1. In a 12-inch nonstick frying pan, combine turkey, garlic, onion, chili powder, and cumin. Cook over medium-high heat, stirring often, until meat is lightly browned, 7 to 8 minutes.
2. While meat browns, chop kale and chipotles. When meat is ready, add kale, chipotles, and tomato sauce to pan and stir. Cover tightly and simmer, stirring occasionally, until kale is wilted, about 10 minutes.
3. Transfer mixture to a serving bowl; spoon into tortillas to eat.