Homemade Crunchwraps

Preheat oven to 400°F.

Cut corn tortillas in half. Place on a large baking sheet and coat both sides with cooking spray. 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. Add turkey, onion, chili powder, the remaining 1 1/2 teaspoons cumin, garlic powder, chipotle powder, oregano and salt; cook, stirring, until the turkey is cooked through, about 5 minutes. 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 ½ 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.