Slow cooking is the key to the moist and flavorful filling for these zesty turkey and pepper wraps that practically cook themselves!
Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with the cheese. Fold the tortillas around the filling.
2 cups Pace® Picante Sauce2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)1.5 cups frozen whole kernel corn, thawed1 tablespoon chili powder2 tablespoons lime juice3 cloves garlic, minced2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips16 flour tortilla, warmed1 cup shredded Mexican blend cheese(about 4 ounces)
Finely chopped shrimp, sautéed with butte...
Our recipe for Overnight Breakfast Cassero...
The kids are going to love this...favorite...
Nothing could be easier than this fruit pi...