Entrées
Seared Turkey Steak with Chef Vo
Baja Turkey Salad Wrap
1
wrap
Serving Size
Combine a wrap and a salad into one for a unique, great-tasting offering. Roasted corn and black bean salsa, salsa ranch dressing and a smoky jalapeño vinaigrette add a Southwestern-style twist. Serve with jicama slaw and a Mexican beer—cheers!
Ingredients
Baja Turkey Salad Wrap
1 ea.
Tortilla (10 inches)
2 tbsp.
Salsa Ranch Dressing
¾ cup(s)
Spring mix salad
½ cup(s)
Roasted Corn and Black Bean Salsa
4 whole
Fresh green and red peppers, julienned
¼ cup(s)
Fresh tomatoes, diced into 1/4-inch pieces
—
Roasted Red Jalapeño Vinaigrette, as needed
Directions
- 1. Fold the tortilla in half and then open one of the folds to form a closed cone. Spread the Salsa Ranch Dressing over the inside of the cone.
- 2. Fill the cone with the spring mix salad.
- 3. Portion the Roasted Corn and Black Bean Salsa over the spring mix salad.
- 4. Sprinkle the julienned peppers and diced tomatoes over the salsa.
- 5. Arrange the julienned turkey pieces over the peppers and tomatoes and drizzle with Roasted Red Jalapeño Vinaigrette.
- 6. Serve in a cone stand or on a plate. The wrap may be eaten with a fork or picked up and eaten.
Ingredients
Salsa Ranch Dressing
Yield: 1 quart
¾ cup(s)
Diced Roma tomatoes
¼ cup(s)
Fresh cilantro, chopped
3 whole
Jalapeños, small diced, seeds removed
1 clove(s)
Garlic, minced
1 tbsp.
Dark chili powder
1 tsp.
Black pepper
1 quart(s)
Ranch dressing
Directions
- 1. In a stainless steel bowl, combine the tomatoes, cilantro, jalapeños, garlic, chili powder and black pepper. Blend well.
- 2. Add the ranch dressing to the tomato mixture and blend well.
- 3. Refrigerate at least 2 hours before use.
Ingredients
Roasted Corn and Black Bean Salsa
5 ear(s)
Fresh corn
⅓ cup(s)
Olive oil
—
Salt and pepper, to taste
10 oz.
Grape tomatoes, washed and diced
1 can(s)
Black beans, drained
2 cup(s)
Green onions, ¼-inch cubes
4 clove(s)
Garlic, minced
2 ea.
Jalapeños, seeds removed, sliced thin
3 tbsp.
Fresh lime juice
¾ cup(s)
Fresh cilantro, chopped
1 tsp.
Hot sauce
1 tbsp.
Dark chili powder
1 tsp.
Ground cumin
Directions
- 1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.
- 2. Place into a 475℉ preheated oven for 15–20 minutes or until golden brown on all sides.
- 3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.
- 4. When the corn is cool, carefully remove the roasted kernels from the cob.
- 5. Combine the corn with all the remaining ingredients and blend well.
- 6. Chill the salsa in a sealed container for 1 hour before serving.
- 7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
Ingredients
Roasted Red Jalapeño Vinaigrette
2 oz.
Lime juice, fresh
4 oz.
Cider vinegar
1 tbsp.
Oregano leaves, dried
1 ½ tsp.
Smoked paprika
¼ tsp.
Sea salt
¼ tsp.
Black pepper
2 ea.
Roasted red jalapeño, peeled
3 tbsp.
Sun-dried tomatoes, diced
1 ¼ cup(s)
Olive oil
Directions
- 1. Measure the lime juice and cider vinegar into a stainless steel bowl.
- 2. Add the oregano, smoked paprika, salt, black pepper, jalapeños and sun-dried tomatoes. Blend well with a whisk.
- 3. Slowly pour the olive oil into the mixture while whisking.
- 4. Apply dressing as needed.
Recipe Twists
Swap and substitute to make it your own.
Ingredients
To Prepare The Roasted Corn And Black Bean Salsa:
1 lb.
Frozen corn niblets
2 tsp.
Oil
—
Salt and pepper, to taste
1 can(s)
Black beans, drained
½ cup(s)
Green onions, ¼-inch cubes
3 tbsp.
Fresh cilantro, chopped
½ cup(s)
Roasted Red Jalapeño Vinaigrette
Directions
- 1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.
- 2. Bake at 350°F in a convection oven for 30 minutes.
- 3. Once the corn has cooled, combine with the remaining ingredients and blend well.
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