Ingredients

2 Tbsp flour

1 1/4 c chicken broth

1 c crosswise-sliced broccoli florets

1/3 c chopped red onion

1/3 c thinly sliced baby carrot

2 tsp canola oil

1 tsp sage

1/4 tsp ground black pepper

2 c chunks of cooked leftover turkey breast (from Honey-Mustard Turkey Breast recipe)

1 9’’ whole-wheat tortilla

Preparation

  1. Preheat oven to 375F. Whisk flour with 1/4 c broth; set aside.

  2. In a 9’’ ovenproof skillet, combine broccoli, onion, carrot, oil, sage, pepper, and salt to taste. Cook stirring occasionally, about 5 minutes. Add reserved flour mixture and broth. Cook, whisking constantly, until thickened, about 1 minute.

  3. Add turkey. Cover with tortilla. Pierce tortilla several times with a sharp knife. Coat lightly with cooking spray.

  4. Bake until toritlla is browned and mixture bubbles, about 20minutes.