New York Deli Wrap Recipe

Prep vegetables

Thinly slice the tomato and red onion. Cut each pickle into lengthwise quarters if not already sliced. Wash and thoroughly dry lettuce leaves. Keep everything within easy reach for assembly.

Make spread

In a small bowl combine Dijon mustard, mayonnaise and red wine vinegar. Whisk until smooth and season with 1/4 teaspoon kosher salt and a pinch of black pepper. Taste and adjust — this will be the primary sauce inside the wrap.

Lay out tortilla

Place one large flour tortilla flat on a clean work surface. Spread about 3/4 tablespoon of the prepared mustard-mayo mixture in a horizontal strip down the center of the tortilla, leaving ~1.5" clear at each edge to make rolling easier.

Assemble fillings

Layer 2 slices of Swiss cheese directly on the sauce (this helps to insulate the hot meat). On top of the cheese arrange roughly: 50 g pastrami, 35 g corned beef, and 37.5 g smoked turkey (adjust so total meat per wrap is about 100–120 g). Add 1 leaf of lettuce, 3–4 slices of tomato, a few thin red onion rings, and 1 pickle spear. Sprinkle a light pinch of kosher salt and a few grinds of black pepper over the tomato.

Roll the wrap

Fold the bottom edge of the tortilla up over the fillings, tuck in the sides and continue to roll tightly away from you until sealed. Repeat assembly and rolling for the remaining tortillas and ingredients (you should get 4 wraps).

If your meat is cold from the fridge, warm it briefly to improve flavor and mouthfeel: heat a large skillet over medium heat, add the olive oil, then quickly warm each portion of pastrami, corned beef and smoked turkey for about 30–60 seconds per side just until hot but not dried out. Stack warmed meat and place cheese slices on top so cheese begins to soften.

Heat a large nonstick skillet or griddle over medium-low. Add 1/2 tablespoon butter and let melt. Place a wrapped tortilla seam-side down in the skillet, press gently with a spatula, and brown 1–2 minutes until golden. Flip and add another 1/2 tablespoon butter to brown the other side 1–2 minutes. Repeat for each wrap, adding butter as needed. If you prefer a crisper finish, cook over slightly higher heat but watch carefully to avoid burning.

Optional finishing: brush the exterior lightly with the remaining melted butter and sprinkle everything bagel seasoning while still warm for extra flavor.

Transfer wraps to a cutting board, let rest 1 minute, then slice each on the diagonal in half. Serve immediately.