2 c Thick Salsa
2 large green and/or red bell peppers, seeded and cut into 2-inch strips (about 4 c)
1-1/2 c Frozen Whole Kernel Corn, Thawed
1 tbsp Chili Powder
2 tbsp Lime Juice
3 Cloves Garlic, Minced
2 lbs TURKEY CUTLETS, Cut Into 4-Inch Long Strips
16 (8-Inch) Flour Tortillas, Warmed
Shredded Mexican Cheese Blend As Needed
Stir salsa, bell 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 HIGH for 3 to 4 hours or until turkey is cooked through.
Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with cheese.
Tightly fold each tortilla around the filling.