Servings: 
20
Ethnicity: 
American
Preparation Method: 
Broil
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 400
  • Calories from Fat 180
  • Total Fat 19 g
  • % Daily Total Fat 29
  • Saturated Fat 3 g
  • % Daily Saturated Fat 18
  • Cholesterol 80 g
  • % Daily Cholesterol 27
  • Sodium 620 mg
  • % Daily Sodium 26
  • Total Carbohydrates 21 g
  • % Daily Total Carbohydrates 7
  • Dietary Fiber 2 g
  • % Daily Dietary Fiber 8
  • Sugars 3 g
  • Protein 33 g
  • % Daily Protein 45
  • % Daily Vitamin C 90
  • % Daily Calcium 6
  • % Daily Iron 20

Charbroiled Turkey California Sandwich Roll

Recipe developed by Sara Lee Refrigerated Foods

TURKEY STEAKS, 4 ounces each, thawed and pounded thin:
5 Pounds
flour tortillas:
20 8 to 9 inch
ranch-style salad dressing:
As Needed
spinach leaves, stems removed:
100 Medium
cucumbers, peeled and sliced thin:
100 Slices
alfalfa sprouts, washed and drained:
5 Cups
red bell peppers, roasted & packed in oil:
40 Large Pieces
pickled hot yellow pepper rings, drained:
2-1/2 Cups

Broil thawed steaks 3 to 3-1/2 minutes per side, 3 to 4 inches from the flame to an internal temperature of 165 degrees F. Chill and cut into 1/4-inch strips.

For each sandwich: spread the entire surface of tortilla with dressing. If dressing is too thin to spread, blend with mayonnaise to desired thickness.

Top with a layer of spinach leaves, then sliced cucumbers, then alfalfa sprouts, and then turkey strips. Drain and pat the red peppers dry and place on top of the turkey along with the yellow pepper rings.

Top with additional salad dressing and roll up burrito-style. Serve wrapped in sandwich paper to help hold together.