1. Two days before preparing sandwiches, thaw turkey in the refrigerator overnight.
2. After turkey is thawed, remove from packaging and place in 2” full perforated steam table pans lined with a 4” full regular steam table pan to catch the juices. Cover and allow to drain overnight in the refrigerator. Drain turkey well and discard juices.
3. To prepare the sauce, in a medium pot on medium-high heat, bring coconut milk, soy sauce, lime juice, rice vinegar, granulated garlic, ginger and hot chili sauce to a mild boil. Reduce heat to low and stir in sunflower seed butter until melted in the sauce and sauce begins to become creamy. Remove from heat. Can be served warm or cold.
4. In a large bowl, toss carrots, bell peppers, green cabbage and red cabbage. Place 3.35 oz. (6 slices) of turkey in the middle of each tortilla and top with ½ cup of vegetables. Roll the tortilla up and cut wrap in half.
5. Serve 2 halves with 1.5 oz. of sauce (#24 scoop). To serve sauce on the side, place in a 2 oz. soufflé cup using a #24 scoop.

CCP: Hold thawed poultry at 40° F degrees or lower. Cooked poultry to be held at 140° F or higher. Hold sauce, if served warm, at 140° F or higher, and if served cold, hold at 40° F degrees or lower.