Start by making the sauce. In a small bowl, stir together sour cream, lime juice, minced chipotle pepper and paprika, then season with salt and pepper. Set aside.
Sauté the peppers and onions until softened, set aside.
Make the scrambled eggs. Add eggs and half & half to a medium bowl and whisk until frothy. In a medium nonstick pan, melt butter over medium-low heat. Pour egg mixture into the pan. Let set slightly, then reduce heat to low. Stir the eggs with a spatula or wooden spoon. Once cooked to your liking, fold in diced cilantro and remove from heat.
Now assemble the wrap. Spread the chipotle sour cream sauce onto the center of each flour tortilla, then top each with scrambled eggs, veggies, turkey sausage and cheese. Fold tortillas around the center. After wrapping, quickly invert the wrap, so the pleats are on the bottom, and they stay together. *See note
Cook wrap: (I used the same pan I had used to cook the peppers and onions.) In a medium nonstick pan over medium heat, heat a very thin layer of oil. Working one at a time, add wrap, seam-side down, and cook until the tortilla is golden on the bottom, 3 to 5 minutes. Flip wrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining wrap. Cut each in half and serve warm.
Notes
Depending on how full your shell is, you may have exposed ingredients after folding the tortilla. You can cut a disc in an extra shell and use it to cover the center ingredients. I chose to just cook with cheese exposed and the cheese ended up crispy and delicious.