Custom Culinary - Be true to the food

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Meal Part

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Ethnic Cuisines

Health Considerations





Santa Fe Style Roasted Turkey Burrito

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Nutrition Facts

Serving Size: 11.8 oz
Amounts Per Serving
Calories 640
Calories from Fat 310
% Daily Value*
Total Fat 34g 52%
Saturated Fat 13g 65%
Trans Fat 0.5g  
Cholesterol 500mg 167%
Sodium 2130mg 89%
Potassium 650mg 20%
Total Carbohydrate 33g 11%
Dietary Fiber 1g 4%
Sugars 5g  
Protein 49g  
Vitamin A 4% Vitamin C 8%
Calcium 40% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 11.8 oz


Amount Ingredients
2 Tbsp. Custom Culinary® Gold Label Savory Roasted® Vegetable Base
12 Eggs
1 1/2 lbs. Turkey Sausage, Cooked, Crumbled
1 cup Pepper-Jack Cheese, Shredded
1 cup Colby-Longhorn Cheese, Shredded
2 Tbsp. Custom Culinary® Master’s Touch® Southwest Flavor Concentrate
2 cups Tomato Sauce
10 Flour Tortillas, 8 Inch
2 oz. Vegetable Oil

Recommended Products: 9800 Gold Label Savory Roasted® Vegetable Base, 9890 Master’s Touch® Southwest Flavor Concentrate


  1. Whisk Gold Label Savory Roasted® Vegetable Base into eggs before cooking. Scramble eggs. Let eggs cool for 5 minutes before folding in sausage and cheeses.
  2. In saucepan, whisk Master’s Touch® Southwest Flavor Concentrate into tomato sauce and simmer for 5 minutes.
  3. Brush one side of each tortilla with 1 oz. of above sauce, turn over and fill with 8 oz. of filling. Fold to create burrito shape.
  4. Preheat oven-safe sauté pan with vegetable oil, lightly brown on sauce-coated side of burrito and place in a preheated 375° F oven for 5 minutes. Remove from oven, plate and use 1 oz. of sauce as a finishing glaze over the burrito.
Recipe By

Mike Speranza, CEC
Corporate Executive Chef, East Region
Custom Culinary, Inc.

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