Slow Cooker Beef Fajita Wraps

Tyson Beef Fajita Meat, 12 oz
Agave Nectar Light, 2 tbsp
Goat Cheese Soft, 4 oz
Annie's Naturals Organic Original BBQ Sauce, 4 Tbsp
Frontera Taco Sauce, 4 tbsp
Bell Pepper Strips Green, Red and Yellow, Mixed 1 cup
Onions Raw, 4 tbsp chopped
Flatout Light Flat Wrap, 4 serving

I usually just use a fork and knife and cut the wrap up into pieces (it's really runny).
You could use a whole wheat tortilla instead of the wrap.
You could use chicken instead of beef.

Put the 12 oz of Beef in the slow cooker. Cover the beef with water (enough water so it covers all of the beef and a little extra). Then let it sit for 6 hours on high. After 6 hours spray a pan and cut the bell peppers and onions. Stick them in the pan and heat on the stove top on medium heat stirring them so they don't burn or stick until they are tender and appear done. Turn them down to low. Turn the slow cooker off and strain the beef from the water. Add the beef to the pan with the peppers and onions. Mix in the goat cheese, and the agave nectar. Then mix in the BBQ sauce, and the taco sauce. Put the wraps on plates and scoop the mixture onto each one. Fold the wraps and microwave on high for 30 seconds.

Serving Size: Makes 4 Wraps