Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Chill

Nutritional Content

Allergens: Garlic; Onion; AllergenSulphites; Turkey; Allergen Eggs; AllergenWheat; AllergenMilk

Calories: 280 Kcal

Carbohydrates: 24 g

Protein: 22 g

Total Fat: 10 g

Calcium: 125 mg

Sodium: 500 mg

Ingredients

10 Servings

• 1/3 Cup Cheese, Cheddar Shredded

• 1/3 Cup Dressing, Ranch Bulk

• 1 lb 4 Oz Turkey, Pulled/Shredded

• 10 each Tortilla Flour 10 in

25 Servings

• 3/4 Cup Cheese, Cheddar Shredded

• 3/4 Cup Dressing, Ranch Bulk

• 3 lb 2 Oz Turkey, Pulled/Shredded

• 25 each Tortilla Flour 10 in

50 Servings

• 1 2/3 Cup Cheese, Cheddar Shredded

• 1 2/3 Cup Dressing, Ranch Bulk

• 6 lb 4 Oz Turkey, Pulled/Shredded

• 50 each Tortilla Flour 10 in

100 Servings

• 3 1/4 Cup Cheese, Cheddar Shredded

• 3 1/4 Cup Dressing, Ranch Bulk

• 12 lb 8 Oz Turkey, Pulled/Shredded

• 100 each Tortilla Flour 10 in

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2. Preprep: Thaw Turkey meat at <40F. Bring Tortillas to room temperature.

3. Wash & drain Vegetables. Chop Tomatoes. Shred Cheese & Lettuce. Refrigerate at <40F until needed.

4. Mix Ranch Dressing with Turkey Meat. Chill at <40F.

5. Place on a Tortilla: 2 oz Turkey, 1 Tablespoon of Cheese, . Fold bottom 2 inches ofTortilla upward.

6. Fold right & left sides of Tortilla over contents tightly. Lay Wrap flat with edges on pan. Chill at <40F until service.
   
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