Turkey Club Wrap Recipe

Prep ingredients

Cook bacon until crisp (pan-fry over medium heat 8–10 minutes or bake 15–20 minutes at 400°F / 200°C). Drain on paper towels and when cool, halve each slice lengthwise if desired. Slice tomato into 1/4-inch rounds, wash and dry lettuce leaves, and shred or slice the cheddar if not pre-sliced.

Make spread

In a small bowl combine mayonnaise (6 tbs) and Dijon mustard (2 tsp). Season with 1/2 tsp of the salt and 1/2 tsp of the black pepper. Stir until smooth. Taste and adjust seasoning if desired.

Season tomato

Lightly season the tomato slices with the remaining 1/2 tsp salt and 1/2 tsp black pepper; set aside.

Warm tortillas

Warm each flour tortilla for pliability: 10–15 seconds per side in a dry skillet over medium heat or 8–10 seconds in the microwave covered with a damp paper towel. Keep warm under a clean towel.

Assemble wraps

Lay a warmed tortilla flat. Spread about 1.5 tbs of the mayo-Dijon mixture in a thin layer, leaving a 1-inch border at the edges. Place 2 large lettuce leaves on the lower half of the tortilla. Layer 3 oz (about 3 slices) of turkey, 2 slices of bacon (or their halves), 1 oz cheddar, and 3–4 tomato slices. If using optional add-ins, add 2–3 avocado slices and 1–2 pickle slices now. Fold the sides of the tortilla in toward the center, then tightly roll from the bottom up to enclose the filling. Repeat for remaining tortillas.

Finish & serve

Trim each wrap on a 45° angle if desired and secure with a toothpick. Optionally toast the assembled wraps in a dry skillet or panini press for 2–3 minutes per side to warm and seal. Cut in half and serve immediately. Serve with extra mayo or chips on the side.

If using avocado, slice just before assembling to prevent browning. If using hot sauce, mix a few drops into the mayo-Dijon spread or drizzle inside the wrap before rolling. Add pickles during assembly as noted above.