Mayo Clinic Health Library

Recipe: Turkey and broccoli crepe

Updated: 09-01-2011

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.

Ingredients

Serves: 4

  • 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
  • Calories: 209
  • Total carbohydrate: 16 g
  • Cholesterol: 115 mg
  • Dietary fiber: 1 g
  • Monounsaturated fat: 3 g
  • Protein: 16 g
  • Saturated fat: 3 g
  • Sodium: 463 mg
  • Total fat: 9 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings