INGREDIENTS

1 each  12" Multigrain Tortilla (14634)  
5 oz. wt. Oven roasted Turkey  , pulled or sliced 
4 oz. vol. Chorizo spiced gravy , see related recipe 
2 oz. vol. Sweet Corn Niblets 
4 oz. vol. Asadero Cheese , shredded 
1 oz. vol. Green Onions , sliced   
1 oz. vol. Poblano Peppers , roasted and diced   

DIRECTIONS

1.) Lay Multigrain Tortilla on worksurface and cut into quarters. Quickly dip in hot oil and lay on paper towel lined sheet pan to drain.

2.) Toss oven roasted turkey, 2 oz. of chorizo spiced gravy, asadero cheese, green onions and poblano peppers together in a mixing bowl. Fold together gently.

3.) Place 3 oz. of filling into the top center of each multigrain tortilla wedge.

4.) Bring corner of tortilla approximately 1 inch towards ingredients and roll over into a cone shape to close.

5.) Stage cornucopia rolls on parchment lined sheet pan and tightly wrap with plastic wrap. Hold refrigerated until ready to serve.

6.) When ready to serve, arrange rolls on oven safe serving plate and place in 375F oven for approximately 15 minutes or until heated throughout.

7.) Heat remaining chorizo spiced gravy and pour over cornucopia rolls to serve.

Recipe Using Same Product(s)

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  Butternut Squash Casserole

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  Oven Baked Chicken Mole Nachos

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  Multigrain Tandoori Crepe

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  Open Faced Quesadinis

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  Thai Chicken Curry Burrito