Four lettuce wrapped turkey enchiladas, topped with jalapeno.

Slow Cooker Enchilada Lettuce Wraps

Name: Slow Cooker Enchilada Lettuce Wraps
Total time: 2 h 25 min
Yield: 6
Cuisine: Mexican/ Tex-Mex
Ingredients: 1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin; 1 tablespoon ground chili powder; 1 teaspoon ground cumin; 1 can LA VICTORIA® enchilada sauce; 1 jalapeño pepper, sliced; leaves from head of Boston Bibb; garnish: avocado slices, cilantro leaves, shredded Cheddar cheese and sour cream

Get your Tex/Mex fix! These Slow Cooker Enchilada Lettuce Wraps ditch the tortilla for lettuce to make a great gluten-free lunch. Slow cooked turkey tenderloin is undeniably delicious and simple to make, for a fast prep that’s anything but plain.

Total Time

2 Hours 25 Minutes

Serving Size

6 Servings

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin

tablespoon ground chili powder

teaspoon ground cumin

can LA VICTORIA® enchilada sauce

jalapeno pepper, sliced

leaves from head of Boston Bibb

garnish: avocado slices, cilantro leaves, shredded cheddar cheese and sour cream

Place turkey in bottom of slow-cooker. Sprinkle with chili powder and cumin. Pour enchilada sauce over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.

Always cook turkey to well-done, 165°F as measured by a meat thermometer. Shred turkey with 2 forks. Stir in jalapeno slices and cilantro.

Serve in lettuce cups. Garnish, with avocado, cilantro, shredded cheddar cheese, and sour cream, if desired.

Calories

180

Protein

29g

Carbohydrates

12g

Fiber

Sugars

Fat

Cholesterol