Finish with your favorite toppings like cilantro, avocado or pico de gallo.
Cut corn tortillas in half.
Place on a large baking sheet and coat both sides with cooking spray.
Photography / Kelsey Hansen, Styling / Greg Luna
Bake for 6 minutes.
Turn over, sprinkle with 1/2 teaspoon cumin and continue baking until crisp, 4 to 6 minutes more.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Transfer to a bowl and keep warm.
Wipe out the skillet.
To assemble crunchwraps, place a flour tortilla on a clean work surface.
Brush the edge all around with water.
Spread 2 tablespoons sour cream over the surface, leaving a 1 1/2-inch border.
Spread 12 cup turkey mixture over the bottom half of the tortilla.
Place 1 crisped corn tortilla half on top of the turkey.
Scatter 1/4 cup tomatoes over the corn tortilla and sprinkle with 2 tablespoons cheese.
Fold the empty tortilla side over the filling, pressing to seal.
Repeat the process with the remaining ingredients to make 6 crunchwraps.
Heat 1 tablespoon oil in the skillet over medium heat.
Add 2 of the crunchwraps and cook until golden on each side, about 4 minutes total.
Repeat with the remaining oil and crunchwraps.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
