Tex-Mex Turkey Wraps (5 Points)

Makes 16 wraps

2 lbs. turkey breast tenderloins

1/4 tsp. seasoned salt

1/4 tsp. pepper

1 med. onion, chopped (1/2 cup)

1/3 cup water

2 envelopes (1 1/4 oz. each) taco seasoning mix

16 flour tortillas (8-10" in diameter)

2 cups bite-size pcs. lettuce

2 cups shredded Cheddar cheese (8 oz.)

Place turkey in 3 1/2-4 qt. Slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.  Cover and cook on LOW 6-7 hrs. or until juice of turkey is no longer pink when centers of thickest pieces are cut.  Remove turkey from slow cooker. Shred turkey, using 2 forks. Measure liquid from slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes (dry) and liquid mixture in slow cooker. Stir in shredded turkey.  Cover and cook on LOW 1 hr.  Spoon about 1/4 cup turkey onto center of each tortilla; top with lettuce and cheese. Roll up tortillas.

Per wrap. cal 260, fat 8g, sat fat 4g, chol 50mg, sod 540mg, carb 28g, fiber 2g, prot 22g  Points: 5