© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
5 lbs TURKEY STEAKS, 4 oz each, thawed and lbed thin
20 8 to 9 inch flour tortillas
As Needed ranch-style salad dressing
100 Medium spinach leaves, stems removed
100 Slices cucumbers, peeled and sliced thin
5 c alfalfa sprouts, washed and drained
40 Large Pieces red bell peppers, roasted & packed in oil
2-1/2 c pickled hot yellow pepper rings, drained
Broil thawed steaks 3 to 3-1/2 minutes per side, 3 to 4 inches from the flame to an internal temperature of 165 degrees F. Chill and cut into 1/4-inch strips.
For each sandwich: spread the entire surface of tortilla with dressing. If dressing is too thin to spread, blend with mayonnaise to desired thickness.
Top with a layer of spinach leaves, then sliced cucumbers, then alfalfa sprouts, and then turkey strips. Drain and pat the red peppers dry and place on top of the turkey along with the yellow pepper rings.
Top with additional salad dressing and roll up burrito-style. Serve wrapped in sandwich paper to help hold together.
Total Calories 400
Calories from Fat 180
Total Fat 19 g
% Daily Total Fat 29
Saturated Fat 3 g
% Daily Saturated Fat 18
Cholesterol 80 g
% Daily Cholesterol 27
Sodium 620 mg
% Daily Sodium 26
Total Carbohydrates 21 g
% Daily Total Carbohydrates 7
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 3 g
Protein 33 g
% Daily Protein 45
% Daily Vitamin C 90
% Daily Calcium 6
% Daily Iron 20