Ingredients
2
turkey thighs (about 3 pounds), skin removed
1
jar (7 ounces) roasted red bell peppers, drained and coarsely chopped (1 cup)
2
medium onions, cut in half and sliced
1
teaspoon salt
2
cups Progresso™ chicken broth (from 32-ounce carton)
2
teaspoons Italian seasoning
8
flour tortillas (8 inches in diameter)
8
slices (1 ounce each) provolone cheese, cut in half
Preparation
Place turkey, bell peppers and onions in 4- to 5-quart slow cooker. Sprinkle with salt. Pour broth over turkey.
Cover and cook on Low heat setting 7 to 8 hours.
Remove turkey from cooker; place on cutting board. Shred turkey, using 2 forks. Stir turkey and Italian seasoning into mixture in cooker. Using slotted spoon to remove turkey mixture from cooker, fill each tortilla with about 2/3 cup turkey mixture. Top with cheese; roll up.
