Cali Wrap Recipe

Make aioli

In a small bowl combine 1 cup mayonnaise, minced garlic, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth. If the aioli is too thick, whisk in up to 1 teaspoon hot water, 1/2 teaspoon at a time, until spreadable. Taste and adjust salt, lemon or pepper as desired. Chill while preparing the rest of the wrap components.

Cook bacon: In a skillet over medium heat, cook 8 bacon strips until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then halve each strip crosswise. Alternatively use store-bought cooked bacon.

Slice tomato: Cut the tomato into 8 thin slices. Lightly season the tomato slices with 1/4 teaspoon salt and a pinch of freshly ground black pepper; set aside.

Prepare avocado: Halve and pit the avocados. Slice each half lengthwise into 4–6 slices (for 2 avocados total you'll have enough for 4 wraps). Lightly spoon out and season avocado with a small pinch of salt and a grind of black pepper; keep slices intact to prevent browning until assembly.

Warm tortillas: Heat a large nonstick skillet or griddle over medium heat. Brush lightly with 1 tablespoon olive oil or melt a little butter. Warm each tortilla 20–30 seconds per side until pliable and lightly golden. Stack warmed tortillas and wrap in a clean kitchen towel to keep warm and soft.

Assemble each wrap: Lay one warm tortilla flat. Spread about 2 tablespoons of garlic aioli over the center of the tortilla, leaving a 1-inch border. Place one leaf of lettuce across the center lengthwise. Add 3 ounces (about 3 slices) of sliced turkey evenly over the lettuce. Top turkey with one Swiss cheese slice folded if needed, then add 2 halved bacon strips (or 4 halves). Arrange 2 tomato slices and a quarter of the avocado slices on top.

Season and finish: Sprinkle a light grind of black pepper over the fillings. If desired, add a small extra drizzle (1/2 tsp) of lemon juice over avocado to brighten flavor. Fold the sides of the tortilla in, then roll tightly from one edge to the other to form a wrap. Repeat for remaining tortillas and ingredients.

Optional—sear the wrap: For a warm, pressed finish, heat the skillet over medium and place each wrapped seam-side down for 1–2 minutes, pressing gently, then flip and warm the other side 1 minute until golden and sealed. Remove and slice each wrap in half on the diagonal.