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Recipe: Turkey and broccoli crepe
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00573
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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 | ||
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