Turkey Avocado Wrap Recipe

Prep avocado

Halve the avocados, remove the pits, and scoop the flesh into a small bowl. Add the lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper. Mash with a fork until mostly smooth but still slightly chunky. Set aside.

Slice tomato

Wash the tomato and slice into 4 even slices (about 1/4 inch thick). Pat dry on a paper towel to avoid excess moisture in the wrap.

Prepare mayo

In a small bowl mix the mayonnaise with the remaining 3/8 tsp salt and 1/8 tsp black pepper. If using Dijon, stir in 1 tsp Dijon mustard. This will be the spread for the tortillas.

Warm tortillas (optional): Heat a nonstick skillet over medium-low heat. Lightly brush each spinach tortilla with a thin film of olive oil or spray. Warm one at a time about 10–15 seconds per side until pliable and slightly warmed. Stack on a plate covered with a clean kitchen towel to keep warm.

Spread base: Lay one warmed tortilla flat. Spread about 1 tablespoon of the mayo mixture evenly over the center two-thirds of the tortilla, leaving a 1-inch border at the edges to prevent sogginess.

Layer lettuce and turkey: Place 1 lettuce leaf (or arrange torn romaine) across the center third of the tortilla. Top with 3 ounces (about 3 slices) of deli turkey, slightly overlapping.

Add cheese and tomato: Place one Swiss cheese slice on top of the turkey, then add one tomato slice centered over the cheese.

Add avocado: Spoon a quarter of the mashed avocado evenly over the tomato. Use a spatula or the back of a spoon to smooth it into a thin line along the center of the wrap.

Season and finish: Sprinkle a small pinch (about 1/32–1/8 tsp) of cracked black pepper over the avocado if desired.

Roll the wrap: Fold the bottom edge of the tortilla up over the filling, then fold both sides inward and continue rolling tightly until sealed. Repeat for the remaining tortillas and fillings.

Optional — compress & slice: For a cleaner presentation, place each wrapped seam-side down on the cutting board and, using a sharp knife, slice diagonally in half. If you want a warmed melt, place seam-side down in a skillet and press with a spatula for 30–45 seconds per side to slightly melt the cheese.

Plate and serve: Arrange wraps on a platter. Serve immediately. Leftovers can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours (avocado may brown slightly).