1 t chili powder 1 t ground cumin 3-4 T oil 4 medium potatoes peeled and diced 1/2 cubes 1 onion diced 3 garlic cloves minced 1 jalapeno pepper diced (remove seeds if you like it milder) 1 lb Trader Joe’s ground turkey salt and pepper to taste 2 T (or more) ghost pepper or other hot salsa crumbled queso fresco or shredded jack cheese 1 sliced avocado 8 Trader Joe’s flour tortillas–warmed Toast the chili powder and cumin in a nonstick skillet until fragrant. Add oil, potatoes and onion stir until combined. Saute about 10 minutes until potatoes are just about done. Add garlic and pepper saute another 2 min. Add ground turkey and brown until cooked through. Salt and pepper to taste. Turn the hash until potatoes and turkey are browned. Use a bacon weight if you want it extra crispy. Add salsa and combine. Divide the hash evenly over the tortillas, top with cheese and avocado and roll. Serve with extra salsa if desired. Makes 4 servings of two hashwraps.