Mexican Turkey Wrap

Theodora's
Recipes

Yield: 100	Portion: 1 Each
Calories:	329 cal
Carbohydrates:	41 g
Protein:	28 g
Fat:	6g
Cholesterol:	52 mg
Sodium:	509 mg
Calcium:	159 mg

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.

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Source: U.S. Department of Defence