Ingredients 

1 15-ounce can no-salt-added diced tomatoes, drained

2 large carrots, cut into 1/2-inch pieces

1 green bell pepper, finely chopped

1/4 cup roughly chopped fresh cilantro, plus more for topping

4 scallions, chopped, plus more for topping

2 tablespoons almond butter

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon ancho chile powder

2 teaspoons unsweetened cocoa powder

1/2 teaspoon Chinese five-spice powder or ground cinnamon

1 skinless, bone-in turkey breast (about 2 1/2 pounds)

8 sprouted tortillas

Directions

1. Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart crockpot and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
2. Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone.
3. Return the shredded turkey to the slow cooker and stir to coat.
4. Warm the tortillas in a dry skillet.
5. Serve the turkey in the tortillas and top with more cilantro and scallions.