There’s nothing like a crockpot to help you get meals ready on a busy day. The slow cookers are great for making anything from soups and stews to inexpensive cuts of meat that come out and tender and delicious. But I recently found that a crockpot can be used to make one of my favorites even easier – Tex-Mex Wraps.
You can either use the whole recipe to make 16 wraps or cut the recipe in half for a smaller amount. The meat freezes well, so you can make the full recipe and freeze half of it for another day, saving you preparation time for a second meal.
Once the meat for the wraps is cooked in the crockpot, all you have to do is add some lettuce and cheese when you’re ready to serve them. Serve the wraps with a vegetable, like fried green beans or corn, along with some tortilla chips and salsa for a complete and tasty meal.
TEX-MEX WRAPS
2 pounds turkey breast tenderloins
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, chopped (about 1/2 cup)
2 cups water
2 (1 1/4-ounce) envelopes taco seasoning mix
16 (8-10 inches) flour tortillas
2 cups bite-size pieces of lettuce
2 cups (8 ounces) shredded cheddar cheese
Place turkey in 3-1/2 to 4-quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water and taco seasoning mix.
Cover and cook on low heat setting 6 to 7 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. When turkey is done, shred it in slow cooker using 2 forks. Cover and cook on low heat setting about another hour to let meat absorb the taco seasoning and juices.
Spoon about 1/4 cup turkey onto center of each tortilla and top with cheese and lettuce. Roll up tortillas.
Note: You can replace the turkey with chicken tenderloins, and the cheddar cheese can be replaced by another favorite shredded cheese.
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