I created these California Turkey Club Wraps to shake up my rotation of Easy Lunch Wraps For Work, and there’s a simple twist in the ingredients that makes them stand out.

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I get why everyone keeps calling these California Turkey Club Wraps addictive. The mix of sliced turkey breast and creamy avocado hits just the right note between fresh and filling, and there’s a little zip that makes you want another bite even if you said you weren’t hungry.

They’re the kind of thing I pack when I’m chasing work deadlines because they fit in my bag and don’t act up, perfect for Light Work Lunches and Easy Hand Held Lunches. Don’t be surprised if you make one and then suddenly start swapping out fillings just to see what else works.

Ingredients

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Flour tortillas: soft carbs for energy may be refined, adds chew.
Turkey breast: lean protein low fat keeps you full and satisfied.
Bacon: crispy, salty fat gives big flavor but high sodium.
Avocado: creamy healthy fats, fiber rich makes the wrap silky.
Romaine: crunchy low calorie fiber gives freshness and lightness.
Tomato: juicy slightly acidic adds brightness with mild sweetness.
Ranch or mayo: adds creaminess extra calories and a bit of tang.
Cheddar cheese: optional melty punch of calcium and savory depth.

Ingredient Quantities

4 large flour tortillas (10 inch)

8 oz (225 g) sliced turkey breast, deli style (about 8-10 slices)

8 slices bacon, cooked and drained

1 ripe avocado (about 200 g), sliced or mashed

2 cups shredded romaine or mixed lettuce

1 medium tomato, thinly sliced

1/4 cup (60 ml) ranch dressing or mayonnaise, your call

Salt and freshly ground black pepper, to taste

Optional: 4 slices cheddar or Swiss cheese

Optional: 1 tbsp (15 ml) lemon or lime juice

How to Make this

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1. Cook the bacon until crisp in a skillet over medium heat or on a baking sheet at 400 F for 15-20 minutes, then drain on paper towels and chop or leave whole depending on how you like it.

2. If you want mashed avocado, scoop the avocado into a bowl, add the optional lemon or lime juice and a pinch of salt, then mash with a fork; otherwise slice the avocado thinly.

3. Warm the tortillas so they fold easier — 10-15 seconds per side in a dry skillet or 15 seconds in the microwave wrapped in a damp paper towel.

4. Lay a warmed tortilla flat and spread about 1 tablespoon of ranch or mayonnaise evenly over the surface (use more if you like it saucy).

5. Arrange 2-3 slices of turkey breast across the center of each tortilla (divide the 8 oz between the 4 wraps), then add an optional slice of cheddar or Swiss if using.

6. Top the turkey with 2 slices of bacon per wrap (or chopped bacon), a couple spoonfuls of mashed avocado or slices, about 1/2 cup shredded romaine or mixed lettuce, and 2-3 thin tomato slices.

7. Season lightly with salt and freshly ground black pepper to taste; remember the bacon and deli turkey already have salt so dont overseason.

8. Fold the bottom up over the filling, fold the sides in, then roll tightly to enclose everything; if needed secure with a toothpick.

9. Slice each wrap in half on the diagonal and serve right away, or wrap tightly in plastic and pack for lunch or a picnic — they hold up pretty well for a few hours.

Equipment Needed

1. Large skillet, for cooking bacon and warming tortillas, youll use it for both.
2. Baking sheet (optional), if you bake the bacon in the oven.
3. Tongs or spatula, to flip and remove bacon and tortillas.
4. Cutting board, for slicing avocado, tomato and cheese and chopping bacon.
5. Sharp knife, for slicing and chopping.
6. Mixing bowl and fork, to mash the avocado.
7. Paper towels, to drain bacon and blot excess grease, dont skip this.
8. Spoon or small spreader, to spread ranch or mayo.
9. Toothpicks and plastic wrap, to secure and pack the wraps for lunch.

FAQ

Q: Can I make these ahead of time? A: Yes, but dont fully assemble more than a day ahead or the tortillas get soggy. Pack avocado and dressing separately, keep bacon and turkey in an airtight container, then build the wraps when youre ready.

Q: How do I stop the wrap from getting soggy? A: Use dressing sparingly, pat lettuce and tomato dry, and put avocado slices in the center not right at the edges. Toasting the tortilla briefly helps too because it creates a slight barrier.

Q: Can I swap the turkey or bacon for other things? A: Totally. Leftover roasted turkey, chicken, or ham work fine. For a veg option try grilled mushrooms, tempeh bacon, or crispy tofu instead of bacon.

Q: Will mashed avocado make it messy? A: Mashed avocado is delicious but more likely to make it runny, so add a little lemon or lime juice and keep the mash thin. Sliced avocado gives better texture and less mess.

