Turkey flautas

Shred the turkey into a bowl; mix with salt, black pepper, freshly grated pepper jack and a handful of green onions.

Wrap small corn tortillas in a paper towel, put in a zip-top bag sealed only halfway and microwave about 45 seconds until soft and steamy; keep covered.

Overlap two tortillas, place a quarter to a third of a cup of filling just below the middle, paint the far edge with egg white, and roll up tightly, ending seam side down.

Heat about a quarter inch of vegetable oil in a saute pan over medium heat until a scrap of tortilla bubbles; lay in the flautas seam side down and press with a spatula for a few seconds.

Fry on medium about 3 to 4 minutes per side until crispy, golden and heated through, flipping a couple more times; finish in the oven if the outside browns before the inside is hot.

Drain on a paper towel about a minute.

Top with shaved Savoy cabbage, a spoon of avocado mashed with lemon and salt, sour cream, roasted tomato salsa and cilantro.