MEXICAN TURKEY WRAP

Ingredients

Ingredient Weight Measure Issue
TOMATOES,CANNED,DICED,INCL LIQUIDS 6-7/8 lbs 3 qts
CORN,FROZEN,WHOLE KERNEL 4 lbs 2 qts 3 cup
PEPPERS,GREEN,FRESH,CHOPPED 2-1/2 lbs 1 qts 3-5/8 cup 3 lbs
ONIONS,FRESH,CHOPPED 2-1/4 lbs 1 qts 2-3/8 cup 2-1/2 lbs
TOMATO PASTE,CANNED 1-1/2 lbs 2-1/2 cup
VINEGAR,DISTILLED 13-7/8 oz 1-5/8 cup
SEASONING, SANTE FE 6-7/8 oz 2 cup
TURKEY,BREAST,COOKED,DICED 13 lbs
TORTILLAS,FLOUR,10 INCH 12-3/8 lbs
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED 3-1/8 lbs 3 qts 1/2 cup

Method

1 Add tomatoes, corn, peppers, onions, tomato paste, vinegar, and Sante Fe Style seasoning to steam jacketed kettle or stockpot. Stir.
2 Bring to a boil; reduce heat; simmer, covered, 5 to 7 minutes stirring frequently.
3 Add turkey to sauce/vegetable mixture; stir well. Bring to a simmer; cover; simmer 5 to 7 minutes stirring frequently to prevent
sticking. CCP: Temperature must register 165 F. or higher for 15 seconds. Remove from heat. CCP: Hold at 140 F. or higher for
use in Step 5.
4 Wrap tortillas in foil; place in warm oven (about 150 F.) or in a warmer 15 minutes or until warm and pliable.
5 Place 1/2 cup, 1-No. 8 scoop of turkey filling in the center of each warmed tortilla.
6 Evenly distribute 2 tablespoon shredded cheese over turkey filling.
7 Fold up front of tortilla to cover filling; fold in sides of tortilla; roll tightly to the back of tortilla like a burrito. Wrap with
parchment, wax paper or foil. CCP: Serve immediately or hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
329 cal 41 g 28 g 6 g 52 mg 509 mg 159 mg

Portion

1 Each

Yield

100


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