WATCH, READ, & LEARN!
DIRECTIONS
INGREDIENTS
1. Thaw Turkey: Thaw under refrigeration for 48 hours. Hold at 41° F or lower. 2. 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. 3. Prepare Romaine and Cucumbers: Chop romaine into small bite size pieces. Thin slice cucumbers. Hold at 41° F or lower. 4. Build Unwrap: 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. 5. 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. 6. Serve: 1 unwrap with 2 Tbsp (#30 scoop) on the side in 3 fl oz souffle cup. Hold at 41° F or lower. NOTES Recipe provides 2 M/MA, 2.5 GR, 1/2 Cup Dark Green Vegetable, 1/4 Cup Red/Orange Vegetable, 1/4 Cup Other Vegetable Per 1 Serving: 375 kcal, Total Fat 11g, Saturated Fat 3g, Trans fat 0g, Cholesterol 46mg, Sodium 771 mg, Total Carbohydrate 46g, Dietary Fiber 5g, Total Sugars 4g, Sugars 4g, Protein 25g, Vitamin C 26 mg, Iron 4 mg, Vitamin A 9,462 IU, Calcium 130 mg
11 lb, 4oz Butterball sliced turkey medallions 50 Whole grain 10” tortilla (at least 2.25 oz eq grain) 3 gal, 2 cup Romaine, fresh, whole 3 qt, ½ cup Shredded carrots, fresh 3 qt, ½ cup Cucumbers, fresh Dressing: 1 ¼ cup Lemon juice, pasteurized, bottled 1 ¼ cup Lime juice, pasteurized, bottled 1 ½ cup Orange juice, pasteurized, bottled ¾ cup Sesame oil 1 ½ cup Rice wine vinegar ¼ cup Ginger, chopped, prepared, bottled ¼ cup Garlic, chopped, prepared with citric acid, bottled 1 ½ tsp Red pepper flakes, dried Toppings: 3 cups, 2 Tbsp Cilantro, chopped, fresh 3 cups, 2 Tbsp Basil, fresh, chiffonade 1 qt, 2 ¼ cup Green onions, chopped, fresh 3 cups, 2 Tbsp Jalapenos , sliced 3 cups, 2 Tbsp Optional: peanuts, chopped (not counted in crediting or nutrient analysis)
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