Southwestern Turkey Wrap with Pineapple-Chipotle Salsa



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




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.


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.


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.


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.