Ingredients Jump to Instructions ↓

  1. 1 Fat-free reduced-sodium chicken broth - (14 oz)

  2. 3/4 teaspoon 3.8ml Chopped fresh tarragon

  3. 1/2 teaspoon 2 1/2ml Minced garlic

  4. 1 Freshly-ground black pepper

  5. 2 Carrots - cut 3" by

  6. 1/4" (medium)

  7. 1 Red bell pepper - cut 1/4" strips (large)

  8. 1 Onion - halved, and (medium) Thinly sliced

  9. 5 Green onions, green part only - (to 6) - halved lengthwise

  10. 3/4 cup 177ml Water

  11. 1 Frozen broccoli spears - (10 oz) - thawed

  12. 10 Smoked turkey breast - (12 oz) Sauce

  13. 6 tablespoons 90ml No-sugar-added raspberry fruit spread

  14. 1 tablespoon 15ml Water - plus

  15. 1 teaspoon 5ml Water

  16. 1 teaspoon 5ml Frozen orange juice concentrate - thawed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In medium saucepan, combine broth, tarragon, garlic and black pepper; bring to a boil. Reduce heat and simmer 3 minutes. Add carrots, bell pepper and onion; cook about 7 minutes or until crisp-tender. Remove vegetables with slotted spoon to small bowl; set aside. Add green onions to broth and cook 1 minute or just until soft; remove and drop into ice water. Pat dry with paper towels. Add 3/4 cup water to remaining broth and return to a boil. Add broccoli and cook 5 minutes; drain. Take 2 green onion strips and knot ends together so total length is at least 12 inches. Repeat steps with remaining green onions until there are 5 (12-inch) strips. Preheat oven to 350 degrees. Place 2 turkey slices side by side, with long sides overlapping 1 inch, on top of 1 green onion strip. Arrange 1/5 broccoli in middle of 2 turkey slices; place 1/5 vegetable mixture on top of broccoli. Fold turkey edges together over vegetables; tie green onion into double knot. Repeat steps with remaining turkey, green onion strips and vegetables. Place turkey wraps in 13- by 9-inch baking dish. Bake, covered, 25 to 28 minutes. Meanwhile, heat fruit spread, water and orange juice concentrate in small saucepan until smooth. Spoon over wraps. This recipe yields 5 servings. Exchanges Per Serving: 2 Meat, 3 Vegetable. Nutrition Facts: Calories 154; Calories from Fat 8%; Total Fat 1g; Saturated Fat 1g; Protein 17g; Carbohydrates 19g; Cholesterol 24mg; Sodium 738mg; Dietary Fiber 3g.


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