Turkey Roll Up (g/f) Recipe

Make spread

In a small bowl combine the gluten-free mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper. Whisk until smooth and taste; adjust salt or lemon as needed. Set aside.

Wash and thoroughly dry the leafy greens. Thinly slice the cucumber lengthwise (use a mandoline or vegetable peeler for long strips). Peel and thinly slice the avocado and toss the slices lightly with a few drops of lemon juice if desired to slow browning.

If using pickled red onion and fresh herbs, have them ready in small bowls for easy assembly.

Lay one gluten-free tortilla flat on your work surface. Spread about 1 tablespoon of the prepared spread evenly over the tortilla, leaving a 1/2-inch border at the far edge so it doesn't squeeze out when rolling.

Place one large leafy green (or two smaller leaves) over the spread near the center of the tortilla. Arrange 2 slices of deli turkey slightly overlapping on top of the lettuce, covering most of the tortilla width.

Top the turkey with one slice of cheese, a few cucumber strips (about 1–2 tablespoons worth), about 1 tablespoon shredded carrot, and 2–3 thin avocado slices. Add a sprinkle of fresh herbs and a light pinch of red pepper flakes if using. Add pickled onion sparingly to taste.

Fold the near edge of the tortilla up over the fillings, then fold the left and right edges toward the center and continue rolling tightly away from you to form a secure roll. Press gently to compact. Repeat assembly for remaining tortillas and fillings.

If desired, wrap each roll in parchment paper or plastic wrap and refrigerate for 10–15 minutes to firm up for cleaner slicing. To serve, use a sharp serrated knife to slice each roll in half on the diagonal. Serve immediately.

Store leftovers wrapped airtight in the refrigerator for up to 2 days. Avoid storing with avocado in direct contact with tortilla for best texture—place avocado in the center or add just before serving if making ahead.