French crêpe filled with warm turkey, caramelized onions, roasted pepper and avocado, drizzled with avocado yogurt dressing. Served with quinoa and salad.
Profit Potential
Menu Price:
$10.95
Turkey Cost:
$0.94
Other Ingredients:
$3.58
Total Costs:
$4.52 (41%)
Gross Profit:
$6.43
Ingredients
TURKEY
VEGETABLES AND CHEESE
1 oz.
Field greens
3 each
Cherry tomatoes, halved
6 slices
Cucumber, sliced
1/2 oz.
Red onion, sliced
1 oz.
Chickpeas, cooked
2 oz.
Onion, caramelized and sliced
2 oz.
Roasted red pepper, sliced
1/4 oz.
Asiago cheese, grated
DRESSING
2 oz.
Plain yogurt
2 slices
Avocado
1/2 tsp.
Salt
1/2 tsp.
Lemon juice
OTHER
1 each
12-inch crêpe
1 oz.
Quinoa, cooked
1/4 tsp.
Pepper
1 1/4 tsp.
Olive oil
Directions
STEP 1
Heat the turkey, onion and red pepper. Place in the center of the crêpe and top with the avocado slice.
STEP 2
Drizzle with half the dressing and roll up.
STEP 3
Toss the quinoa with salt, pepper, lemon juice and olive oil. Sprinkle over the Turkey crêpe.
STEP 4
Toss together the field greens, cherry tomatoes, cucumber slices, red onion slices, chickpeas, Asiago cheese, salt, pepper and oil. Arrange salad on center of plate. Sprinkle quinoa over salad greens.
STEP 5
Cut the turkey crêpe in half and drizzle with remaining dressing.