

50 Portions 1 ¼ cups

100 Portions 2 ½ cups

Orange juice, pasteurized, bottled

50 Portions 1 ½ cups

100 Portions 3 cups

Sesame oil

50 Portions ¾ cup

100 Portions 1 ½ cups

Rice wine vinegar

50 Portions 1 ½ cups

100 Portions 3 cups

Ginger, chopped, prepared, bottled

50 Portions ¼ cup

100 Portions ½ cup

Garlic, chopped, prepared with citric acid, bottled

50 Portions ¼ cup

100 Portions ½ cup

Red pepper flakes, dried

50 Portions 1 ½ tsp

100 Portions 1 Tbsp

Toppings

Cilantro, chopped, fresh, chopped

50 Portions 3 ⅛ oz

100 Portions 6 ¼ oz

Basil, fresh, chiffonade

50 Portions 3 ⅛ oz

100 Portions 6 ¼ oz

Green onions, chopped, fresh, sliced

50 Portions 12 ½ oz

100 Portions 1 lb 9 oz

Jalapenos, sliced

50 Portions 1 lb 3 oz

100 Portions 2 lb 6 oz

Optional: peanuts, chopped (not counted in crediting or nutrient analysis)

50 Portions 3 cups 2 tbsp

100 Portions 1 qt 2 ¼ cups

Directions Show More

  1. Thaw Turkey: Thaw under refrigeration for 48 hours. Hold at 41° F or lower.
  2. Prepare Dressing: In a large bowl, whisk together lemon juice, lime juice, orange juice, sesame oil, rice wine vinegar, ginger, garlic, and red pepper flakes. Tip: Make the day before and let flavors meld together before serving. Discard after 7 days of preparation. Hold at 41° F or lower.
  3. Prepare Romaine and Cucumbers: Chop romaine into small bite size pieces. Thin slice cucumbers. Hold at 41° F or lower.
  4. Build Unwarp: Place tortillas in a 3 lb boat, making a tortilla bowl. Fill tortilla with 1 cup, packed (8 fl oz spoodle) romaine. Top with ¼ cup (2 fl oz spoodle) shredded carrots, ¼ cup (2 fl oz spoodle) cucumbers, and 3.6 oz (6 fl oz spoodle) turkey medallions. Hold at 41° F or lower.
  5. Garnish: 1 Tbsp cilantro, 1 Tbsp basil, 2 Tbsp (#30 scoop) green onions, 1 Tbsp jalapenos, and Optional: 1 Tbsp peanuts. Hold at 41° F or lower.
  6. Serve: 1 unwrap with 2 Tbsp (#30 scoop) on the side in 3 fl oz souffle cup. Hold at 41° F or lower.

Nutrients per Serving Show More

Calories 375 kcal

Saturated Fat 3 g

Trans Fat 0 g

Total Fat 11 g

Cholesterol 46 mg

Calcium 130 mg

Total Dietary Fiber 5 g

Iron 4 mg

Sodium 771 mg

Sugars 4 g

Carbohydrate 46 g

Vitamin A 9,462 IU

Vitamin C 26 mg

Protein 25 g

Component

Meat/Meat Alt 2 oz. eq.

Grain 2.5 oz. eq.

Vegetable 1 cup(s)

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