©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Turkey Fajita Wraps

Turkey Fajita Wraps

2 cups Thick & chunky salsa
2 large bell peppers (I used 1 red and 1 green) cut into long strips (about 4 cups)
1 1/2 cups frozen whole kernal corn
1 tbs chili powder
1 tsp cumin
2 tbs fresh lime juice
3 cloves of garlic, minced
2 pounds turkey breast cutlets, cut into 4 inch long strips (I am subbing chicken)
16 flour tortillas (8 inch) warmed
Shredded mexican cheese blend

Stir the salsa, peppers, corn, chili powder, cumin, lime juice, garlic and turkey (or chicken) in a crock pot.

Cover and cook on low for 6 to 7 hours or until the turkey is cooked through. (or 3 to 4 hours on high)

Spoon about 1/2 cup of the turkey (or chicken) mixture down he center of each toritilla. Top with cheese. Fold the tortilla around the filling.

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