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Slow-Cooker Italian Turkey Wraps

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Slow-Cooker Italian Turkey Wraps
  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 8
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Use your slow cooker to make tasty Italian tortilla roll-ups with turkey and cheese. They make great lunch leftovers, too!
Updated Dec 17, 2012

Ingredients

  • 2 turkey thighs (about 3 pounds), skin removed
  • 1 jar (7 ounces) roasted red bell peppers, drained and coarsely chopped (1 cup)
  • 2 medium onions, cut in half and sliced
  • 1 teaspoon salt
  • 2 cups Progresso™ chicken broth (from 32-ounce carton)
  • 2 teaspoons Italian seasoning
  • 8 flour tortillas (8 inches in diameter)
  • 8 slices (1 ounce each) provolone cheese, cut in half
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Turn these wraps into sandwiches by substituting hoagie buns for the flour tortillas. Be sure to thoroughly drain the turkey and veggies.
  • tip 2
    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.
  • tip 3
    For a tasty twist, spread pesto on the tortillas before adding the filling.

Nutrition

525 Calories, 15g Total Fat, 44g Protein, 54g Total Carbohydrate

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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