Turkey Bacon & Guacamole Wrap Recipe

Halve the avocados, remove pits and scoop flesh into a medium bowl.

Add lime juice immediately to the avocado to prevent browning.

Mash the avocado with a fork to your desired texture (smooth or slightly chunky).

Stir in the finely diced red onion, chopped cilantro, minced jalapeño (if using), kosher salt, and black pepper. Taste and adjust seasoning; set aside.

In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth and emulsified.

Season with a pinch of salt and black pepper, taste and adjust sweetness or acidity as desired. Set aside.

Prepare bacon

If bacon is not cooked, cook 8 strips in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then roughly chop or leave whole to desired size.

Warm the tortillas briefly to make them pliable: microwave for 10–15 seconds under a damp paper towel or heat in a dry skillet for 15–20 seconds per side.

Lay a warmed tortilla flat. Spread about 2 tablespoons of the guacamole down the center of each tortilla, leaving a 1-inch border at the edges.

Top the guacamole with 3 ounces (about 3 slices) of sliced turkey, 2 strips of bacon (or chopped equivalent), approximately 1/4 cup shredded cheddar cheese, and one leaf of lettuce (or a small handful of torn leaves).

Drizzle about 1 tablespoon of the honey mustard dressing over the fillings (or spread it on the tortilla before the guacamole if preferred).

Fold the sides of the tortilla in toward the center, then tightly roll from the bottom up to create a secure wrap. Repeat for remaining wraps.

If desired, place assembled wraps seam-side down in a skillet or panini press over medium heat and toast 1–2 minutes per side until golden and sealed.

Slice each wrap in half on a slight diagonal and serve immediately.