California Turkey Club Wraps

Why You’ll Love This Recipe

I love how easy these wraps are to put together. They’re packed with protein and flavor, and the mix of creamy avocado, juicy tomato, and crisp lettuce gives them a California-inspired freshness that feels both indulgent and healthy. Plus, they’re great for meal prepping or on-the-go meals. Toasting the wrap adds a warm, crispy bite that takes things to the next level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large flour tortillas

• 12 slices deli turkey breast

• 8 slices cooked bacon

• 1 ripe avocado, sliced

• 1 cup shredded lettuce

• 1 medium tomato, sliced

• 4 slices provolone or Swiss cheese

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard (optional)

• Salt and black pepper to taste

• Butter or oil (for toasting wraps, optional)

Directions

1. I start by warming the tortillas slightly so they’re easier to roll and don’t tear.

2. Then, I spread mayonnaise evenly over each one. When I want an extra kick, I mix in a little Dijon mustard.

3. I layer the turkey slices down the center of each tortilla, followed by a slice of cheese.

4. Next, I add crispy bacon, fresh avocado slices, shredded lettuce, and juicy tomato.

5. I sprinkle everything with a touch of salt and black pepper to bring out the flavors.

6. I fold in the sides and roll each tortilla up tightly into a wrap.

7. For extra texture, I toast the wraps in a skillet with a bit of butter or oil, seam-side down, until golden and slightly crisp.

8. I slice them in half and serve right away for the best taste.

Servings and timing

This recipe makes 4 wraps.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

Sometimes I like to switch things up:

• I swap turkey for grilled chicken or roast beef for a different protein.

• I use spinach or whole wheat tortillas for a healthier base.

• Garlic aioli instead of mayonnaise gives a rich, bold flavor.

• A squeeze of lemon over the avocado adds a bright, zesty note.

• I also love adding a few red onion slices or cucumber for extra crunch.

Storage/Reheating

These wraps are best fresh, but if I need to store them:

• I wrap them tightly in plastic wrap or foil and refrigerate for up to 1 day.

• If toasted, I reheat them in a skillet or panini press to crisp them up again—microwaving makes them a bit soggy.

• I avoid adding wet ingredients (like tomato) if I know I’ll be storing them, and instead add those just before eating.

FAQs

How can I keep the wraps from getting soggy?

I make sure to pat the tomato and lettuce dry before adding them, and if storing, I pack wet ingredients separately to add later.

Can I make these wraps ahead of time?

Yes, I often prep the fillings ahead and assemble the wraps just before eating or the morning of.

What’s the best way to toast the wraps?

I heat a skillet with a little butter or oil and cook the wraps seam-side down until golden and crisp, about 2–3 minutes per side.

Can I make this wrap gluten-free?

Definitely—I just use gluten-free tortillas and check that my other ingredients (like deli turkey and cheese) are gluten-free as well.

What other sauces work well in this wrap?

Besides mayo or garlic aioli, I like using ranch, chipotle sauce, or honey mustard for a different flavor spin.

Conclusion

These California Turkey Club Wraps are a go-to when I want something fast, flavorful, and satisfying. Whether it’s a quick lunch, a picnic option, or a no-fuss dinner, I know I can count on these wraps to hit the spot. With fresh ingredients and endless ways to customize, I never get tired of making them.

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