Wo-california Club Wrap Recipe

Prep proteins and produce

If bacon is not cooked, fry or bake until crisp (about 10–15 minutes at 400°F / 200°C in oven or 6–8 minutes in skillet), then drain on paper towels. Slice turkey and smoked chicken into 1/4-inch strips if not pre-sliced. Slice tomatoes into 1/4-inch rounds. Halve, pit and thinly slice or fan the avocados; toss avocado slices lightly with 1/4 teaspoon lemon juice to slow browning. Rinse and dry lettuce leaves.

Warm tortillas

Lightly brush each tortilla with a bit of butter or oil (about 1/2 teaspoon each). Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly browned, or wrap in foil and warm in a 300°F oven for 5–8 minutes. Keep warm under a clean towel.

Assemble wraps

Lay a warm tortilla flat. Spread about 2 tablespoons of the mayonnaise-dijon spread across the center of the tortilla, leaving 1½ inches clear around edges. Place 2 oz turkey and 2 oz smoked chicken lengthwise in a single layer over the spread. Add 2 slices of crisp bacon on top of the meat. Arrange two tomato slices and two avocado slices over the bacon, then top with 1–2 leaves of lettuce and 1 oz cheddar (one slice) and two pickle slices. If desired, add a few drops of hot sauce. Repeat for remaining tortillas.

Roll and finish

Fold the bottom edge of the tortilla up over the filling, fold sides in toward center, then roll tightly away from you to form a compact wrap. Place seam-side down and, if desired, toast in a hot dry skillet for 1–2 minutes per side to seal and add light crispness, or grill in a panini press for 2–3 minutes until grill marks appear and cheese softens. Cut each wrap in half on a sharp diagonal with a serrated knife. Serve immediately.

Make the spread by combining 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and taste — adjust salt, pepper or honey to preference. Refrigerate any extra spread up to 5 days.

If serving later, wrap each assembled wrap tightly in parchment or plastic wrap and refrigerate up to 24 hours. For a warm-toasted finish, reheat wrapped tortillas in a 350°F oven for 10–12 minutes or pan-toast as described above. Serve with extra pickles or chips and remaining spread on the side.