Turkey Wrap Recipe

Make the spread

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, honey (if using), salt, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning if needed.

Prep produce and cheese

Wash and dry the salad greens. Thinly slice the tomato, avocado, and red onion. If avocado browning is a concern, toss slices with a little lemon juice.

Warm tortillas (optional)

Lay a tortilla flat and warm in a dry skillet over medium heat 15–20 seconds per side or wrap in a damp paper towel and microwave 10–15 seconds until pliable. Repeat for each tortilla.

Assemble the wrap

Lay a warmed tortilla flat. Spread about 1 tablespoon of the prepared spread over the center of the tortilla, leaving a 1-inch border. Layer about 3 oz sliced roasted turkey in the center, followed by 1 oz sliced cheddar, a handful (about 1 cup) of mixed greens, a few tomato slices, several avocado slices, and a tablespoon of thinly sliced red onion. Season lightly with a pinch of salt and pepper if desired.

Roll the wrap

Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, then continue rolling tightly to form a compact wrap. Tuck in the filling as needed to keep a tight roll. Secure with a toothpick if desired.

Optional finish

For a warm, slightly crisp exterior, heat a skillet over medium-low and add 1 tsp olive oil and 1 tsp butter. Place the seam-side down in the skillet and toast 1–2 minutes per side until golden and warmed through. Press gently with a spatula while toasting.

Slice and serve

Transfer the wrap to a cutting board. If toasted, let rest 1 minute, then slice in half on the diagonal. Serve immediately with extra spread on the side if desired.