|Turkey tenderloins||2 Pound|
|Reduced-sodium taco seasoning||1 1⁄4 Ounce (1 Envelope)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Canned diced tomatoes and green chilies||14 1⁄2 Ounce, drained (1 Can)|
|Fat free flour tortillas||8 (8 Inch Each)|
|Shredded reduced fat sharp cheddar cheese||4 Ounce (1 Cup)|
|Shredded lettuce||2 Cup (32 tbs)|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Chopped tomato||2 Cup (32 tbs)|
1. Rub turkey tenderloins with taco seasoning, place in a 3-quart slow cooker. Add onion, celery, and canned tomatoes, cover with lid. Cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 hours. Remove turkey tenderloins from slow cooker, and shred with 2 forks. Return shredded turkey to slow cooker.
2. Warm tortillas according to package directions. Spoon 3/4 cup turkey mixture down center of each tortilla using a slotted spoon. Top each serving with 2 tablespoons shredded cheese, 1/4 cup lettuce, 1 tablespoon sour cream, 1 tablespoon olives, and 1/4 cup chopped tomato, and roll up.