1. Thaw turkey thigh roast under refrigeration 2 days in advance if frozen.
2. Preheat oven to 350°F.
3. Prepare the pickled slaw:
   1. In a mixing bowl, combine shredded cabbage, shredded carrots, rice vinegar, and sugar. Toss well and let sit for 1-2 hours. Keep refrigerated until use.
4. Remove turkey from packaging. Cut into 2" x 2" pieces and place in a hotel pan with broth from the bag. Cover tightly with foil.
5. Bake for 25-35 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
6. Remove from oven, shred turkey, and toss with Kikkoman Thai Style Chili Sauce.
7. Assemble the flatbread:
   1. Place whole grain flatbread on parchment-lined sheet pan.
   2. Place 3 oz. of teriyaki-glazed shredded turkey evenly over the flatbread.
   3. Top with .75 oz shredded cheese.
8. Bake at 375°F for 8---10 minutes or until cheese is melted and edges are crisp.
9. Remove from oven and top with ¼ cup prepared pickled slaw.
10. Serve immediately or hold components separately until assembly.
11. Serve 1 flatbread.

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.