Turkey, Cheddar, and Veggie Wraps

Recipe makes 4 servings

Ingredients:

For the low-carb crepes:
2 large eggs
½ cup almond flour
2 Tablespoons coconut flour
1 teaspoon baking powder
1 Tablespoon olive oil (or melted butter)
½ teaspoon salt
¼ teaspoon garlic powder (optional)
½ cup water

For the filling:
1 cup broccoli florets (fresh or frozen)
1 ½ cups diced turkey breast (cooked)
¼ cup heavy cream
¼ cup cream cheese (or any creamy cheese of choice)
1 teaspoon Dijon mustard (optional)
Salt and black pepper to taste
½ cup shredded cheddar cheese (for topping)

Instructions:

In a mixing bowl, whisk together 2 eggs, ½ cup almond flour, 2 Tablespoons coconut flour, 1 teaspoon baking powder, 1 Tablespoon olive oil (or melted butter), ½ teaspoon salt, and ¼ teaspoon garlic powder (optional). Gradually add in ½ cup water to achieve a smooth, thin batter.

Heat a non-stick skillet over medium-low heat and lightly grease it with a little butter or olive oil. Pour a small amount of the crepe batter into the pan, swirling it around to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat the process until all the batter is used. You should have about 4-5 crepes.

Steam or boil the broccoli florets until tender, about 5-7 minutes. Drain well, then use a food processor to pulse the broccoli into small, rice-sized pieces. Set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced turkey breast and cook for about 3-4 minutes until heated through.

Reduce the heat to low and stir in ¼ cup heavy cream, ¼ cup cream cheese, and 1 teaspoon Dijon mustard (optional). Cook until the cream cheese has melted and the mixture becomes creamy, about 2 minutes.

Season with salt and pepper to taste.

Add the broccoli into the skillet with the creamy turkey mixture and stir to combine. Continue cooking for 2-3 more minutes until everything is heated through. Remove from heat.

Lay each low-carb crepe flat on a clean surface. Spoon a generous portion of the creamy turkey and broccoli mixture into the center of each crepe. Don’t overstuff to avoid spilling the filling when rolling.

Carefully fold the sides of each crepe inwards, then roll from the bottom up to form a tight wrap. Repeat with the remaining crepes and filling.

Preheat your oven to 350°F (180°C).

Place the rolled wraps seam-side down in a baking dish. Sprinkle shredded cheddar cheese evenly over the top of each wrap.

Place the dish in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly with a slight golden crust on top.

Nutritional breakdown per serving  (recipe makes 4 servings)

473 Calories
39.7g Protein
30.7g Fat
4g Fiber
10g Total Carbs
6g NET Carbs