© 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
1 lb red onions, medium dice
1 lb red ripe tomatoes, medium dice
1 lb green bell peppers, seeded and medium dice
1 lb fresh pineapple, medium dice
1 lb whole kernel sweet corn, frozen, thawed
2/3 c fresh cilantro, chopped fine
1/4 c chipotle flavor concentrate
1/2 c ancho flavor concentrate
2 c sour cream
2 c mayonnaise
2 tbsp fresh cilantro, chopped fine
1/2 c freshly squeezed lime juice
24 12-inch flour tomato tortillas or other flavored tortilla
48 red leaf lettuce leaves
4-1/2 lbs DELI TURKEY BREAST, boneless, skinless and shaved
Cilantro sprigs As needed
Whole jalapenos As needed
4 Medium Limes, whole, sliced into wheels, for garnish
PINEAPPLE CHIPOTLE-SALSA
In a bowl, combine red onions, tomatoes, green peppers, pineapple, corn, cilantro and flavor concentrate. Mix well with a plastic spatula until well blended.
Cover, refrigerate and hold for service.
ANCHO LIME DIPPING SAUCE
In a bowl, combine flavor concentrate, sour cream, mayonnaise, cilantro and lime juice. Mix all ingredients with a rubber spatula until well blended.
Cover, refrigerate and hold for service.
TURKEY WRAP
For each wrap, lay one tortilla flat on a cutting board. Place two lettuce leaves on the bottom of the wrap. Place 3 ounces of turkey evenly on the lettuce. Spoon a #8 scoop or 4 ounces of pineapple salsa atop turkey slices.
Fold the ends of each tortilla in towards the center. Roll the wrap from the bottom to the top. In the center of the wrap, cut the tortilla at a 45-degree angle.
SERVICE
Plate each wrap. Place a #24 scoop (1-1/2 ounces) Pineapple Chipotle-Salsa in dipping bowls and add to plates.
Place a #10 scoop (3-ounces) of Ancho Lime Dipping Sauce in additional dipping bowls and add to plates.
Garnish each with cilantro sprigs, jalapenos and lime slices.