Wo-california Club Wrap Recipe

Prepare mayo-mustard spread

In a small bowl combine mayonnaise (0.5 cups) and Dijon mustard (2 tsp). Stir until smooth. Add lemon juice (1 tsp), salt (0.5 tsp) and black pepper (0.25 tsp). Taste and adjust seasoning; set aside.

Cook or crisp bacon (if not pre-cooked)

If your bacon isn't already cooked, cook 8 slices in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and crumble or leave whole as preferred. Cool slightly.

Prepare produce

Wash and dry romaine leaves (8 leaves). Slice the tomato into 1/4-inch rounds; if very juicy, pat slices dry. Halve, pit and peel the avocado; slice thinly and toss gently with the reserved 1 tsp lemon juice to prevent browning.

Warm tortillas

Warm the 4 large flour tortillas for pliability: place on a hot dry skillet 10–15 seconds per side or microwave covered with a damp paper towel for 15–20 seconds.

Assemble each wrap

Lay a warm tortilla flat. Spread about 2 tablespoons of the mayo-mustard mixture evenly over the center third of the tortilla, leaving a 1/2-inch border. Layer 3 oz sliced turkey (or equivalent), 2 slices cheddar, 2 slices of ham (if using) folded, two leaves of romaine, 2–3 tomato slices, and 2 slices of avocado. Sprinkle with 1–2 crumbled bacon slices (or place whole). Repeat for remaining tortillas.

Roll the wrap

Fold the bottom edge up over the filling, fold in the two sides, and continue rolling tightly to enclose filling. Place seam-side down on a cutting board and let rest 1–2 minutes to help seal.

Slice and serve

Using a sharp knife, trim the ends if desired and slice each wrap in half on the diagonal. Serve immediately with a dill pickle spear (optional).

Pan-toasting (optional)

If you prefer a warm, toasted exterior, melt 1/2 tablespoon unsalted butter in a nonstick skillet over medium heat. Place a seam-side-down wrap in the skillet and press lightly with a spatula. Toast 1–2 minutes per side until golden and the cheese is slightly melted. Repeat with remaining butter and wraps.

Serve with pickles

Garnish plates with a pickle spear alongside each wrap half.