Cali Wrap Recipe

Make aioli

In a small bowl, combine 0.5 cups mayonnaise, 2 minced garlic cloves, 1 tsp fresh lemon juice, 0.5 tsp Dijon mustard and 1 tsp olive oil. Whisk until smooth.

Season the aioli with 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust: add up to 0.5 tsp lemon juice or a pinch more salt if desired. Refrigerate while you prepare the rest of the wrap to let flavors meld (at least 10 minutes if possible).

Prepare produce

Slice 1 tomato into 8 thin slices. Halve and pit 2 ripe avocados, then slice each half into 6–8 slices. Toss the avocado slices lightly with 1 tbsp fresh lemon juice, 0.5 tsp salt and 0.25 tsp black pepper to prevent browning and season.

Warm tortillas (optional)

Warm 4 large flour tortillas for 10–15 seconds per side in a dry skillet over medium heat or 15–20 seconds in the microwave covered with a damp paper towel. Warming makes them more pliable and prevents cracking when rolling.

Assemble wraps

Lay one warmed tortilla flat. Spread about 2 tbsp garlic aioli evenly over the center of the tortilla, leaving a 1-inch border. Place 3 oz sliced turkey (about 3 slices) on top of the aioli, then add one swiss cheese slice. Fold 2 cooked bacon strips in half and lay them across the turkey. Add 1 leaf green leaf lettuce, 2 tomato slices and a quarter of the avocado slices (about 6 slices).

Fold and roll: Fold the sides of the tortilla in toward the center, then roll from the bottom up tightly to enclose filling. Place seam-side down on your work surface. Repeat assembly for remaining tortillas and ingredients.

Finish and serve

If desired, toast the assembled wrap seam-side down in a skillet over medium heat for 1–2 minutes per side until golden and cheese starts to melt. Cut each wrap in half on the diagonal and serve immediately with extra garlic aioli on the side for dipping.