Mexican Turkey Wraps


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


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.

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