Q: Can I add cheese and should I melt it? A: Yes you can add cheddar or Swiss. If you want melted cheese, fold the wrap and crisp it for a minute per side in a skillet or press it in a panini press, but it tastes great cold too.

Q: How long will leftovers keep? A: If assembled with avocado theyre best eaten within 24 hours. If components are stored separately turkey and cooked bacon last 3 to 4 days in the fridge, avocado with lemon about 1 day.

California Turkey Club Wraps Recipe Substitutions and Variations

Tortillas: swap in whole wheat or multigrain wraps, large romaine/iceberg lettuce leaves for a low carb option, or spinach/tomato tortillas for extra flavor.
Turkey breast: use shredded rotisserie or roast chicken, smoked turkey, thin-sliced ham, or grilled chicken strips if you want it warm.
Bacon: try turkey bacon for less fat, prosciutto or thin pancetta for a saltier bite, or crispy tempeh bacon to keep it vegetarian.
Avocado: replace with hummus or mashed chickpeas for creaminess, Greek yogurt with lemon for tang, or thin cucumber slices plus a drizzle of olive oil to keep it fresh.

Pro Tips

1) Bake the bacon on a sheet with a rack if you can, it stays flat and crisp that way so it wont make the wrap soggy later. Let it cool completely and pat with paper towel before adding, also chopped bacon packs more even flavor than whole strips.

2) If you mash the avocado add a bit of lemon or lime but dont drown it, just enough to slow browning and brighten the flavor. Leaving a few small chunks makes the texture way better than a totally smooth paste.

3) Warm the tortillas briefly so they bend and wont crack, then press the finished wrap in a dry skillet for 30-45 seconds if you want the cheese melted and the whole thing sealed tighter. Dont over-press though or youll squash the lettuce.

4) For packing, wrap each one tightly in parchment or plastic and keep a paper towel with them to soak any extra moisture, or pack the lettuce separately if youre making them hours ahead. This way they stay firmer and dont get limp by lunchtime.

California Turkey Club Wraps Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I created these California Turkey Club Wraps to shake up my rotation of Easy Lunch Wraps For Work, and there’s a simple twist in the ingredients that makes them stand out.

Servings

servings

Calories

570

kcal

Equipment: 1. Large skillet, for cooking bacon and warming tortillas, youll use it for both.
2. Baking sheet (optional), if you bake the bacon in the oven.
3. Tongs or spatula, to flip and remove bacon and tortillas.
4. Cutting board, for slicing avocado, tomato and cheese and chopping bacon.
5. Sharp knife, for slicing and chopping.
6. Mixing bowl and fork, to mash the avocado.
7. Paper towels, to drain bacon and blot excess grease, dont skip this.
8. Spoon or small spreader, to spread ranch or mayo.
9. Toothpicks and plastic wrap, to secure and pack the wraps for lunch.

Ingredients

4 large flour tortillas (10 inch)
8 oz (225 g) sliced turkey breast, deli style (about 8-10 slices)
8 slices bacon, cooked and drained
1 ripe avocado (about 200 g), sliced or mashed
2 cups shredded romaine or mixed lettuce
1 medium tomato, thinly sliced
1/4 cup (60 ml) ranch dressing or mayonnaise, your call
Salt and freshly ground black pepper, to taste
Optional: 4 slices cheddar or Swiss cheese
Optional: 1 tbsp (15 ml) lemon or lime juice

Directions

Cook the bacon until crisp in a skillet over medium heat or on a baking sheet at 400 F for 15-20 minutes, then drain on paper towels and chop or leave whole depending on how you like it.
If you want mashed avocado, scoop the avocado into a bowl, add the optional lemon or lime juice and a pinch of salt, then mash with a fork; otherwise slice the avocado thinly.
Warm the tortillas so they fold easier — 10-15 seconds per side in a dry skillet or 15 seconds in the microwave wrapped in a damp paper towel.
Lay a warmed tortilla flat and spread about 1 tablespoon of ranch or mayonnaise evenly over the surface (use more if you like it saucy).
Arrange 2-3 slices of turkey breast across the center of each tortilla (divide the 8 oz between the 4 wraps), then add an optional slice of cheddar or Swiss if using.
Top the turkey with 2 slices of bacon per wrap (or chopped bacon), a couple spoonfuls of mashed avocado or slices, about 1/2 cup shredded romaine or mixed lettuce, and 2-3 thin tomato slices.
Season lightly with salt and freshly ground black pepper to taste; remember the bacon and deli turkey already have salt so dont overseason.
Fold the bottom up over the filling, fold the sides in, then roll tightly to enclose everything; if needed secure with a toothpick.
Slice each wrap in half on the diagonal and serve right away, or wrap tightly in plastic and pack for lunch or a picnic — they hold up pretty well for a few hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.