Cooking Instructions:

• In a skillet over medium heat, add the teaspoon of olive oil. Once shimmering, add the lean ground turkey. Sprinkle in the cumin, chili powder, onion powder, paprika, and salt. Cook until the turkey is browned and fully cooked through, about 7-10 minutes. Break it apart with your spatula as it cooks, ensuring even browning.
• While the turkey is cooking, lay your whole wheat tortillas flat on a clean surface. If they are too stiff, you can warm them slightly in the microwave for about 15 seconds to make them more pliable.
• Start by placing a generous spoonful of the cooked turkey mixture in the center of each tortilla. Top it with a dollop of sour cream, a handful of crushed tortilla chips, a sprinkle of shredded cheese, some shredded lettuce, and a spoonful of salsa.
• To fold your Crunchwrap, start by folding the sides of the tortilla over the filling. Then, fold the bottom up to create a pocket, followed by the top. Keep folding until you have a tightly sealed wrap.
• In the same skillet you used for the turkey, place the folded Crunchwrap seam-side down. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches, depending on the size of your skillet.
• Once cooked, remove the Crunchwraps from the skillet and let them cool slightly on a plate. Cut in half to reveal the delicious layers within, and serve with extra salsa on the side for dipping!