1. Thaw turkey one day ahead under refrigeration if frozen.
2. Preheat oven and braising pan to 375°F.
3. Warm tortillas in hot holding cabinet IO minutes prior to assembly.
4. Add I tsp of vegetable oil to a preheated braising pan. Cook diced peppers and onions over medium heat until soft and slightly caramelized, about 5-6 minutes. Set aside until assembly.
5. Place the turkey in 4" hotel pans, cover, and warm in oven for 5-7 minutes. Critical Control Point: Hold hot at 135°F or above until service.
6. Prepare scrambled eggs according to the manufacturer's instructions. Critical Control Point: Hold hot at 135°F or above until service.
7. Assemble the wrap: Lay tortilla flat. In the center, layer I oz scrambled eggs, 2 oz sauteed peppers and onions, and one slice of turkey.
8. Drizzle I oz (2 Tbsp) of Kikkoman Sweet & Sour Sauce over the filling.
9. Fold in the sides and roll into a tight wrap. If holding for service, wrap in foil or deli paper.
10. Transfer to steam table pan or warming unit. Critical Control Point: Hold hot at 135°F or above until service.
11. Serve 1 wrap.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.

Record time and internal temperature of product when received on daily log.