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Moroccan Turkey Wraps

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 5-7 hrs

Servings: 8

Recipe By: Linda Johnson Larsen

From:  Knack Slow Cooking
Used with permission of Knack

Other Main Dishes
Other Mediterranean
Other Poultry

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Moroccan Turkey Wraps

Moroccan food is rich and flavorful, full of spices. It is also characterized by the combination of meats and dried fruits, like apricots and raisins. Other common ingredients include ginger root, nuts, onions, and garlic.

1  onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger root
1  (2-pound) turkey tenderloin
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1/2 cup dried currants
1/2 cup chopped dried apricots
1/2 cup chicken broth or broth made with chicken broth powder
1/2 cup plain yogurt
2 tablespoons cornstarch
8  flour tortillas
1/2 cup chopped pistachios
In a 3-quart slow cooker, combine onion, garlic, and ginger root. Cut turkey into 2-inch cubes and toss with flour, salt, pepper, cinnamon, and cumin. Coat the turkey with flour and spices so the spices penetrate the meat, and the flour thickens the sauce. Place over vegetables in slow cooker. Add currants and apricots.

Pour chicken broth over all. Cover and cook on low for 5 to 7 hours until turkey is thoroughly cooked.

In small bowl, combine yogurt and cornstarch; stir into slow cooker. Cover; cook on high for 20 minutes until thick. Serve mixture in tortillas with pistachios.
Chef Suggestions
Turkey tenderloin is like chicken breast in that it's easily overcooked in the slow cooker. It's a very low-fat cut. Check on it after 5 hours of cooking. If you want to cook this for a longer period of time, leave the tenderloin whole. Cook for 8 to 9 hours, then shred the turkey and return to the slow cooker.

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