Turkey Avo Club Wrap Recipe

Cook bacon (if not pre-cooked)

Heat a skillet over medium heat and cook bacon slices until crisp, about 6–8 minutes, turning once. Transfer to a paper towel-lined plate to drain. Once cool, halve each slice crosswise.

Prepare produce

Slice the tomato into 1/4-inch thick slices. Halve the avocados, remove pits, scoop flesh into a bowl and slice or mash lightly with a fork if you prefer a spreadable texture. Rinse and pat dry lettuce leaves and baby spinach (if using).

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and red pepper flakes. Whisk until smooth and taste; adjust seasoning if needed.

Lay one tortilla flat on a clean work surface. Spread about 1.5 tablespoons of the mayo-mustard mixture evenly over the center, leaving a 1-inch border around the edges to prevent overflow.

Place 2 slices of cheddar cheese lengthwise down the center of the tortilla (one for each half of the finished wrap). Layer 3 oz (about 3 slices) of sliced turkey over the cheese.

Add 2 halved bacon slices (or 1 whole slice halved) per wrap over the turkey, then add 2 leaves of butter lettuce (or a small handful of baby spinach) on top.

Fan 3–4 tomato slices along the length of the wrap, then add sliced or lightly mashed avocado evenly across the tomatoes. If using mashed avocado as a spread, keep a thin layer so the wrap folds easily.

If you like crunch or tang, add 2 pickle slices per wrap on top of the avocado.

Fold the bottom edge of the tortilla up over the fillings, then fold the left and right sides in and continue rolling tightly to form a compact wrap. Make sure the seam is on the bottom to keep it closed.

Repeat assembly with remaining tortillas and ingredients. For easier eating, trim each wrap diagonally in half with a sharp knife.

Serve immediately, or wrap tightly in parchment or plastic wrap and refrigerate up to 24 hours. If refrigerated, let rest 10 minutes at room temperature before serving for best texture.

Estimate: each full wrap yields 1 serving; cut in half to serve 2 halves per person.