Cut mushrooms into ¼" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. In a mixing bowl, combine sour cream, sun-dried tomato pesto, ½ tsp. water, and a pinch of salt. Set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add turkey to hot pan and stir occasionally, breaking up meat, 2 minutes. Add mushrooms, white portions of green onions, seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until mushrooms are softened, no pink remains on turkey, and turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

Add ¼ cup water and demi-glace to hot pan. Bring to a simmer. Once simmering, stir occasionally until combined, 1-2 minutes. Remove from burner. Stir in cheese and half the bacon bits (reserve remaining for topping) until combined.

Place tortillas on a clean work surface. Divide filling equally among tortillas, placing on center. Tuck one tortilla end under filling and roll tightly, placing seam side down. If desired, use a toothpick to hold flautas together. Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down, and cook until browned on one "side," 2-3 minutes. Replenish olive oil, if necessary. Gently roll flautas to other "side" and cook until browned, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing with crema, remaining bacon bits, and green portions of green onions. Bon appétit!