1 each (415 g/14.7 oz)
Featured Maple Leaf Product: Fully-Cooked Turkey Breast Strips, IQF, Grilled (#64358)
|Cooked Turkey Breast Strips, IQF||1.5 Kg||3 lbs 5 oz|
|Fresh Cucumber, 1/4" dice||2 L||8 cups|
|Fresh Cherry Tomatoes, halved||1.5 L||6 cups|
|Radishes, sliced thin||450 mL||1 3/4 cup|
|Green Peppers, diced||1 L||4 cups|
|Red Peppers, sliced thin||500 mL||2 cups|
|Red Onions, fresh, liced||500 mL||2 cups|
|Feta Cheese, drained & crumbled||625 g||2 3/4 cups|
|Greek Feta Dressing||250 mL||1 cup|
|Canola Oil||125 mL||1/2 cup|
|White Pita Bread, 66 g/2.3 oz each||25 each||25 each|
|Tzatziki Sauce, prepared||750 mL||3 cups|
- The day before, thaw the cooked turkey strips under refrigeration at <4°C/40°F.
- Wash the cucumber, tomatoes, radishes, peppers, and onions. Slice the cherry tomatoes, onions, red peppers, and radishes. Dice the cucumbers and green peppers. Drain and crumble the feta cheese. Combine in a large bowl and add salad dressing. Toss salad and cover with wrap and hold at 4°C/40°F or lower until service.
- On the grill top, heat the oil and sauté turkey strips until brown in colour and internal temperature reaches 74°C/165°F for at least 15 seconds. Transfer to an insert pan and cover with lid. Hold at >60°C/140°F until ready to assemble at point of service.
- A point of service, on a pita bread, spread 30 mls/2 Tbsp of Tzatziki sauce, then add 250 mls/1 cup of prepared salad and top with 60 g of warmed grilled turkey strips.
Serve with french fries or roasted lemon greek potatoes (sides not included in nutritional information). May garnish with fresh parsley.
Nutritional Info per 1 each (415 g/14.7 oz)
|Calories from protein||20%|
|Total dietary fibre||4 g|
|Soluble, fibre||0 g|
|Total sugars||9 g|
|Total fat||21 g|
|Saturated fat||5 g|
|Trans Fats||0.14 g|
|Vitamin A||69.82 RE|
|Vitamin C||35.58 mg|