Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Taco | not in our table | 0 |
| Burrito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds turkey breast tenderloins
- ¼ teaspoon seasoned salt
- ¼ teaspoon pepper
- 1 medium onion, chopped (½ cup)
- ⅓ cup water
- 2 envelopes (1.25 ounces each) Old El Paso ® taco seasoning mix
- 2 packages (11.5 ounces each) Old El Paso ® flour tortillas for burritos (16 tortillas, 8 inch)
- 2 cups bite-size pieces lettuce
- 2 cups shredded cheddar cheese (8 ounces)
Directions
Place turkey in 3½ to 4-quart slow cooker.
Sprinkle with seasoned salt and pepper.
Add onion and water.
Cover and cook on low heat setting 6 to 7 hours 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 heat setting 1 hour.
Spoon about ¼ cup turkey onto center of each tortilla; top with lettuce and cheese.
Roll up tortillas.