Prairie Trail Club Wrap Recipe

Prepare aioli

Chop the drained sun-dried tomatoes finely or pulse briefly in a small food processor until coarse. In a small bowl, combine mayonnaise, chopped sun-dried tomatoes, lemon juice, minced garlic, smoked paprika and Dijon mustard.

Whisk the mixture until smooth and homogeneous. Taste and season with salt and freshly ground black pepper. If the aioli is too thick for spreading, whisk in warm water 1 teaspoon at a time (up to 2 tablespoons) until desired consistency is reached.

Cover and refrigerate at least 15 minutes to allow flavors to meld (can be made up to 48 hours ahead).

Warm tortillas briefly: heat a dry skillet over medium for about 15–20 seconds per side or wrap in a damp paper towel and microwave 15–20 seconds. This makes them more pliable and prevents tearing.

Lay one warmed tortilla flat on a clean work surface. Spread about 2 tablespoons of the sun-dried tomato aioli over the center of the tortilla in a roughly 6-inch oval, leaving a 1-inch border around edges.

Layer fillings: Place 3 oz (about 3 slices) of turkey evenly over the aioli, then 2 oz (about 2 slices) of ham, and 2 slices of cheddar cheese. Cross 2 slices of bacon over the cheese (break slices in half if necessary to fit).

Top the meats and cheese with about 1½ cups torn romaine lettuce, 3–4 tomato slices (arranged evenly), and 3 pickle slices placed lengthwise so they are distributed when you bite.

Finish with an additional 1 teaspoon of aioli drizzled over the lettuce and tomato for extra moisture and flavor (optional).

Fold and roll: Fold the bottom edge of the tortilla up over the fillings, then fold in the left and right sides toward the center and continue rolling tightly away from you to form a compact wrap. Press gently to seal.

Slice and serve: Using a sharp knife, cut the wrap in half on the diagonal. If desired, secure each half with a toothpick or wrap in parchment and slice. Serve immediately, or wrap tightly in plastic wrap and refrigerate up to 24 hours.

To serve warm: grill the assembled wrap seam-side down in a lightly oiled skillet over medium heat for 1–2 minutes per side until grill marks appear and cheese softens.