1 pound thickly sliced smoked turkey from deli counter, chopped\r\n1 tablespoon chili powder\r\n2 cups shredded slaw cabbage, available in produce department\r\n1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas\r\n1 cup tomato sauce\r\n3 scallions, chopped\r\nSalt and pepper\r\n4 (12-inch) flour tortillas\r\n1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese\r\n2 tablespoons vegetable or olive oil\r\n1 cup sour cream\r\n2 tablespoons chopped cilantro leaves or flat-leaf parsley\r\n1 vine ripe orange or yellow tomato, seeded and finely chopped\r\n\r\nPreheat your toaster oven to 400 degrees F or high.\r\n\r\nPut turkey in in a bowl and season with chili powder. Add tomato sauce, chipotles in adobo, scallions, tomato sauce, and shredded cabbage. Toss the filling to combine and season with salt and pepper. Place the tortillas in a kitchen towel and set in the microwave on high for 1 minute. To build the burritos, place a generous handful of cheese near an edge of the tortilla. Pile 1/4 of the filling into your tortilla. Tuck in the sides and roll tightly. Repeat to make 4 wraps. Brush your toaster oven’s baking tray with vegetable or olive oil [I prefer olive oil.] Brush the wraps with more oil and bake until they’re a deep golden brown all over; about 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato.