California Club Wrap Recipe

Make the club spread

In a medium bowl, combine 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tbsp fresh lemon juice, and 1 tsp honey (if using). Whisk until smooth. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust salt, pepper or lemon as desired. Set aside.

Prepare avocado

Halve the avocados, remove pits, and scoop the flesh into a small bowl. Lightly mash with a fork leaving some small chunks for texture. Add a pinch of salt and a squeeze of lemon (from the spread step) to keep color and enhance flavor.

Lay out tortillas

Place 4 large flour tortillas flat on a clean work surface. Warm them for 10–15 seconds in the microwave or in a dry skillet to make them more pliable, if desired.

Spread base

Evenly distribute the prepared mayonnaise-Dijon spread: spread about 2–3 tablespoons across the center third of each tortilla, leaving the edges clear for folding.

Layer ingredients

On top of the spread, layer 2 oz (approx.) of thinly sliced roasted turkey per tortilla (divide the 8 oz across 4 wraps). Add 1–2 butter lettuce leaves, 1–2 slices of tomato, about 1/4 cup cheddar cheese (or equivalent thin slice), and 1–2 halved bacon slices per wrap. Spoon 3–4 tablespoons of the mashed avocado on top of the fillings, spreading gently but keeping layers visible.

Fold the wrap

Fold the bottom edge of the tortilla up over the fillings, fold the left and right sides in toward the center, then roll tightly away from you to form a secure wrap. Secure each wrap with 2 toothpicks or wrap tape if needed.

Optional grill

Heat a nonstick skillet or griddle over medium heat. Lightly brush the outside of each wrap with a little melted butter or olive oil (about 1/2 tsp per side). Place seam-side down in the skillet and grill 2–3 minutes per side until golden and slightly crisp, pressing gently with a spatula. Turn and grill the other side.

Serve

Remove toothpicks before serving or leave them in and instruct guests to remove. Cut each wrap in half on the diagonal and serve immediately while warm, or wrap tightly and refrigerate for up to 24 hours for later consumption.

If packing for later, individually wrap each prepared wrap in parchment or plastic to maintain shape. Store in the refrigerator for up to 24 hours; add extra avocado or tomato right before serving if possible to keep fresh texture.