Caribbean Turkey, Vegetable & Rice Wrap

• 2-1/2 cups KRAFT Poppy Seed Dressing
• 1/3 cup frozen orange juice concentrate, thawed
• 1 gal. LOUIS RICH Turkey Bulk Raw Skin On, chopped
• 2-1/2 qt. cooked long-grain white rice
• 1-1/2 qt. canned black beans, drained, rinsed
• 1-1/4 qt. jicama, cut into thin julienne strips
• 1-1/4 qt. red peppers, chopped
• 1-1/4 qt. mangoes, peeled, finely chopped
• 1-1/4 cups cilantro, finely chopped
• 3/4 cup jalapeno peppers, seeded, chopped
• 1-1/4 tsp. ground cumin
• 40 each flour tortillas (12 inch)

1. Mix dressing and juice concentrate until well blended.
2. Combine all remaining ingredients except tortillas in large bowl.
3. Add dressing mixture; toss to coat.
4. Cover.
5. Refrigerate until ready to use.
6. For each serving: Spoon 1 cup of the chicken mixture onto 1 tortilla.
7. Fold in two sides of tortilla; roll up tightly from bottom.
8. Cut diagonally in half to serve.

dressing, orange juice concentrate, turkey, white rice, black beans, jicama, red peppers, mangoes, cilantro, jalapeno peppers, ground cumin, flour tortillas

Taken from www.kraftrecipes.com/recipes/caribbean-turkey-vegetable-rice-wrap-96716.aspx (may not work)