Turkey and Broccoli Crepe- Mayo Clinic Health SystemRecipe: Turkey and broccoli crepe
Dietitian’s tip: Cooked broccoli is a good source of vitamins A and C, folate, potassium, calcium and fiber. Here it’s paired with sliced turkey breast and rolled into a crepe for a quick lunch or light supper.
Serves 4 Ingredients 1 cup chopped broccoli 4 prepackaged crepes, 8 inches each 4 ounces reduced-sodium turkey breast, sliced 1/2 cup finely shredded reduced-fat Co-Jack (Colby and Monterey Jack) cheese Directions
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray. In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli. Cover and steam until tender-crisp, about 5 to 7 minutes.
Heat the crepes in the microwave for 30 seconds to 1 minute, or according to package directions. Place 1/4 of the turkey, 1/4 cup steamed broccoli and 2 tablespoons cheese on each crepe. Roll up and place seam-side down in the prepared baking dish. Bake until the cheese melts, about 5 minutes. Serve immediately.
Nutritional analysis per serving Serving size: 1 crepe Calories 209 Sodium 463 mg Total fat 9 g Total carbohydrate 16 g Saturated fat 3 g Dietary fiber 1 g Monounsaturated fat 3 g Protein 16 g Cholesterol 115 mg