Let your crockpot do most of the heavy lifting in this recipe that wraps up barbecue pulled turkey, creamy slaw and tangy pickles.

INGREDIENTS

• 1 lb Kentucky Legend Quarter Sliced Turkey
• 1 1/4 cups barbecue sauce
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 2 tbsp cider vinegar
• 1 tsp grainy mustard
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 tsp each salt and pepper
• 4 cups coleslaw mix
• 1/2 cup sliced pickles
• 4 large tortillas (10-inch)

DIRECTIONS

1. Place turkey in bowl of slow cooker. Pour barbecue sauce over top. Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours or until turkey is very tender.
2. Remove from slow cooker. Let stand for 10 minutes. Shred turkey with 2 forks and return to cooking liquid in slow cooker. Set slow cooker to Warm.
3. Meanwhile, whisk together mayonnaise, sour cream, vinegar, mustard, honey, garlic, salt and pepper until blended; toss with coleslaw mix.
4. Spoon pulled turkey and sauce down along center of each tortilla. Top with coleslaw and pickles.
5. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly like a burrito.

Tip: For a spicy kick, stir 2 chopped canned chipotle peppers into barbecue sauce before adding to slow cooker.