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Buffalo Turkey Wrap

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Buffalo Turkey Wrap

DIRECTIONS

  1. Mix the turkey, hot sauce, cayenne, paprika and garlic.
  2. Lay out the tortillas. For each wrap, place ½ c. chopped romaine and 2 tbsp. diced celery down the middle of the tortilla.
  3. Spoon or drizzle 1 tbsp. of dressing over the vegetables.
  4. Top with 3 oz. of the turkey mixture. Roll the tortilla tightly around the turkey and vegetables. Hold at 41°F until service.
  5. 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

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Portion Size:
 
Buffalo Turkey Wrap

DIRECTIONS

  1. Mix the turkey, hot sauce, cayenne, paprika and garlic.
  2. Lay out the tortillas. For each wrap, place ½ c. chopped romaine and 2 tbsp. diced celery down the middle of the tortilla.
  3. Spoon or drizzle 1 tbsp. of dressing over the vegetables.
  4. Top with 3 oz. of the turkey mixture. Roll the tortilla tightly around the turkey and vegetables. Hold at 41°F until service.
  5. 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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