Chef Michael Scelfo says, “This is a go-to meal for me. I was eating it three times a week at one point.’’ He uses low-carb lavash, fat-free feta, and low-fat hummus. Add chopped lettuce or other crisp greens to each roll-up, if you like.
|1/2||peeled butternut squash|
|Olive oil (for sprinkling)|
|1||pound 99 percent fat-free ground turkey|
|1||onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||jalapeno or other small hot chili pepper, seeded and sliced (leave in seeds if you like heat)|
|Salt and black pepper, to taste|
|4||sheets lavash or soft wheat tortillas|
|1/4||cup chopped fresh cilantro|
|1||bunch scallions, very thinly sliced|
|3||tablespoons crumbled feta|
|Juice of 1 lime|
|1||teaspoon olive oil|
2. Cut the squash into 1-inch cubes. Toss with enough olive oil (you’ll only need a few drops) to barely moisten it. Lay on a rimmed baking sheet. Roast the squash for 30 minutes, turning often, or until it is tender.
3. In a skillet over medium heat, cook the turkey, onion, garlic, and jalapeno or other chili pepper, stirring constantly, for 10 minutes or until it is cooked through.
4. Add salt, black pepper, and squash. Continue cooking for 2 minutes more.
5. Lay the lavash or tortillas on the counter. Spread 1 tablespoon of the hummus on each one.
6. Add the cilantro, scallions, feta, lime juice, and olive oil to the turkey mixture. Taste for seasoning and add more salt and pepper, if you like.
7. Divide the turkey mixture among the rounds and roll up. Adapted from Michael Scelfo