Turkey Club Wrap Recipe

Make spread

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth and taste; adjust seasoning if needed. This will be the primary spread for the wraps.

Warm the tortillas: stack tortillas and wrap in a clean kitchen towel. Microwave 20–30 seconds or warm briefly in a dry skillet over medium heat until pliable. Keeping them warm prevents cracking when rolling.

Prepare produce and cheese: Thinly slice the tomato. If using avocado, slice in half, remove pit, slice and fan or mash lightly with a little salt and lemon juice to prevent browning. Thinly slice the cheddar or use pre-sliced pieces.

Crisp the bacon (if not already): Cook bacon in a skillet over medium heat 6–8 minutes, turning, until crisp. Drain on paper towels and pat to remove excess fat. When cool, break each slice in half (for easier wrapping).

Assemble each wrap: Lay one warmed tortilla flat. Spread about 3 tablespoons of the mayo-Dijon spread evenly over the center of the tortilla, leaving a 1/2-inch border. Place 2 leaves of butter lettuce across the center lengthwise. Top with 3 oz (about 4 slices) roasted turkey arranged in an even layer. Add 2 slices of cheddar across the turkey. Place 2 slices of tomato (or more if small) on top, followed by 2 slices of bacon broken in half. If using, add 1/4 of sliced avocado per wrap. Add optional thin rings of red onion or a tablespoon of pickles if desired, and a few drops of hot sauce if using.

Roll the wrap: Fold the bottom edge up over the filling, then fold both sides toward the center and continue rolling tightly to form a secure cylinder. Keep the seam side down and repeat for remaining tortillas.

Finish & serve: If you like a warm, pressed wrap, heat a dry skillet over medium and place the seam-side down wrap in the pan, press gently with a spatula or place a weight on top, and toast 1–2 minutes per side until golden and warmed through. Slice each wrap in half on a slight diagonal and serve immediately. Alternatively, serve cold.

Adjust fillings: Add pickles, banana peppers, or red onion rings inside the wrap at assembly time for extra tang and crunch. Garnish served plates with extra pickle slices or a small ramekin of extra spread for dipping.