Italian Turkey Club Wrap

italian turkey wrap
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Italian
Serves: 
8

A colorful, light and delicious wrap. The turkey, cheese and ham are enhanced by the drizzle of oil and vinegar. Spinach and red peppers add bright color and texture.

Ingredients

8 basil-flavor tortillas (10-in.)
12 oz. baby spinach, washed and dried
16 oz. sliced turkey breast
16 oz. sliced provolone cheese
8 oz. thinly sliced prosciutto
8 oz. sliced roasted red peppers
Olive oil and balsamic vinegar, to taste
 

Steps

1. Lay tortillas out flat and distribute 1-1⁄2 oz. spinach evenly over the surface of
each tortilla.

2. Divide turkey, provolone, and prosciutto into 2-oz. portions and distribute evenly among the eight sandwiches, covering the surface of the spinach. Top each with 1 oz. roasted peppers, and drizzle with olive oil and balsamic vinegar to taste.

3. Roll tortillas snugly into wrap sandwiches and cut in half to serve.
 

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources