Wo-california Club Wrap Recipe

Cook bacon

Place bacon slices in a cold skillet in a single layer and cook over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and cool. Once cool, halve each slice lengthwise if desired for easier rolling.

Optional toast tortillas

Lightly brush each tortilla on one side with a little olive oil. Heat a large skillet or griddle over medium heat. Toast tortillas oil-side down for 20–30 seconds until warm and slightly golden; flip and heat the other side 10–15 seconds. Stack on a plate and cover with a clean towel to keep warm and pliable.

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and taste; adjust salt/lemon to preference. Set aside.

Wash and pat dry the lettuce leaves. Slice tomatoes into 1/4-inch rounds. Halve and pit the avocados, scoop out flesh and slice into 1/4-inch slices. If using red onion or pickles, thinly slice those now.

Lay one warmed tortilla flat on a clean work surface. Spread 2–3 tablespoons of the prepared mayonnaise mixture evenly over the center third of the tortilla, leaving 1 inch border on each side.

Place 2 leaves of lettuce lengthwise on the dressed area, overlapping slightly to form a bed.

Layer on 3 oz (about 3 slices) of roasted turkey breast evenly over the lettuce.

Add 2 slices of cheddar cheese on top of the turkey.

Add 2 slices of tomato distributed across the length of the tortilla.

Fan 1/2 avocado (about 1/4 of total avocado per wrap) slices along the tomato. If making 4 wraps with 2 avocados, use about 1/2 avocado per two wraps; adjust so each wrap gets equal avocado. Alternatively, use roughly 1/2 avocado per wrap if you prefer more avocado.

Break 2 slices of cooked bacon in half and place across the filling.

If using, add a few thin red onion rings and pickles on top of the bacon.

Fold the bottom edge of the tortilla up over the filling, then fold each side in toward the center and continue rolling tightly to form a neat wrap. Wet the last 1/2 inch of tortilla with a little spread (or water) to seal.

Repeat assembly for the remaining tortillas and ingredients.

If you prefer a warm pressed wrap, place assembled wraps seam-side down on a heated skillet or panini press and press 1–2 minutes per side until grill marks appear and cheese softens. Otherwise, serve cold or room temperature.

Cut each wrap in half on a diagonal and serve immediately. Offer extra dressing on the side for dipping.