Turkey & Bacon Wrap Recipe

Cook bacon

If bacon is not already cooked, lay 4 strips on a baking sheet lined with foil and bake at 400°F (200°C) for 12–15 minutes until crisp. Drain on paper towels and keep warm. Alternatively, pan-fry over medium heat 8–10 minutes, turning occasionally, until crisp.

Wash and dry the lettuce leaves. Core the tomato and slice into 1/4-inch (6 mm) rounds. Pat turkey slices dry if they are moist. If using cold turkey from the fridge, let sit 2–3 minutes at room temperature for easier folding.

In a small bowl combine 4 tablespoons mayonnaise and 1 teaspoon Dijon mustard (if using). Season lightly with salt and black pepper to taste. Mix until smooth.

Place one large flour tortilla flat on a clean work surface. Spread half of the mayo mixture evenly over the center of the tortilla, leaving a 1/2-inch border around edges.

Layer the ingredients in this order: 5 oz (half) of the sliced turkey breast in an even layer, 2 slices of Swiss cheese, 2 cooked bacon strips (break in half to fit if needed), 1 cup of lettuce (lightly piled), and 4–5 tomato slices. Season tomato lightly with a pinch of salt and a crack of black pepper.

Fold in the left and right sides of the tortilla about 1 inch, then roll from the bottom up tightly to form a secure wrap. Press seam side down to seal. Repeat the same process with the second tortilla and remaining ingredients to make the second wrap (double order means two full wraps).

If desired, you can grill the wrapped sandwiches in a preheated skillet or panini press over medium heat for 1–2 minutes per side to warm the cheese and seal the tortilla. Otherwise serve cold or at room temperature.

Trim each wrap diagonally in half on a slight bias for easier eating and an attractive presentation. Serve each whole wrap halved on a plate with optional pickle spears and potato chips on the side.

Estimated serving: this recipe yields 2 generous turkey & bacon wraps (double order), each serving 1 person. Provide any extra mayo on the side if desired.