Making the crunch wraps:
In a large skillet over medium heat, add olive oil and cook turkey patties for 4-5 minutes per side until they are cooked through to 165˚F.
Season patties with taco seasoning as they cook. Press down on the patties gently as they cook. Ideally, you could get them roughly the same diameter as your corn tortillas, but it’s okay if the patties are slightly smaller in diameter.
When patties are done, lay out a large flour tortilla on a clean surface. Add half of your avocado to the center of the tortilla and half of the grated cheese. Place a crispy corn tortilla (tostada) right in the middle. Place the turkey patty on top of the corn tortilla and top with shredded lettuce and tomato.
Carefully fold edges of tortilla up and over, sealing in the fillings.
Cooking the crunch wraps:
You can use the same skillet to finish the crunch wraps. Wipe the skillet clean and add a fresh drizzle of oil.
Over medium heat, add the filled crunch wraps, folded side down, to the skillet. Let sear for 3 minutes which will seal the crunch wrap. Flip and sear for another 3-4 minutes on the second side which should melt the cheese on the inside and make the flour tortilla really crunchy.
Remove crunch wraps from skillet, chop in half or in quarters, and serve with sour cream and hot sauce.