Sliced Turkey Wrap Recipe

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning; add the optional 1/2 tsp lemon juice if you want more brightness.

Slice tomatoes

Wash the roma tomatoes and cut into 1/4-inch thick slices. Place on a paper towel and lightly pat to remove excess moisture so the wrap doesn't get soggy.

Prepare lettuce

Wash and dry romaine leaves thoroughly. Tear or trim leaves into pieces about 3–4 inches wide so they sit flat on the tortilla (about 4 cups loosely packed).

Slice onion

Peel and cut the red onion into very thin half-moon slices. If raw onion is strong, soak slices in cold water for 5 minutes then drain and pat dry.

Prepare cheese

If provolone slices are larger than the tortilla, trim to fit or fold to form 1 slice per wrap (4 slices total).

Warm the tortillas if desired: heat a skillet over medium for 20–30 seconds per side or lightly brush with 1 tbs olive oil and warm in the pan. This makes them more pliable and prevents cracking.

Lay one tortilla flat on a clean work surface. Lay one slice of provolone in the center of the tortilla.

Layer 3 oz (about 3 slices) of the sliced turkey evenly over the cheese on each tortilla (totaling 12 oz used across 4 wraps).

Top the turkey with approximately 1 cup of torn romaine leaves per wrap, 3–4 tomato slices (or enough to lightly cover), and a tablespoon of thinly sliced red onion (about 1 tbsp).

Season the fillings lightly with 1/8 tsp salt and a pinch of freshly ground black pepper per wrap (portioning the total 1/2 tsp salt and 1/4 tsp pepper across 4 wraps).

Drizzle about 3/4 tbs (roughly 3/4 of a tablespoon) of the prepared olive oil vinaigrette over the fillings of each wrap (distribute the 4 tbs total vinaigrette evenly). Avoid over-dressing to prevent sogginess.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a wrap. Repeat for remaining tortillas.

If desired, place wraps seam-side down on a warm skillet and press gently for 30–45 seconds per side until lightly toasted to set the seam and warm the filling.

Cut each wrap in half on the bias and serve immediately. These wraps serve warm or at room temperature. If storing, wrap tightly in plastic wrap and refrigerate up to 24 hours; add extra lettuce at service if needed for crispness.