Butterball Foodservice | Baja Turkey Salad Wrap

Ingredients

• 1. Fold the tortilla in half and then open one of the folds to form a closed cone. Spread the Salsa Ranch Dressing over the inside of the cone.
• 2. Fill the cone with the spring mix salad.
• 3. Portion the Roasted Corn and Black Bean Salsa over the spring mix salad.
• 4. Sprinkle the julienned peppers and diced tomatoes over the salsa.
• 5. Arrange the julienned turkey pieces over the peppers and tomatoes and drizzle with Roasted Red Jalapeño Vinaigrette.
• 6. Serve in a cone stand or on a plate. The wrap may be eaten with a fork or picked up and eaten.
• 1. In a stainless steel bowl, combine the tomatoes, cilantro, jalapeños, garlic, chili powder and black pepper. Blend well.
• 2. Add the ranch dressing to the tomato mixture and blend well.
• 3. Refrigerate at least 2 hours before use.
• 1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.
• 2. Place into a 475℉ preheated oven for 15–20 minutes or until golden brown on all sides.
• 3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.
• 4. When the corn is cool, carefully remove the roasted kernels from the cob.
• 5. Combine the corn with all the remaining ingredients and blend well.
• 6. Chill the salsa in a sealed container for 1 hour before serving.
• 7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
• 1. Measure the lime juice and cider vinegar into a stainless steel bowl.
• 2. Add the oregano, smoked paprika, salt, black pepper, jalapeños and sun-dried tomatoes. Blend well with a whisk.
• 3. Slowly pour the olive oil into the mixture while whisking.
• 4. Apply dressing as needed.
• 1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.
• 2. Bake at 350°F in a convection oven for 30 minutes.
• 3. Once the corn has cooled, combine with the remaining ingredients and blend well.