K-12
Lunch
Turkey Enchilada with Tropical Salsa
Turkey Gyro
1
plate
Serving Size
This recipe was developed and approved by Joe Urban
Spread tangy tzatziki sauce over warm pita bread, then fill with turkey medallions, shredded iceberg, juicy tomatoes and sliced red onions for a delicious hand-held sandwich option.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Pita Bread
50 Portions 50 each
100 Portions 100 each
Tzatziki Sauce
50 Portions 6 ¼ cups
100 Portions 12 ½ cups
Iceberg Lettuce
50 Portions 3 lbs.
100 Portions 6 lbs.
Diced Tomatoes
50 Portions 3 lbs.
100 Portions 6 lbs.
Sliced Red Onions
50 Portions 3 lbs.
100 Portions 6 lbs.
Directions Show More
- Thaw turkey in the cooler two days before use.
- Cook turkey in steamer for 8-10 minutes. Remove from steamer, cover, place in hot holding cabinet.
- Place Pitas in hot holding cabinet for 10-15 minutes to warm up.
To assemble Gyros:
- Place 1 oz. of Tzatziki Sauce on each Pita
- Top with 3 oz spoodle of Turkey
- Top with 1 oz. each of lettuce, diced tomato, & sliced onions.
- Wrap in foil or place in Pita bags.
Nutrients per Serving Show More
Calories 318 kcal
Saturated Fat 1.147 g
Trans Fat 0 g
Total Fat 4 g
Cholesterol 60 mg
Calcium 173 mg
Total Dietary Fiber 9 g
Iron 1.7 mg
Sodium 651 mg
Sugars 4.5 g
Carbohydrate 41 g
Vitamin A 3,769.5 IU
Vitamin C 62 mg
Protein 31 g
Component
Meat/Meat Alt 2 oz. eq.
Grain 2 oz. eq.
Vegetable 1/4 cup(s)
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