• In a large skillet over medium-high heat, cook the lean ground beef or ground turkey until fully browned, breaking it apart as it cooks. Drain any excess fat, then add the taco seasoning along with the water and stir well to coat the meat evenly. Let the mixture simmer for several minutes until thickened and flavorful.
• In a large mixing bowl, combine the cooked meat with the reduced-fat shredded cheddar cheese and fat free plain Greek yogurt. Mix until everything is creamy and well incorporated.
• Lay an egg roll wrapper flat on a clean surface and add a generous scoop of the filling to the center, using about one-third to one-half cup to create thick, loaded egg rolls. Add several pieces of broken tostada shell on top for that signature crunch.
• Fold the bottom corner up over the filling, tuck in the sides tightly, and roll it up into a firm egg roll. Use a little water along the edges to seal it securely. Continue until all the filling is used.

Air Fryer Method

• To cook in the air fryer, preheat it to 375°F and lightly spray the egg rolls with cooking spray to help them crisp up. Place them in a single layer in the basket, working in batches if needed.
• Cook for about 10 to 12 minutes, flipping halfway through, until they are golden brown and crispy on the outside.

Oven Method

• For the oven method, preheat the oven to 400°F and place the egg rolls on a lined baking sheet. Lightly spray them with cooking spray so they crisp evenly. Bake for 18 to 22 minutes, flipping halfway through, until they are browned and crispy.

Avocado Crema

• To make the avocado crema, add the ripe avocados, fat free plain Greek yogurt, fresh lime juice, garlic, cilantro, salt, and black pepper to a blender or food processor. Blend until smooth and creamy. Add a small amount of water as needed to thin the mixture to your desired consistency, then taste and adjust seasoning before serving.