Cut mushrooms into 1/4" slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine sour cream, pesto, 1/2 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, 1/4 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 1/4 cup water and demi-glace to hot pan and bring to a simmer. Once simmering, stir occasionally until combined, 1-2 minutes.

Remove from burner and stir in Swiss cheese and half the bacon bits (reserve remaining for topping).

Place tortillas on a clean work surface.

Place filling equally in center of each tortilla. Tuck one tortilla end under filling and roll tightly, placing seam side down on work surface. 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, reserved bacon, and green portions of green onions. Bon appétit!