Recipes /

Sweet & Sour Turkey Wrap

Serves 50

In collaboration with Butterball®. Recipe by Chef Joe Urban - School Food Rocks.

10 lbs 15 oz Butterball® Turkey Breast, Sliced Natural

50 Tortilla, 10″ Whole Grain White Wheat

3 lbs. 2 oz Kikkoman® Sweet & Sour Sauce

For Asian Cole Slaw:

1 qt 1 pt 3/4 c 1 tbsp Cabbage

1 1/2 c., 1 tbsp. chopped Cabbage, red, raw

1 1/2 c. 1 tbsp. chopped Carrots, Raw

1 1/2 c., 1 tbsp Coriander leaves, raw

1 1/2 c., 1 tbsp Kikkoman® Sesame Oil

3/4 c 1 1/2 tsp Kikkoman® Rice Vinegar

1 pt 1 c 2 tbsp Red peppers, sweet

Prepare Asian Slaw: Combine rice vinegar and sesame oil, beat with whisk until well mixed. Add coleslaw mix carrots, cabbage, red bell pepper and cilantro. Stir until well coated. Cover. Refrigerate until served.
To assemble the wrap: Lay out tortillas on a clean surface
Spread 1 oz of Sweet & Sour sauce evenly over the tortillas, leaving a small margin around the edges.
On one side of the tortilla, add 3.5 oz of Butterball sliced turkey, top with 1/4 cup of Asian Slaw.
Carefully roll the tortilla tightly from one side, ensuring the fillings are wrapped securely.
Cut the wrap diagonally in the middle and serve.

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