Mexican Turkey Wraps
By Yankee Magazine|Feb 11 2008|
Ingredients
2 pounds frozen turkey thighs — thawed and skinned
1 4-oz can chopped green chiles
1/3 cup chopped onion
2 tbs Worcestershire sauce
2 tbs chili powder
1 8-oz can tomato sauce
1/4 tsp garlic powder
8 large flour tortillas — at room temperature
3/4 cup shredded cheddar cheese
2/3 cup sour cream
Diced fresh tomatoes
Shredded lettuce
Instructions
Place turkey thighs in crockpot. Add tomato sauce,
chiles, onion, Worcestershire, chili powder and garlic
powder. Cover and cook on low for 10 to 12 hours. Remove
turkey from bones; discard bones. Shred turkey and return
to pot. Stir to combine well with sauce. Spoon meat and
sauce onto a tortilla and roll up. Garnish with cheese,
sour cream, tomatoes and lettuce. Repeat with remaining
tortillas.
