Buffalo Turkey Wrap

Portion Size:

DIRECTIONS

Mix the turkey, hot sauce, cayenne, paprika and garlic.
Lay out the tortillas. For each wrap, place ½ c. chopped romaine and 2 tbsp. diced celery down the middle of the tortilla.
Spoon or drizzle 1 tbsp. of dressing over the vegetables.
Top with 3 oz. of the turkey mixture. Roll the tortilla tightly around the turkey and vegetables. Hold at 41°F until service.
Serve one wrap as a portion.

INGREDIENT Chunked White Turkey
50 SERVINGS MEASURE: WEIGHT: 9 lb. 6 oz.	100 SERVINGS MEASURE: WEIGHT: 18 lb. 12 oz.

INGREDIENT Red Pepper Hot Sauce
50 SERVINGS MEASURE: 1 c. WEIGHT:	100 SERVINGS MEASURE: 2 c. WEIGHT:

INGREDIENT Cayenne Pepper
50 SERVINGS MEASURE: ¼ c. WEIGHT:	100 SERVINGS MEASURE: ½ c. WEIGHT:

INGREDIENT Paprika
50 SERVINGS MEASURE: 2 tbsp. WEIGHT:	100 SERVINGS MEASURE: ¼ c. WEIGHT:

INGREDIENT Garlic, Granulated
50 SERVINGS MEASURE: 2 tbsp. WEIGHT:	100 SERVINGS MEASURE: ¼ c. WEIGHT:

INGREDIENT Flour Tortillas, 8"
50 SERVINGS MEASURE: 50 ea. WEIGHT:	100 SERVINGS MEASURE: 100 ea. WEIGHT:

INGREDIENT Chopped Romaine, RTU
50 SERVINGS MEASURE: WEIGHT: 3 lb. 4 oz.	100 SERVINGS MEASURE: WEIGHT: 6 lb. 8 oz.

INGREDIENT Diced Celery, RTU
50 SERVINGS MEASURE: WEIGHT:	100 SERVINGS MEASURE: WEIGHT:

INGREDIENT Reduced-Fat Ranch or Reduced Fat Blue Cheese Dressing
50 SERVINGS MEASURE: 3 c.1 oz. WEIGHT:	100 SERVINGS MEASURE: 1qt. 2 c. 2 oz. WEIGHT:

NUTRIENTS PER SERVING
Calories	249 cal
Fat	6.5 g
Saturated Fat	1.5 g
Trans Fat	0 g
Cholesterol	44 mg
Sodium	872 mg
Carbohydrates	26 g
Dietary Fiber	2.8 g
Protein	21 g

1 serving provides 2 oz. meat/meat alternate, 1.5 oz Eq. servings bread/grain and 1/4 c. (dark green) vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Buffalo Turkey Wrap

Portion Size:

DIRECTIONS

Mix the turkey, hot sauce, cayenne, paprika and garlic.
Lay out the tortillas. For each wrap, place ½ c. chopped romaine and 2 tbsp. diced celery down the middle of the tortilla.
Spoon or drizzle 1 tbsp. of dressing over the vegetables.
Top with 3 oz. of the turkey mixture. Roll the tortilla tightly around the turkey and vegetables. Hold at 41°F until service.
Serve one wrap as a portion.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
Chunked White Turkey		9 lb. 6 oz.		18 lb. 12 oz.
Red Pepper Hot Sauce	1 c.		2 c.
Cayenne Pepper	¼ c.		½ c.
Paprika	2 tbsp.		¼ c.
Garlic, Granulated	2 tbsp.		¼ c.
Flour Tortillas, 8"	50 ea.		100 ea.
Chopped Romaine, RTU		3 lb. 4 oz.		6 lb. 8 oz.
Diced Celery, RTU
Reduced-Fat Ranch or Reduced Fat Blue Cheese Dressing	3 c.1 oz.		1qt. 2 c. 2 oz.

NUTRIENTS PER SERVING
Calories	249 cal	Fat	6.5 g	Saturated Fat	1.5 g
Trans Fat	0 g	Cholesterol	44 mg	Sodium	872 mg
Carbohydrates	26 g	Dietary Fiber	2.8 g	Protein	21 g

1 serving provides 2 oz. meat/meat alternate, 1.5 oz Eq. servings bread/grain and 1/4 c. (dark green) vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Buffalo Turkey Wrap

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Buffalo Turkey Wrap

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS