Turkey Wrap Recipe

Make the spread

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and taste; adjust salt or lemon to preference.

Lay one flour tortilla flat on a clean work surface.

Spread about 1 tablespoon of the prepared mayo-mustard spread evenly over the center of the tortilla, leaving a 1-inch border around the edge to prevent overflow when rolling.

Arrange 3 oz (about one quarter) of sliced deli turkey in a single layer over the spread. Slightly overlap slices so they cover the center lengthwise.

Top the turkey with 1 oz of cheddar cheese (sliced or shredded) placed evenly over the meat.

Add about 1/2 cup chopped romaine lettuce, 2–3 slices of tomato, and a few thin red onion rings on top of the cheese. If using avocado, add 2–3 slices now.

If desired, sprinkle a little cracked pepper or a few drops of hot sauce over the fillings.

Fold the sides of the tortilla inward (~1 inch) over the filling. Then, starting at the edge closest to you, tightly roll the tortilla away from you, keeping the filling snug so the wrap holds together.

Repeat steps for the remaining tortillas and ingredients, dividing fillings evenly so each wrap has similar amounts.

Optional — to seal and warm: heat a nonstick skillet over medium heat. Place each wrap seam-side down in the dry skillet and cook 1–2 minutes per side until lightly golden and warmed through. This helps seal the wrap and melts the cheese slightly.

Slice each wrap on the diagonal in the middle (or at a slight angle) and serve immediately. Keep any extra spread refrigerated and store wrapped wraps in the refrigerator up to 24 hours for best freshness.