Prep the crunchy layer: If you don’t have a tostada, crisp a small corn tortilla in a dry skillet over medium heat, flipping until golden and crunchy. Set aside.

Cook the sausage: In a nonstick skillet over medium heat, cook turkey sausage until browned and warmed through. Remove and set aside.

Sauté the veggies: Add a light spray of oil. Cook chopped peppers and most of the green onions for 2 to 3 minutes, just until tender. Toss in a handful of spinach to wilt. Season with salt and pepper. Remove from pan.

Scramble the eggs: Whisk eggs with a pinch of salt, pepper, and smoked paprika. Pour into the skillet and gently scramble until just set. Don’t overcook; they’ll finish in the wrap.

Warm the large tortilla: Briefly warm the burrito tortilla in the skillet or microwave for 10 seconds so it’s flexible and less likely to tear.

Assemble the base: Spread 1 to 2 tablespoons of Greek yogurt in the center of the large tortilla. Add a spoonful of salsa if you like.

Build the layers: Add scrambled eggs, sausage, sautéed veggies, and a generous sprinkle of cheese. Top with the tostada shell to create the crunch barrier. If using avocado, add thin slices on top of the tostada.

Fold the wrap: Fold the edges of the large tortilla up and over the tostada, working around in a circle to create a tight, sealed package. If the tortilla doesn’t cover completely, place a small cut-out circle from another tortilla on the open spot as a “patch.”

Toast the wrap: Heat a little oil in the skillet over medium heat. Place the wrap seam-side down and press gently. Cook for 2 to 3 minutes until golden and crisp. Flip and cook the other side until the cheese melts and the outside is crunchy.

Finish and serve: Slice in half. Garnish with remaining green onions and extra salsa or hot sauce. Serve immediately for peak crunch.