Wo-california Club Wrap Recipe

Make the herb mayonnaise

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons chopped cilantro, 1 tablespoon chopped chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust lemon, salt, or herbs as desired. Set aside.

Warm tortillas briefly: stack tortillas and wrap in a clean kitchen towel. Microwave for 15–20 seconds to make them pliable, or warm individually in a dry skillet over medium heat for 20–30 seconds per side. Keep covered so they remain flexible.

Cook the bacon

Preheat a skillet over medium heat. Add bacon slices in a single layer and cook, turning occasionally, until crispy, about 6–8 minutes depending on thickness. Transfer to a paper towel–lined plate to drain and cool, then cut each slice in half crosswise.

Prepare turkey and cheese: have 8 oz thinly sliced roasted turkey and 4 slices Swiss cheese ready. If you prefer the cheese slightly melted, place a slice of Swiss on top of turkey while assembling and briefly warm the wrapped sandwich in a skillet (see final step).

Prep avocado and vegetables

Halve and pit the avocado(s). For 1.5 avocados: slice one avocado thinly and mash the remaining half with a fork. Toss the avocado slices and mash gently with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to taste. Thinly slice the tomato and red onion. Rinse and pat romaine leaves dry.

Spread about 2 tablespoons of the herb mayonnaise evenly over the center third of each warmed tortilla, leaving 1–1.5 inches clear around the edges to avoid overflow when rolling.

Layer ingredients on each tortilla in this order for even distribution: 2 oz (about 2 slices) roasted turkey, 1 slice Swiss cheese (or half if you prefer lighter), 2 halves of crispy bacon (cut pieces), a few romaine leaves (about 1 cup loosely packed), 3–4 tomato slices, red onion slices (to taste), then avocado slices and a spoonful (about 1 tablespoon) of mashed avocado for creaminess.

Season the tomato and avocado layers lightly with a pinch of salt and pepper if desired. Drizzle 1/2 teaspoon of olive oil over tomatoes for extra flavor (optional).

Roll the wrap: fold the bottom edge up over the filling, fold both sides in, then continue rolling tightly to form a secure wrap. If needed, secure with 2 toothpicks per wrap.

Optional crisp & melt

To compress and slightly melt the cheese, heat a skillet over medium-low, brush the outside of each wrap lightly with olive oil, and place seam-side down in the skillet. Press gently with a spatula or a heavy pan for 1–2 minutes, then flip and cook another 1–2 minutes until the exterior is lightly golden and cheese begins to soften. Remove toothpicks before serving.

Slice each wrap in half on a diagonal and serve warm or at room temperature with extra herb mayonnaise on the side for dipping.