8
slices (1 ounce each) provolone cheese, cut in half
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Steps
1
Place turkey, bell peppers and onions in 4- to 5-quart slow cooker. Sprinkle with salt. Pour broth over turkey.
2
Cover and cook on Low heat setting 7 to 8 hours.
3
Remove turkey from cooker; place on cutting board. Shred turkey, using 2 forks. Stir turkey and Italian seasoning into mixture in cooker. Using slotted spoon to remove turkey mixture from cooker, fill each tortilla with about 2/3 cup turkey mixture. Top with cheese; roll up.
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Turn these wraps into sandwiches by substituting hoagie buns for the flour tortillas. Be sure to thoroughly drain the turkey and veggies.
For potlucks, sports events or family gatherings, skip the tortillas. Instead, purchase 20 dollar buns, and cut 5 slices of cheese into fourths. Use about 1/4 cup turkey mixture and one cheese piece for each mini sandwich.
For a tasty twist, spread pesto on the tortillas before adding the filling.
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Nutrition Facts
Serving Size:1 Wrap
Calories
525
Calories from Fat
135
Total Fat
15g
Saturated Fat
7g
Cholesterol
125mg
Sodium
1450mg
Total Carbohydrate
54g
Dietary Fiber
4g
Protein
44g
% Daily Value*:
Iron
28%
28%
Exchanges:
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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