Slow Cooker Tex-Mex Turkey Wraps (Crowd Size)

 

2

lb turkey breast tenderloins

1/4

teaspoon seasoned salt

1/4

teaspoon pepper

1

medium onion, chopped (1/2 cup)

1/3

cup water

2

packages (1 oz each) Old El Paso® taco seasoning mix

2

packages (11 oz each) Old El Paso® flour tortillas for burritos (16 tortillas; 8 inch)

2

cups bite-size pieces lettuce

2

cups shredded Cheddar cheese (8 oz)

• 1 Place turkey in 3 1/2- to 4-quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.
• 2 Cover and cook on low heat setting 6 to 7 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
• 3 Remove turkey from slow cooker. Shred turkey, using 2 forks. Measure liquid from slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes (dry) and liquid mixture in slow cooker. Stir in shredded turkey.
• 4 Cover and cook on low heat setting 1 hour.
• 5 Spoon about 1/4 cup turkey onto center of each tortilla; top with lettuce and cheese. Roll up tortillas.