Turkey Sierra Wrap Recipe

In a small bowl, combine mayonnaise, Greek yogurt, minced chipotle pepper, adobo sauce, lime juice, minced garlic, honey, smoked paprika, and 1/4 tsp salt. Whisk until smooth and uniform in color.

Taste and adjust heat or acidity: add more adobo or a pinch of salt or 1/2 tsp honey if too spicy. Refrigerate while assembling wraps so flavors meld (at least 10 minutes).

If turkey breast is cold from the refrigerator, let sit 10 minutes to slightly warm, then season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. This enhances flavor without drying.

Lay slices in a single layer on a plate; if slices are thick, warm them in a skillet over medium-low heat for 1–2 minutes per side or in a 300°F (150°C) oven for 5 minutes just to take the chill off. Remove and keep warm.

Halve and pit the avocado. Slice one half into thin slices; reserve the other half (or mash if you prefer a spreadable texture). Lightly brush avocado slices with a few drops of lime juice to prevent browning.

Lay a whole-wheat tortilla flat on a clean work surface. Spread about 1 1/2 tablespoons of the chipotle sauce evenly over the center third of the tortilla, leaving a 1-inch border.

Place 3 oz (about one-quarter of the turkey) of the sliced turkey in a line down the center of the tortilla atop the sauce. Sprinkle about 3/8 cup (approximately 2 oz) shredded cheddar over the turkey.

Top the turkey and cheese with 1 leaf of lettuce (torn if large), 3–4 tomato slices (arranged in a single layer), and 3–4 avocado slices (or 2–3 tablespoons mashed avocado). If using the mashed avocado, thin it slightly with a teaspoon of lime juice so it spreads easily.

Fold the two short edges of the tortilla inward about 1/2 inch, then fold one long side over the filling and roll tightly to form a cylinder. Repeat to make 4 wraps.

Heat a large nonstick skillet or grill pan over medium heat. Lightly brush the outside of each wrap with melted butter (or olive oil) to promote browning.

Place wraps seam-side down in the pan. Press gently with a spatula or a heavy skillet for 1–2 minutes, then flip and press the other side for another 1–2 minutes, until the tortillas are golden brown and the cheese has softened/melted.

Remove from pan and let rest 1 minute. Slice each wrap in half on the diagonal and serve immediately with extra chipotle sauce on the side for dipping.