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!


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)


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.