Baked Low Carb Turkey Broccoli Taquitos (the filling makes great regular ones, too, says Mr. 10)

Low Carb Turkey Broccoli Taquitos are a deliciously different way to use up leftover turkey, but this 30 minute weeknight dinner also works well with leftover chicken!

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Here’s low carb recipe idea for your Thanksgiving leftovers! I threw together these baked Low Carb Turkey Broccoli Taquitos the other day to use up the very last bits of our leftover Thanksgiving turkey, but they’d also be darn tasty with chicken. This easy 30 minute weeknight dinner recipe is full of flavor — and the low carb taquitos here are baked, rather than fried.

This low carb taquitos recipe is kind of a mashup between these baked chicken avocado taquitos and these chicken broccoli cheddar hand pies — but low carbish-like, and with some different spices in the filling.

For your low carb wraps you can use either Flatout flatbread or the ALDI Fit & Active flatbread, but with either option check the net carbs, since they vary by flavor. (You’re looking for about 7g-8g net carbs per wrap.) *** Update: Don’t use the ALDI ones. As of 12/11/17, they’ve changed packaging and reformulated these, and they now contain 14g net carbs per wrap rather than 7g — see new nutrition info in the photo above.

Note: I also made one regular flour tortilla taquito with the scrapings from the bowl of filling for Mr. jealous 10, who proclaimed them awesome… and then remained jealous because he only had the one. The filling here works well with both low carb wraps or regular tortillas — or make half and half, if only part of your family is low carb.

Baked Low Carb Turkey Broccoli Taquitos

Ingredients

Olive oil cooking spray (or olive oil)
1/2 Tbsp olive oil
1/4 of a medium yellow onion, diced
2 cups fresh broccoli florets, chopped small (about half of the 1 lb pack at ALDI)
2 cloves garlic, chopped
1/2 tsp crushed red pepper
4 oz cream cheese, softened
4 oz shredded cheddar cheese
1 cup cooked turkey (or chicken), chopped
Juice of 1/4 of a small lime
1/3 cup salsa verde
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
Three low carb wraps
Sea salt

Directions

Remove cream cheese from the refrigerator and place it on the counter to soften about 20 minutes before you start cooking. When you’re ready to begin, preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and spray it with olive oil cooking spray. (Or, drizzle the foil with olive oil and brush to coat.)

Add olive oil to a large skillet and heat it over medium heat until shimmering. Add onion and cook for two minutes. Add broccoli florets, garlic, and crushed red pepper, then saute for about five more minutes until broccoli is bright green and crisp-tender.

Meanwhile, combine your chopped cooked turkey with the cream cheese, cheddar cheese, lime juice, salsa verde, smoked paprika, chili powder, and cumin in a large bowl. Stir in the broccoli once it is cooked.

Cut each low carb wrap in half. Add a generous spoonful of the turkey mixture to the center of each half a wrap, leaving about an inch of room on each edge as shown above. Roll wraps up as tightly as possible and place them seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on in the ends.)

Spray the tops of the taquitos with olive oil cooking spray (or brush with olive oil) and sprinkle with sea salt, then bake them at 425 degrees for 13-17 minutes or until browned (see note).

Serve taquitos with salsa and/or sour cream (optional).

Note: This taquito time around I used olive oil spray, and the taquitos browned more quickly on the edges and less evenly than they do when I use regular olive oil — watch them so that they don’t over-brown, as the photo above is at just 13 minutes. Real olive oil is prettier and better for you, but the spray is easier and faster; entirely your call. (And yes, the regular flour tortilla one also browned more quickly, so it wasn’t the difference in wraps.)

Survey Says…?

As I was taking a pack of chicken out of the freezer to thaw for something else yesterday, MashupDad came into the kitchen hoping it was going to be to make “more of those taquito things” — and then helpfully pointed out that we have low carb wraps available, if that was the deciding factor. So, I’d say that these Atkins-friendly low carb taquitos were an unqualified success on his end.

I’ll probably make another batch of baked taquitos the next time I have leftover chicken, but will be sure sure to include extra flour ones for Mr. 10! The filling here is super flavorful, with a nice combination of spices & textures… and now I’m a little jealous, too. 😉

Baked Low Carb Turkey Broccoli Taquitos, printable recipe

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Low Carb Turkey Broccoli Taquitos

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The filling here works well with both low carb wraps or regular tortillas — or make half and half, if only part of your family is low carb.

Course dinner

Total Time 30 minutes minutes

Servings 3

Author Rachel Singer

Ingredients

• Olive oil cooking spray or olive oil
• 1/2 Tbsp olive oil
• 1/4 of a medium yellow onion, diced
• 2 cups fresh broccoli florets, chopped small (about half of the 1 lb pack at ALDI)
• 2 cloves garlic, chopped
• 1/2 tsp crushed red pepper
• 4 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 1 cup cooked turkey or chicken, chopped
• Juice of 1/4 of a small lime
• 1/3 cup salsa verde
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Three low carb wraps
• Sea salt

Instructions

• Remove cream cheese from the refrigerator and place it on the counter to soften about 20 minutes before you start cooking. When you’re ready to begin, preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and spray it with olive oil cooking spray. (Or, drizzle the foil with olive oil and brush to coat.)
• Add olive oil to a large skillet and heat it over medium heat until shimmering. Add onion and cook for two minutes. Add broccoli florets, garlic, and crushed red pepper, then saute for about five more minutes until broccoli is bright green and crisp-tender.
• Meanwhile, combine your chopped cooked turkey with the cream cheese, cheddar cheese, lime juice, salsa verde, smoked paprika, chili powder, and cumin in a large bowl. Stir in the broccoli once it is cooked.
• Cut each low carb wrap in half. Add a generous spoonful of the turkey mixture to the center of each half a wrap, leaving about an inch of room on each edge. 
• Roll wraps up as tightly as possible and place them seam side down on the baking sheet. (If some of the filling squeezes out while you’re rolling them, just push it back on in the ends.)
• Spray the tops of the taquitos with olive oil cooking spray (or brush with olive oil) and sprinkle with sea salt, then bake them at 425 degrees for 13-17 minutes or until browned (see note).
• Serve taquitos with salsa or sour cream (optional).

Notes

This taquito time around I used olive oil spray, and the taquitos browned more quickly on the edges and less evenly than they do when I use regular olive oil — watch them so that they don’t over-brown, as the photo above is at just 13 minutes. Real olive oil is prettier and better for you, but the spray is easier and faster; entirely your call. (And yes, the regular flour tortilla one also browned more quickly, so it wasn’t the difference in wraps.)

You can use either cooked turkey or cooked chicken here, and for your low carb wraps you can use either Flatout flatbread or the ALDI Fit & Active flatbread — but with either option check the net carbs, since they vary by flavor. (You’re looking for about 7g-8g net carbs per wrap.)

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