Heat a large skillet over medium heat. Spray with cooking oil

In a small bowl, combine the rice with 1 tablespoon of salsa.

On a plate, lay out a tortilla, and sprinkle 1/4 cup cheese in center. Lay 2 half hard shells side by side to create circle.

On that circle, add the 1/4 cup salsa rice, then 1/4 cup taco meat, then 1/8 cup lettuce, then 1/8 cup salsa, then 1/8 cup greek yogurt then a few slices of jalapenos (as many as desired).

Top with 2 more half hard shells to top the circle, then a small sprinkle of cheese in the middle.

Working carefully, fold the tortilla in a bit at a time to create a pinwheel. Hold tightly and place folded-side-down on the hot skillet. Cook for 3 minutes until lightly browned and seal up, then flip and cook another 3 minutes on the bottom.

Repeat with the second crunchwrap. Serve with more greek yogurt and salsa!