Instructions

• Place a medium skillet over medium-high heat. Add the 1/2 pound lean ground turkey to the skillet and break it up with a spatula.
• While the turkey cooks, add 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, and 1/4 teaspoon salt. Stir and continue breaking the turkey into small pieces until there is no pink remaining.
• Remove the skillet from the heat and drain any excess fat. Transfer the cooked turkey to a plate or bowl and set aside.
• Lay the four 10" whole wheat tortillas flat on a clean work surface. Divide the cooked turkey evenly among the four tortillas, placing each portion in the center of a tortilla.
• Evenly drizzle the 1/2 cup sour cream over the turkey portions. Top each with the 1 cup whole wheat tortilla chips (divided evenly), then the 1 cup shredded Mexican blend cheese, the 1/2 cup shredded lettuce, and finally the 1/2 cup salsa (all divided evenly among the tortillas).
• Fold each tortilla into a sealed wrap: fold one edge toward the center to partially cover the filling, then rotate and fold the next edge toward the center so it overlaps the previous fold. Continue folding the remaining edges toward the center until the filling is enclosed and the tortilla forms a compact packet with the folds overlapping.
• Wipe the skillet clean if needed, return it to medium heat, and add the 1 teaspoon olive oil. When the oil is hot, place one assembled wrap seam-side (folded-side) down in the skillet.
• Cook the wrap about 2 minutes on the first side, until golden and the folds have sealed, then flip and cook about 2 minutes on the other side until golden. Transfer to a plate and repeat with the remaining wraps, cooking each seam-side down first.
• Serve the Crunchwraps hot.