Name: Herb turkey and broccoli wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz 99% fat-free ground turkey, raw; 5 oz broccoli, cut into bite-size florets; 1 tsp extra virgin olive oil; 1 1/2 tsp lemon juice; 1/4 tsp lemon zest; 1/4 tsp garlic powder; 3/4 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped; 100 g sprouted grain tortilla, two 8-inch tortillas

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 broccoli florets with half the olive oil, 1/4 teaspoon of the salt, and a pinch of black pepper. Spread into an even layer and roast for 15 to 20 minutes until the edges are charred and the stalks are tender.
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 with a spoon, until browned and cooked through. Done when opaque in the center, 165°F.
Reduce the skillet heat to low. Stir the lemon juice, garlic powder, dried basil, and the remaining pepper into the turkey. Stir in the lemon zest and fresh parsley. Taste and add the remaining pinch of salt only if needed.
Warm the tortillas in a dry skillet over medium heat for 20 seconds, flip, and warm for 20 seconds more until pliable. Place the roasted broccoli in the center of the tortillas and top with the turkey filling. Fold in the sides and roll tightly.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes