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Recipe for Turkey and Cranberry Wrap

A sweet and refreshing turkey wrap with fresh rosemary and spinach developed by the California Culinary Centers for school food service menu planning.

Turkey and Cranberry Wrap

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Yields 48 Servings

This recipe yields 48–Turkey and Cranberry Wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 9 pounds frozen, cooked deli turkey breast (U.S. Department of Agriculture [USDA] food item)
  • 1 ounce as purchased (AP) fresh rosemary bunches (1 bunch)
  • 4 pounds and 8 ounces cranberry sauce, canned (USDA food item)
  • 3 pounds light cream cheese
  • 4 pounds ready-to-use spinach leaves
  • 48–10-inch whole grain-rich tortillas, 2 ounces each

Directions

To Prepare in Advance
  1. Thaw turkey one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw turkey in refrigerator at 41°F or lower.
To Prepare Turkey
  1. Slice turkey into 1-ounce slices using deli slicer, set aside.
  2. Rinse and mince rosemary to measure ¼ cup.
  3. Combine cranberry sauce and cream cheese using stand mixer with paddle attachment.
  4. Combine rosemary with cranberry mixture.
To Assemble Turkey and Cranberry Wrap
  1. Set up production line for assembly.
  2. Lay tortillas on flat surface to assemble.
  3. Portion ½ cup or one number 8 scoop or tongs of spinach in a row in center of tortillas.
  4. Place 3 slices of turkey over spinach.
  5. Portion ¼ cup or one number 16 scoop cranberry mixture onto each tortilla.
  6. Spread cranberry mixture using spatula.
  7. Wrap tortilla burrito style. CCP: Hold turkey and cranberry wrap for cold service at 41°F or lower.
  8. Serve 1 wrap for each serving.

Nutritional Analysis

  • Calories, in K calories: 370
  • Carbohydrates, in grams: 48.62
  • Protein, in grams: 28.62
  • Saturated fat, in grams: 0.21
  • Trans fat, in grams: 0
  • Total fat, in grams: 6
  • Sodium, in milligrams: 985.24

Yields 96 Servings

This recipe yields 96–Turkey and Cranberry Wraps.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 18 pounds frozen, cooked deli turkey breast (U.S. Department of Agriculture [USDA] food item)
  • 2 ounces as purchased (AP) fresh rosemary (2 bunches)
  • 9 pounds cranberry sauce, canned (USDA food item)
  • 6 pounds light cream cheese
  • 8 pounds ready-to-use spinach leaves
  • 96–10-inch whole grain-rich tortillas, 2 ounce each

Directions

To Prepare in Advance
  1. Thaw turkey one to two days in advance in refrigerator. Critical Control Point (CCP): Thaw turkey in refrigerator at 41°F or lower.
To Prepare Turkey
  1. Slice turkey into 1-ounce slices using deli slicer, set aside.
  2. Rinse and mince rosemary to measure ½ cup.
  3. Combine cranberry sauce and cream cheese using stand mixer with paddle attachment.
  4. Combine rosemary with cranberry mixture.
To Assemble Turkey and Cranberry Wrap
  1. Set up production line for assembly.
  2. Lay tortillas on flat surface to assemble.
  3. Portion cup ½ cup or one number 8 scoop or tongs of spinach in a row in center of tortillas.
  4. Place 3 slices of turkey over spinach.
  5. Portion ¼ cup or one number 16 scoop cranberry mixture onto each tortilla.
  6. Spread cranberry mixture using spatula.
  7. Wrap tortilla burrito style. CCP: Hold turkey and cranberry wrap for cold service at 41°F or lower.
  8. Serve 1 wrap for each serving.

Nutritional Analysis

  • Calories, in K calories: 370
  • Carbohydrates, in grams: 48.62
  • Protein, in grams: 28.62
  • Saturated fat, in grams: 0.21
  • Trans fat, in grams: 0
  • Total fat, in grams: 6
  • Sodium, in milligrams: 985.24

General Recipe Information

Category

  • Sandwich recipes

Serving Suggestion

  • Yield 48 or yield 96–1 Turkey and Cranberry Wrap.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.75 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ⅛ cup fruit
  • ¼ cup vegetable (¼ cup dark green vegetables)
If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen cooked deli turkey breast
  • Canned cranberry sauce

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation to Serve Time: 1 hour for 48 servings or 1 hour and 45 minutes for 96 servings

Critical Control Point (CCP)

  • CCP: Thaw turkey in refrigerator at 41°F or lower.
  • CCP: Hold turkey and cranberry wrap for cold service at 41°F or lower.

Kid Rating

Four-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, October 06, 2022
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