Turkey Fajita Wraps
Slow cooking is the key to the moist and flavorful filling for these zesty turkey and pepper wraps that practically cook themselves!
Ingredients
2 cups Pace® Picante Sauce
2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)
1.5 cups frozen whole kernel corn, thawed
1 tablespoon chili powder
2 tablespoons lime juice
3 cloves garlic, minced
2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips
16 flour tortilla, warmed
1 cup shredded Mexican blend cheese(about 4 ounces)
2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)
1.5 cups frozen whole kernel corn, thawed
1 tablespoon chili powder
2 tablespoons lime juice
3 cloves garlic, minced
2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips
16 flour tortilla, warmed
1 cup shredded Mexican blend cheese(about 4 ounces)
Instructions
Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker.
Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.
Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with the cheese. Fold the tortillas around the filling.
Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.
Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with the cheese. Fold the tortillas around the filling.
Turkey Fajita Wraps
Slow cooking is the key to the moist and flavorful filling for these zesty turkey and pepper wraps that practically cook themselves!
Directions
Print
Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with the cheese. Fold the tortillas around the filling.
Ingredients
2 cups Pace® Picante Sauce2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)1.5 cups frozen whole kernel corn, thawed1 tablespoon chili powder2 tablespoons lime juice3 cloves garlic, minced2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips16 flour tortilla, warmed1 cup shredded Mexican blend cheese(about 4 ounces)
Power Breakfast Sandwiches
You can feel good about sending the kids o...
Instant Pot® Mac & Cheese with Pan...
This creamy, cheesy pasta is so easy to ma...
Low FODMAP Chicken Parm Meatballs
Our recipe for Low FODMAP Chicken Parm Mea...
Brie and Walnut Tartlets
Perfectly beautiful on an appetizer buffet...