Broccoli Rabe Leaf Turkey Wraps

I have eaten my fair share of wraps in my lifetime.

I really LOVE a good, hearty whole wheat wrap with turkey or roast beef, loads of veggies, and mayo (mmm). I also know that wraps, though they’re lighter than regular bread, aren’t necessarily as healthy as they’re made out to be. I don’t want to ruin wraps for you, I’m just here to give you another, healthier option, in case you’re looking to try something new and switch up the ol’ lunch routine. Ya feel me?!

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I have read quite a few recipes using collard greens as the wrap itself and of all the days I planned to make them, they were completely out of these greens! Imagine that. Well, I looked around and twiddled my thumbs for a while, and then I noticed a very large leafy green coming out of a bunch of broccoli rabe! Same texture and size as collard greens so I figured I would give them a go!

They turned out great, and I’m hoping you’ll try this out, too.

Broccoli Rabe Leaf Turkey Wraps

Servings: For three days, Frank had two a day and I had one a day (Total=9 wraps)

Ingredients

1 bunch of broccoli rage leaves, remove the stem (and save them for another meal!) and keep the leaf whole

1 lb. lean turkey meat (I got ours from the deli – low sodium, no skin, roasted)

Hummus (any flavor you’d like)

1 pepper (red, orange or yellow), cut into match stick thin pieces

1 cucumber, cut into match stick thin pieces

1/2 cup of chopped, fresh cilantro

1 can of black beans, rinsed

1 cup of cherry tomatoes, sliced in half

Salt and pepper to taste

1 box of toothpicks

Directions

1. Make sure to thoroughly rinse and dry your broccoli rabe leaves and prep all of the fillings before hand.

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2. Line everyone up (assembly line style) on your counter.

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3. Take two broccoli rabe leaves and lay one on top of the other (I highly suggest that you double up your leaves) and place a dollop or two of hummus in the center. Spread the hummus out right in the middle (don’t go too close to the edges).

4. Add your fillings! Layer them up and top with cilantro, salt and pepper.

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5. Just as you would a regular wrap or fajita, fold the bottom side of the broccoli rabe leaf over the bottom of the fillings so it acts as an anchor. Fold over the side closest to you first, and then roll (like sushi) until everything is tightly sealed within the leaf. If you need to, anchor both ends (like a spring roll).

6. Use the tooth picks to seal the wrap and place in an air tight container! Frank ate two and was very full; I had one and I was very full! So depending on your appetite and your size, you make the call on whether you’d like one or two 🙂

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I hope this helps spice up your weekly lunch time routine. Please let me know how they turn out or if you try it with new fillings or a new type of leafy green! O yes, happy Monday!

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2 thoughts on “Broccoli Rabe Leaf Turkey Wraps

  1. I am hooked on wraps (stopped ordering wheat bread) but I recently found out the fat content is pretty high! These look great – do you provide a lunch service?!!

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