Wash the tomatoes and slice into 1/4-inch rounds. Peel the red onion and slice into thin half-moons. If you prefer milder onion flavor, place slices in a small bowl of cold water for 5 minutes, then drain.

Prepare avocado

Halve the avocados, remove pits, and scoop flesh into a bowl. Lightly mash with a fork leaving some chunks for texture. Stir in the lime juice, olive oil, salt, and pepper to taste to keep avocado from browning and to season.

Measure sauces

Spoon the roasted red pepper hummus into a small bowl for easier spreading. If your Baja sauce is store-bought, give it a quick stir; if homemade, taste and adjust seasoning.

Assemble Wraps

Warm the wraps (optional)

Warm each tortilla briefly in a dry skillet over medium heat for about 15–20 seconds per side, or microwave one at a time for 10 seconds. Warming makes them pliable and prevents tearing.

Layer hummus

Place a warm tortilla flat on a work surface. Spread about 2 tablespoons of roasted red pepper hummus in a thin, even layer across the center third of the tortilla, leaving a 1/2-inch border at the edges.

Add Baja sauce

Drizzle about 2 tablespoons of Baja sauce over the hummus layer (or spread lightly if preferred). This gives creaminess and tang without making the wrap soggy.

Add turkey and avocado

Top the hummus and Baja sauce with 3 ounces (about 3 slices folded) of roasted turkey. Spoon one-quarter of the seasoned mashed avocado (about 2 tablespoons) over the turkey, distributing it so each bite will have avocado.

Add vegetables

Place about 1 cup of lettuce over the turkey and avocado, then add 3–4 tomato slices and a few red onion half-moons. If using cilantro, sprinkle about 1/2 tablespoon now.

Season and finish

Lightly season the tomato and avocado with a pinch of kosher salt and a crack of black pepper. If you like more tang, add a few more drops of lime juice or an extra drizzle of Baja sauce.

Fold and wrap

To roll: fold the bottom edge up over the filling, fold the left and right edges toward the center, then continue rolling tightly away from you to form a secure wrap. If needed, secure with a toothpick or wrap in parchment paper and cut in half on the bias.

Serve & Storage

Serve the wraps immediately while the tortillas are pliable. For packed lunches, wrap tightly in parchment or foil and refrigerate up to 24 hours—the hummus helps keep the wrap from getting soggy. Keep any extra avocado separate and add just before serving if storing longer.