K-12
Lunch
Turkey Enchilada with Tropical Salsa
Asian Street Turkey Unwrap
1
each
Serving Size
This recipe was developed and approved by Chef Brenda
Loaded with vibrant flavors, the Asian Street Turkey Unwrap combines tender turkey, crisp veggies, fresh herbs and a tangy dressing for a delicious twist on lunchtime favorites.
Ingredients Show More
Ingredient
50 Portions
100 Portions
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
- Thaw Turkey: Thaw under refrigeration for 48 hours. Hold at 41° F or lower.
- 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.
- Prepare Romaine and Cucumbers: Chop romaine into small bite size pieces. Thin slice cucumbers. Hold at 41° F or lower.
- 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.
- 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.
- 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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