How to Make Turkey-Swiss Chard Wraps with Apples

Ingredients

• 4 sprigs fresh tarragon or Italian (flat-leaf) parsley
• 2 large onions, cut into wedges
• ¼ lb turkey breast tenderloin, cut into 2- to 3-inch pieces
• 14.5 oz can reduced-sodium chicken broth
• 3 Tbsp fig-infused balsamic vinegar or balsamic vinegar
• 2 Tbsp olive oil
• 1 tsp honey
• ¼ tsp black pepper
• 1 large tart red apple, cored and cut into thin bite-size strips
• 3 tbsp coarsely chopped pistachio nuts, toasted if desired
• 12 large Swiss chard leaves, center stems removed, or butterhead (Boston or Bibb) lettuce leaves
• ¼ cup crumbled blue cheese (1 oz.)

1. Finely snip enough tarragon to measure 1 tsp.; set aside. In a 3-½- or 4-quart slow cooker combine remaining tarragon sprigs and onions. Add turkey and broth. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours.
2. Using a slotted spoon, remove turkey from broth. Strain broth, discarding solids. Reserve broth for another use. Coarsely shred or chop turkey.
3. In a large bowl whisk together the reserved snipped tarragon, vinegar, oil, honey, and pepper. Add turkey, apple, and pistachios; toss gently to coat.
4. For wraps, divide turkey mixture among Swiss chard leaves; sprinkle with cheese. Roll up chard leaves. If necessary, secure with toothpicks.