Slow-Cooker Italian Turkey Wraps

Use your slow cooker to make tasty Italian tortilla roll-ups with turkey and cheese. They make great lunch leftovers, too! MORE+ LESS-

By Betty Crocker Kitchens

December 17, 2012

turkey thighs (about 3 pounds), skin removed

jar (7 ounces) roasted red bell peppers, drained and coarsely chopped (1 cup)

medium onions, cut in half and sliced

teaspoon salt

cups Progresso™ chicken broth (from 32-ounce carton)

teaspoons Italian seasoning

flour tortillas (8 inches in diameter)

slices (1 ounce each) provolone cheese, cut in half

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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.

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.