French crêpe filled with warm turkey, caramelized onions, roasted pepper and avocado, drizzled with avocado yogurt dressing. Served with quinoa and salad.
VEGETABLES AND CHEESE
Cherry tomatoes, halved
Red onion, sliced
Onion, caramelized and sliced
Roasted red pepper, sliced
Asiago cheese, grated
1 1/4 tsp.
Heat the turkey, onion and red pepper. Place in the center of the crêpe and top with the avocado slice.
Drizzle with half the dressing and roll up.
Toss the quinoa with salt, pepper, lemon juice and olive oil. Sprinkle over the Turkey crêpe.
Toss together the field greens, cherry tomatoes, cucumber slices, red onion slices, chickpeas, Asiago cheese, salt, pepper and oil. Arrange salad on center of plate. Sprinkle quinoa over salad greens.
Cut the turkey crêpe in half and drizzle with remaining dressing.