I’m sharing my California Turkey Club Wrap packed with fresh vegetables, deli turkey, crispy bacon and creamy avocado as one of my Easy Lunch Recipes to pique your curiosity and have you reading on.

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I thought wraps were just quick eats until I made this California Turkey Club Wrap. The mix of thin deli turkey and creamy ripe avocado surprised me, like it shouldn’t work but it totally does.

The flavors flip between fresh and slightly indulgent and somehow feels like something I absolutely want to eat again, right now. I sometimes mess up folding it, so it falls apart, but then I just pick it up with my hands and it’s still brilliant.

If you’re hunting an Easy Lunch Recipes idea that reads like a treat not a chore, this one will make you curious.

Ingredients

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flour tortillas: soft starchy carbs for quick energy, not much fiber, pretty filling
deli turkey: lean protein low in fat, helps muscle repair, mild salty flavor
bacon: crispy smoky, mostly fat and sodium, adds crunchy savory punch
avocado: creamy full of healthy fats and fiber, gives buttery richness
tomato: juicy vitamin C and water, bright tart sweetness that cuts richness
romaine lettuce: crisp low calorie green, adds crunch and fresh lift
cheese: melty creamy protein and calcium, adds salty tang and richness
mayo Dijon sauce: mayo brings cream and fat, Dijon adds sharp tang brightened with lime

Ingredient Quantities

4 large flour tortillas (10 inch)

8 oz deli turkey, thinly sliced (about 8-10 slices)

6 slices bacon, cooked crispy

1 ripe avocado

1 medium tomato

4 leaves romaine or butter lettuce

4 slices cheddar or swiss cheese

1/3 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh lime juice

1/4 small red onion, thinly sliced (optional)

Salt and freshly ground black pepper

How to Make this

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1. Cook the bacon until crispy in a skillet over medium heat, drain on paper towels and crumble or halve the slices; save a little bacon fat if you want extra flavor when warming the tortillas.

2. Stir together the mayo, Dijon mustard and lime juice in a small bowl, season with a pinch of salt and pepper; taste and adjust, it’s your sauce so make it how you like.

3. Warm the flour tortillas for about 10-15 seconds per side in a dry skillet or microwave them wrapped in a damp paper towel for 15-20 seconds so they become pliable and less likely to tear.

4. Slice the tomato and red onion thinly, rinse and dry the lettuce leaves, and either thinly slice the avocado or mash it with a fork and a little lime juice to keep it from browning. both ways work, but mashed avocado helps everything stick together.

5. Lay a warm tortilla flat and spread a quarter of the mayo mixture evenly over the center, leaving about an inch clear around the edges so it won’t squirt out when you roll.

6. On top of the sauce place 1 lettuce leaf, 2-3 slices of turkey, one cheese slice, 1-2 pieces of crispy bacon, some tomato slices, red onion if using, and avocado or a spoonful of the mashed avocado. Season the tomato and avocado with a bit of salt and pepper.

7. Don’t overstuff; fold the short sides in, then tightly roll the tortilla from one long side to the other, tucking as you go so it’s compact. Wrap in parchment or foil if you want it to hold shape.

8. If you like melted cheese and a toasty outside, place the seam-side down in a medium skillet over medium-low heat for 1-2 minutes per side until golden and the cheese melts a little. press gently with a spatula, but don’t squish all the filling out.

9. Let the wrap rest a minute, then slice on the diagonal so it stays together better and looks nicer on the plate.

10. Serve right away with extra mayo mustard sauce on the side or pack for lunch; if making ahead, keep the sauce separate or spread it sparingly and wrap tightly to avoid sogginess.

Equipment Needed

1. Large skillet (for cooking bacon and toasting tortillas)
2. Sturdy spatula, for flipping and gently pressing
3. Cutting board
4. Chef’s knife
5. Small bowl, for mixing the mayo, mustard and lime
6. Spoon or small whisk
7. Paper towels, for draining bacon
8. Parchment paper or foil and a plate to wrap and rest the wraps, dont forget it

FAQ

Q: How do I keep the wrap from getting soggy? A: Pat tomato slices dry, lay lettuce or cheese between tomato and tortilla to act like a barrier, spread mayo mixture thinly, and assemble right before eating when possible. Toasting the tortilla lightly helps too.

Q: Can I make these ahead of time and store them? A: You can prep ingredients a day ahead, but keep tomatoes and avocado separate. If you must assemble, wrap tightly in plastic or parchment and eat within 4 to 6 hours for best texture. Overnight will work but may get a bit soggy.

Q: What are good substitutions? A: Use turkey bacon or regular bacon, swap cheddar for swiss or pepper jack, use Greek yogurt or avocado mayo instead of regular mayo, and choose gluten free or whole wheat tortillas if you want.

Q: How do I stop avocado from browning? A: Toss sliced or mashed avocado with a little lime juice, keep the pit in if storing slices, and add avocado right before rolling if you can. Cooler temps slow browning too.

Q: Best way to warm or toast the wrap? A: Heat a skillet over medium low and press the wrapped tortilla 1 to 2 minutes per side until golden, or use a panini press. Microwaving will warm it fast but can make it limp.

Q: Rough calories and portion notes? A: One wrap is usually around 450 to 650 calories depending on bacon, cheese and mayo amounts. If you want lighter, cut the mayo, use low fat cheese, or skip the bacon.

California Turkey Club Wrap Recipe Substitutions and Variations

Flour tortillas: swap for whole wheat or spinach tortillas, gluten free corn tortillas, or big butter lettuce leaves for a low carb wrap
Deli turkey: use rotisserie or grilled chicken, smoked turkey breast, or thinly sliced turkey pastrami if you want more flavor
Bacon: turkey bacon or pancetta for that same crunch, prosciutto for a salty lift, or tempeh bacon if you’re going vegetarian
Mayonnaise + Dijon: mix Greek yogurt with a little mustard for tang, mash the avocado with lime for a creamy spread, or use hummus for a nutty twist

Pro Tips

– Save a tablespoon of the bacon fat after frying and use it to warm the tortillas in a skillet, it’ll add a nice smoky kick and help them brown without drying out. dont use too much though or the wrap gets greasy.

– If you want to prep ahead, mash the avocado with a little lime juice and a tiny spoon of mayo, that keeps it from browning and helps everything stick together. Pack the sauce separately if more than 30 minutes till eating, otherwise spread very sparingly.

– Pat tomato slices dry on paper towels and salt them just before assembling so they dont weep into the wrap. Also put the lettuce between the sauce and tomato as a moisture barrier, it keeps things from getting soggy.

– Warm the tortilla so it folds easier, fold the short sides in first and roll tight, then toast seam-side down in a skillet for a minute to seal and melt the cheese a bit. Slice on the diagonal with a sharp or serrated knife so the halves stay together.