| 4 | slices bacon, cut into 1/2-inch pieces |
| 2 | lb turkey breast tenderloins, cut crosswise into 1-inch slices |
| 3/4 | cup barbecue sauce |
| 2 | tablespoons Old El Paso® taco seasoning mix (from 1-oz package) |
| 1 | medium ripe avocado, pitted, peeled and mashed |
| 2 | cups shredded lettuce |
| 1/2 | cup drained roasted red or yellow bell peppers (from 7-oz jar), large pieces cut up |
| 8 | Old El Paso® flour tortillas (6 or 8 inch), heated |
| 1. | In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices to skillet; cook 4 to 6 minutes, stirring occasionally, until turkey is brown on all sides. |
| 2. | Spray 3- to 4-quart slow cooker with cooking spray. Place turkey mixture in cooker. Top with barbecue sauce and taco seasoning mix; stir to mix well. |
| 3. | Cover; cook on Low heat setting 5 to 6 hours. |
| 4. | Remove turkey from cooker; place on cutting board. Use 2 forks to break up turkey; return turkey to cooker. Layer avocado, lettuce, turkey mixture and bell peppers on tortillas; roll up. |
| No change. |
|
| To warm tortillas, wrap them in foil and heat in the oven at 325°F for about 7 minutes. Or place them on a microwavable plate, cover with microwavable waxed paper and microwave on High 45 to 60 seconds. |
|
| Tender, low-fat meats, like the turkey tenderloins in this recipe, will get dry and tough if overcooked, so follow the cooking times carefully. |
Nutrition Information:
340 ( 80); 9g ( 2g, 1g); 80mg; 950mg; 34g ( 1g, 9g); 31g 15%; 35%; 10%; 15% 1 1/2 ; 1/2 ; 0 ; 3 1/2 2