Rating: 4 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
  • 22 Ratings

If you're not feeding a crowd, refrigerate or freeze the leftover turkey to reheat for another meal.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins
6 hrs
5 mins
6 hrs 25 mins
12 wraps


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place turkey in prepared cooker. In a small bowl stir together stir-fry sauce and the water. Pour over turkey.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

  • Transfer turkey to a cutting board; cool slightly. Remove turkey from bones; discard bones. Using two forks pull turkey apart into shreds. Return to mixture in cooker. Stir broccoli into mixture in cooker. Cover; let stand for 5 minutes. Using a slotted spoon remove turkey mixture from cooker.

  • To serve, place some of the turkey mixture on each tortilla. Top with green onions. If desired, spoon some of the cooking juices from cooker on top of green onions. Roll up and serve immediately.


To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Heat about 10 minutes or until heated through.

Nutrition Facts

207 calories; fat 5g; cholesterol 67mg; saturated fat 1g; carbohydrates 20g; insoluble fiber 2g; protein 20g; sodium 422mg.