Knife and Fork Turkey-Corn Tortillas

Heat a small nonstick skillet over medium-high heat. Cook turkey 2–3 minutes or until no longer pink, add corn and cumin, and cook 1 minute to heat through.

Remove from heat, and stir in 1 tablespoon picante sauce and cilantro.

Warm tortillas according to package directions and place on a dinner plate, overlapping slightly. Spoon turkey mixture over tortillas; top with lettuce, cheese, and remaining 1 tablespoon picante sauce. Serve with lime wedges.