Slow-Cooker Buffalo Turkey Wraps
This simple yet mouthwatering recipe is one of my family's favorites! My mom invented this recipe for my dad because they both loved chicken wings so much and needed an alternative when she developed an allergy to chicken. Slow-cooking the turkey makes it fall apart with a fork, while the cabbage gives it the perfect crunch. Serve with celery on the side with extra dipping sauce for a delectable lunch or dinner. Enjoy :)
- 1.5-2 pounds turkey breast tenderloins
- 12 ounce bottle Frank's RedHot Original, divided
- 2-3 squirts preferred Beverage Booster
- 3/4 cup sour cream
- 6 whole wheat tortillas (8 inch)
- 3 cups shredded cabbage
- 12 ribs of celery, bases trimmed and halved
- In a gallon storage bag, combine turkey with 1/2 cup of Frank's RedHot & Beverage Booster. Let marinate in refrigerator for 2-3 days, flipping the bag once a day.
- Put tenderloins in a slow-cooker and discard the marinade; add 1/4 cup Frank's RedHot. Cook on the low heat setting for 6-7 hours.
- For sauce, mix sour cream and equal part Frank's RedHot in a small mixing bowl. Using two forks, pull apart turkey into large pieces while still in slow-cooker.
- To serve, add turkey to each tortilla and top with 1/2 cup shredded cabbage, along with a generous tablespoon of sauce. Serve celery with extra sauce on the side for dipping.