Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Finely snip enough of the tarragon to measure 1 teaspoon; set aside. In a 3 1/2- or 4-quart slow cooker combine the remaining tarragon sprigs and onions. Add turkey and broth. Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
Using a slotted spoon, remove turkey from broth. Strain broth, discarding solids. Reserve broth for another use. Coarsely shred or chop turkey.
In a large bowl whisk together the reserved snipped tarragon, vinegar, oil, honey and pepper. Add turkey, apple and pistachios; toss gently to coat.
For wraps, divide turkey mixture among Swiss chard leaves; sprinkle with cheese. Roll up chard leaves. If necessary, secure with toothpicks.