California Turkey Wrap Recipe

Wash and slice

Wash the lettuce leaves and pat them dry. Slice the tomato into 1/4-inch (6 mm) rounds. Thinly slice the red onion if using. Slice the avocado in half, remove the pit, scoop out the flesh and slice lengthwise into 1/4-inch slices. Set all components aside.

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and taste; adjust salt/pepper or lemon to preference.

Warm tortillas (optional)

If desired, warm each flour tortilla in a dry skillet over medium heat for 10–15 seconds per side or microwave for 10–12 seconds covered with a damp paper towel. This makes them more pliable and less likely to tear.

Lay one warmed tortilla flat on a clean work surface. Spread about 1 tablespoon of the mayonnaise-mustard mixture evenly over the center third of the tortilla, leaving the edges clear.

Place one lettuce leaf on top of the spread. Arrange 3 ounces (about 3 slices depending on thickness) of sliced turkey breast over the lettuce.

Top the turkey with one Swiss cheese slice, 3–4 slices of tomato, and a few slices of avocado (about 1/4 of the avocado per wrap). Add a few thin rings of red onion if using.

Season the tomato and avocado lightly with a pinch of salt and a grind of black pepper.

Fold the bottom edge of the tortilla up over the filling, fold the sides in, and continue rolling tightly to form a secure wrap. Secure with a toothpick through the center if needed. Repeat for remaining tortillas and ingredients.

To toast and seal the wraps, heat a skillet over medium-low with 1 teaspoon olive oil. Place each wrap seam-side down and cook 1–2 minutes until golden, then flip and warm the other side 1 minute. Remove and let rest 1 minute before cutting.

Slice each wrap in half on the diagonal and serve immediately.