Name: Turkey and potato wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground turkey; 3 oz Yukon Gold potatoes, diced into 1-inch pieces; 3.5 oz broccoli, cut into bite-size florets; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 45 g Ezekiel sprouted grain tortilla, one 8-inch tortilla

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. Line a half-sheet pan with parchment paper.
On the sheet pan, toss the diced potatoes with 1/2 teaspoon of the olive oil, 1/4 teaspoon of the salt, and a pinch of black pepper. Spread into an even layer and roast for 15 minutes.
Move the potatoes to one side of the pan. In the empty space, toss the broccoli florets with 1/2 teaspoon of the oil and a pinch each of salt and pepper. Roast for 15 minutes.
While the broccoli roasts, heat the remaining oil in a 12-inch skillet over medium-high heat. Add the ground turkey and 1/4 teaspoon of the salt. Cook for 8 to 10 minutes, breaking it into small crumbles, until browned. Done when opaque and cooked through, 165°F.
Reduce the heat to low. Stir the lemon juice, garlic powder, dried basil, and the remaining salt and pepper into the turkey. Stir in the lemon zest and fresh parsley.
Warm the tortilla in a dry skillet over medium heat for 20 seconds per side until pliable.
Place the roasted potatoes and broccoli in the center of the tortilla and top with the herb turkey filling. Fold in the sides and roll tightly to close.

Nutrition

Ingredients

Instructions

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