Turkey, Bacon and Avocado Wraps

 

4

slices bacon, cut into 1/2-inch pieces

2

lb turkey breast tenderloins, cut crosswise into 1-inch slices

3/4

cup barbecue sauce

2

tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

8

Old El Paso® flour tortillas (6 or 8 inch), heated

1

medium ripe avocado, pitted, peeled and mashed

2

cups shredded lettuce

1/2

cup drained roasted red or yellow bell peppers (from 7-oz jar), large pieces cut up

• 1 In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices; cook 4 to 6 minutes, stirring occasionally, until brown on all sides.
• 2 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place bacon and turkey. Top with barbecue sauce and taco seasoning mix; mix well.
• 3 Cover; cook on Low heat setting 5 to 6 hours.
• 4 Remove turkey from slow cooker; place on cutting board. Using 2 forks, break up turkey; return to slow cooker. On each tortilla, layer avocado, lettuce, turkey mixture and roasted peppers; roll up.