For the Taco Meat: 

• 1 LB. ground turkey
• ½ Cup yellow onion, minced
• 4 garlic cloves, minced
• 1 Packet Siete medium taco seasoning
• 2 TBSP olive oil

For the Filling of the Crunchwrap Supremes: 

• XL or Large burrito size flour tortillas (I used XL super soft mission tortillas)
• Tostados (I used gluten free mission tostadas)
• ½ Cup turkey taco meat, cooked
• Small flour tortillas (I used mission extra fluffy flour tortillas)
• 5% Fat greek yogurt
• Siete cashew queso
• Lettuce, shredded
• Tomatoes, diced
• Pickled jalapenos (Jeff's Garden brand)
• Limes , cilantro, salsa and hot sauce (optional for serving with)
• 2 TBSP olive oil

Layering the Crunchwrap Supreme in Order: 

• XL burrito size tortilla
• ½  Cup turkey taco meat
• 2-3 TBSP Siete cashew queso
• 1 GF mission tostada
• Greek yogurt spread on top of the tostada
• Lettuce to your liking
• Fresh diced tomato to your liking
• 2 TSP or more Jeff’s garden diced tamed jalapenos
• 1 Regular sized flour tortilla
  

1. Mince your yellow onion, set aside. Mince your garlic cloves, set aside.
2. Chop your tomato, set aside. If you didn’t buy the bag of pre shredded lettuce, thinly slice your lettuce into shreds, set aside.
3. Heat a pan over medium heat and add 2 TBSP olive oil. Once oil has been heated, add your yellow onion and garlic and cook for 2-3 minutes until fragrant and onions become translucent.
4. Then, add your ground turkey and mix well with the onions and garlic. When about halfway cooked, sprinkle your medium siete taco seasoning and continue to mix and cook until the meat is no longer pink. When fully cooked, remove from heat.
5. To assemble your crunchwrap supreme: start with your XL burrito tortilla and then place ½  Cup turkey taco meat in the middle of the large tortilla, pour 2 TBSP Siete cashew queso over the top of the cooked turkey and distribute evenly and place a GF mission tostada on top of the queso and meat. Then,  spread Greek yogurt on top of the tostada so it covers the entire tostada. Add shredded lettuce to your liking, followed by fresh diced tomato to your liking. Then, sprinkle and distribute 2 TSP or more Jeff’s garden diced tamed jalapenos and then top with 1 Regular sized flour tortilla.
6. Fold one edge up, and continue to turn the crunchwrap until all edges are folded up and the crunchwrap is sealed.
7. Heat a drizzle of oil or spray with non-stick spray and pan fry for 2-3 minutes per side.
8. Cut in half and serve with hot sauce of your choice and extra lime wedges.
9. ENJOY!