50 wraps, 12 inch
1 pound honey mustard
24 ounces mayonnaise
3 pounds deli turkey, safer sliced
3 pounds deli ham, wafer sliced
3 quarts Summer Cucumber and Melon Salsa
3 pounds lettuce, shredded
24 ounces cheddar cheese, shredded
Servings: 50
1. If wraps are frozen, thaw under refrigeration.
2. Mix mustard and mayonnaise. Place wraps flat on baking sheet. Spread 2 Tbsp of mustard-mayonnaise mixture over each wrap, leaving a 1-inch border.
3. Portion 1 oz each of turkey and ham over dressing.
4. Portion 2 oz salsa, 1 oz lettuce, and 1/2 oz cheese over meat.
5. To roll sandwich: (a) Fold 2 sides of wrap 2 inches over filling. (b) Roll tightly as for jelly roll, starting to roll from side not over filling. Cut wrap in half diagonally. One portion is two halves. Keep cold, below 41°F.
VARIATION:
Southwestern-Style Steak Wrap. Brown 5 lb seasoned fajita meat in hot oil. Add 3 lb 8 oz fresh mushrooms and sauté until tender. In separate bowl combine 2 lb 8 oz diced tomatoes, 1 lb 4 oz chopped red onions, and 3 oz fresh chopped cilantro. Mix together 3 lb 4 oz shredded cheddar cheese and 2 lb 8 oz shredded Monterey jack cheese. Place 12-inch wrap on plate. Portion 2 oz mixed cheeses onto center of wrap, leaving a 1-inch border. Sprinkle 1 oz of tomato mixture over cheese. Portion 2 oz of beef-mushroom mixture over vegetables. Fold two sides over filling and roll.
1 pound honey mustard
24 ounces mayonnaise
3 pounds deli turkey, safer sliced
3 pounds deli ham, wafer sliced
3 quarts Summer Cucumber and Melon Salsa
3 pounds lettuce, shredded
24 ounces cheddar cheese, shredded
Servings: 50
1. If wraps are frozen, thaw under refrigeration.
2. Mix mustard and mayonnaise. Place wraps flat on baking sheet. Spread 2 Tbsp of mustard-mayonnaise mixture over each wrap, leaving a 1-inch border.
3. Portion 1 oz each of turkey and ham over dressing.
4. Portion 2 oz salsa, 1 oz lettuce, and 1/2 oz cheese over meat.
5. To roll sandwich: (a) Fold 2 sides of wrap 2 inches over filling. (b) Roll tightly as for jelly roll, starting to roll from side not over filling. Cut wrap in half diagonally. One portion is two halves. Keep cold, below 41°F.
VARIATION:
Southwestern-Style Steak Wrap. Brown 5 lb seasoned fajita meat in hot oil. Add 3 lb 8 oz fresh mushrooms and sauté until tender. In separate bowl combine 2 lb 8 oz diced tomatoes, 1 lb 4 oz chopped red onions, and 3 oz fresh chopped cilantro. Mix together 3 lb 4 oz shredded cheddar cheese and 2 lb 8 oz shredded Monterey jack cheese. Place 12-inch wrap on plate. Portion 2 oz mixed cheeses onto center of wrap, leaving a 1-inch border. Sprinkle 1 oz of tomato mixture over cheese. Portion 2 oz of beef-mushroom mixture over vegetables. Fold two sides over filling and roll.
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