Turkey Fajita Wraps

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 Sauce
2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)
1.5 cups frozen whole kernel corn, thawed
1 tablespoon chili powder
2 tablespoons lime juice
3 cloves garlic, minced
2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips
16 flour tortilla, warmed
1 cup shredded Mexican blend cheese(about 4 ounces)