Turkey Avocado Wrap Recipe

Make dill mayo

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust salt, pepper, or lemon for brightness. Set aside.

Warm tortillas briefly (optional): stack tortillas and microwave 15–20 seconds or heat each in a dry skillet 10–15 seconds per side to make them more pliable for rolling. Keep covered with a clean towel so they don't dry out.

Prepare produce

Wash and dry the arugula thoroughly. Slice the cucumber lengthwise if desired and then thinly slice into half-moons; alternatively slice into thin rounds. Core and thinly slice the tomatoes into 1/4-inch slices. If using red onion, peel and cut into very thin half-moon slices. Halve the avocados, remove pits, scoop flesh into a bowl and mash lightly with a fork until mostly smooth but still slightly chunky; season mashed avocado with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper and mix.

Assemble each wrap

Lay one warmed tortilla flat. Spread about 2 tablespoons of the dill mayo in the center of the tortilla, leaving a 1-inch border. Layer 3 ounces (about 3 slices or a loosely packed 3 oz) of roasted turkey over the mayo. Add a generous handful (about 1 cup) of arugula on top of the turkey. Arrange 3–4 tomato slices and a few cucumber slices over the arugula. Spoon about 1/4 of the mashed avocado (roughly 1/2 of one avocado) in a line down the center. If using, add a few thin slices of red onion. Repeat for remaining tortillas.

Roll and finish

Fold the bottom edge of the tortilla up over the filling, fold in the sides, and continue rolling tightly to form a closed wrap. If packing for later, wrap each tightly in parchment or plastic wrap. For a warm-seared finish (optional), heat a nonstick skillet over medium heat, brush the outside of the wrap lightly with olive oil or butter, and grill 1–2 minutes per side until golden and sealed. Slice each wrap in half on the diagonal and serve.

Serve: transfer to plates and serve immediately with extra dill mayo on the side if desired. Leftover wraps can be stored refrigerated up to 24–36 hours; avoid long storage to prevent tortilla sogginess.