1/2 c Dijon mustard
1 c red wine vinegar
1-1/2 tbsp fresh garlic, minced
1 tsp freshly ground black pepper
1/2 c honey
2 c virgin olive oil
50 8-Inch tomato basil flour tortillas
3-1/4 lbs TURKEY BREAST, deli style
3-1/4 lbs TURKEY HAM, deli style
5 lbs fresh lettuce, shredded
2 lbs fresh green peppers, seeded and diced
2 lbs fresh carrots, peeled and shredded
2 lbs fresh red ripe tomatoes, diced
1/2 lb sunflower seeds
DIJON VINAIGRETTE DRESSING
In a stainless steel bowl, mix mustard, vinegar, garlic and pepper.
Slowly whisk in honey.
Slowly whisk in olive oil and mix until well blended.
Slice turkey and turkey ham into julienne strips. Cover and reserve in the refrigerator.
In a large container, toss lettuce, green peppers, carrots, tomatoes and sunflower seeds.
Using a pastry brush, brush each tortilla with Dijon dressing.
Portion 1/2 cup (#8 scoop) of the vegetable mixture on each prepared tortilla. Layer each with 1-ounce each turkey and turkey ham.
Wrap each tortilla around the filling in a cone shape. Repeat for remaining wraps.
Cover and chill until service.
358 Total Calories
19 g Total Fat
27 g Cholesterol
1188 mg Sodium
29 g Total Carbohydrates
18 g Protein