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Turkey Wrap with Bacon and Avocado

Turkey wraps cut in half and piled on a plate.
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Stuffed with turkey, bacon, avocado, veggies, and your choice of condiment, this homemade turkey wrap is easy and filling.

Ingredients

Units Scale

For 6 wraps:

  • 6 burrito-sized spinach wraps (at least 10 inches in diameter)
  • 3/4 cup chipotle mayo, regular mayo, ranch, or honey mustard
  • 12 slices of bacon, cooked crispy
  • 12 ounces sliced turkey breast
  • 6 slices of cheese (Provolone, Pepper Jack, or Colby Jack are good choices)
  • 3 Roma tomatoes, sliced
  • 3 avocados, sliced
  • 6 large leaves of lettuce
  • Salt and pepper

For 1 wrap:

  • 1 burrito-sized spinach wrap (at least 10 inches in diameter)
  • 2 tablespoons chipotle mayo, regular mayo, ranch, or honey mustard
  • 2 slices of bacon, cooked crispy
  • 2 ounces of sliced turkey breast
  • 1 slice of cheese (Provolone, Pepper Jack, or Colby Jack are good choices)
  • 1/2 of a Roma tomato, sliced
  • 1/2 of an avocado, sliced
  • 1 large leaf of lettuce
  • Salt and pepper

Instructions

  1. Prepare your ingredients before assembling the wraps.
  2. Spread the chipotle mayonnaise or your preferred condiment on the tortilla. Leave a 1-inch margin around the tortilla for folding.
  3. Layer the turkey and bacon in a line down the center of the tortilla. Then, tear the slice of cheese in half and lay it on top.
  4. Next, layer on the tomato and avocado slices. Sprinkle them with salt and pepper.
  5. Then, top with a large leaf of lettuce.
  6. Turn the tortilla so that the line of filling is horizontal. Fold the sides of the tortilla over the filling. Then, roll it like a burrito, tucking in the fillings as you roll. Be careful not to tear it.
  7. Turn it seam side down and cut it in half.

Notes

Substitutions and Variations

Make it a salad bowl! If you prefer to skip the wrap, you can shred a pile of lettuce and pile everything on top. Make sure you tear the turkey and bacon into bite-sized pieces. Then, drizzle the chipotle mayo, ranch, or mayo on top.

Tips for filling and rolling the wrap

  • See the pictures in the full post to get a visual on folding.
  • Make sure your tortilla is at least 10 inches in diameter.
  • If you’re bacon is extra crispy, crumble it to keep it from tearing the tortilla.
  • Make a single wrap or the whole batch. Just know, they will get soggy after more than a few hours in the fridge.
  • If the wraps aren’t pliable, you can warm them in a skillet to soften them before filling with the ingredients.
  • Don’t overfill. The recipe will stuff a 10-inch tortilla. Don’t try to add more.
  • Be patient. If you’re new to rolling burrito-style wraps, it takes some practice. The tortillas sometimes tear easily.

*Nutrition information estimated using a Mission Spinach Wrap and ranch dressing as the condiment.

Nutrition

Find it online: https://mandiofthemountains.com/turkey-wrap-with-bacon-and-avocado/