Turkey Avocado Ranch Wrap

Name: Turkey Avocado Ranch Wrap
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium (300 g) ripe Hass avocados, halved, pitted and scooped from the skin; 2 teaspoons (10 ml) fresh lime juice; ¼ teaspoon (1½ g) kosher salt, plus a few pinches more to taste; black pepper, freshly ground, to taste; 4 tortillas (260 g) large flour tortillas, 10-inch (25 cm), at room temperature; ½ cup (120 ml) ranch dressing, thick, store-bought or homemade; 12 ounces (340 g) sliced deli turkey breast (fully cooked), thinly sliced, about 12 slices, kept refrigerated until use; 2 cups (90 g) romaine or green leaf lettuce, washed, thoroughly dried and thinly shredded; 2 medium (180 g) ripe Roma tomatoes, cut into ¼-inch (6 mm) slices, patted dry; ¼ cup (30 g) red onion, very thinly sliced (optional)

From the MyKitchenBank Kitchen

A fresh, no-cook deli wrap layered with sliced turkey, creamy mashed avocado, crisp lettuce, juicy tomato and cool ranch, rolled tight in a soft flour tortilla. Ready in 15 minutes.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 wraps

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Ingredients

4 servings

2 medium (300 g) ripe Hass avocados, halved, pitted and scooped from the skin
2 teaspoons (10 ml) fresh lime juice
¼ teaspoon (1.5 g) kosher salt, plus a few pinches more to taste
black pepper, freshly ground, to taste
4 tortillas (260 g) large flour tortillas, 10-inch (25 cm), at room temperature
½ cup (120 ml) ranch dressing, thick, store-bought or homemade
12 ounces (340 g) sliced deli turkey breast (fully cooked), thinly sliced, about 12 slices, kept refrigerated until use
2 cups (90 g) romaine or green leaf lettuce, washed, thoroughly dried and thinly shredded
2 medium (180 g) ripe Roma tomatoes, cut into ¼-inch (6 mm) slices, patted dry
¼ cup (30 g) red onion, very thinly sliced (optional)

Equipment (7)

Cutting board
Sharp chef's knife
Serrated knife for tomatoes
Medium bowl
Fork
Small microwave-safe plate (optional, for warming tortillas)
Clean kitchen towel or paper towels

Steps

Before you start

Use avocados that yield slightly to gentle pressure; hard ones won't mash and overripe ones taste muddy.
Use large 10-inch (25 cm) flour tortillas. Smaller ones tear when rolled.
Deli turkey is fully cooked and ready to eat. Keep it refrigerated (40°F/4°C or below) until you assemble. If you roast your own turkey breast instead, cook it to a safe internal temperature of 165°F (74°C), then chill it completely before slicing.
Pat the lettuce and tomato slices dry so the wraps don't turn soggy.
Slice and prep everything before you start rolling, so you can assemble quickly.

1
Prep the produce
- Shred the lettuce and spread it on a clean towel or paper towels.
- Slice the tomatoes into ¼-inch (6 mm) rounds and blot both sides with paper towels.
- Thinly slice the red onion, if using.
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Ready when: Lettuce and tomatoes feel dry to the touch.
Tip: Wet fillings are the main cause of soggy, torn wraps.
2
Mash the avocado
- In a medium bowl, mash the avocado with a fork, leaving a few small chunks.
- Stir in the lime juice, ¼ teaspoon salt and a few grinds of pepper.
- Taste and add more salt if it tastes flat.
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Ready when: Spreadable, creamy mixture with small chunks, bright green.
Tip: Lime juice slows browning, so mash close to assembly time.
3
Soften the tortillas
- If the tortillas feel stiff, stack them on a plate, cover with a damp paper towel and microwave for 15 to 20 seconds until warm and pliable.
- Lay one tortilla flat on a cutting board.
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Ready when: Tortilla bends easily without cracking.
Tip: Skip the microwave if tortillas are fresh and already soft.
4
Spread the base
- Spread about ¼ of the mashed avocado (roughly 5 tablespoons) over the tortilla in a band, leaving a 1-inch (2.5 cm) border.
- Drizzle with 1 tablespoon of ranch, then spread it lightly over the avocado.
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Ready when: Even layer reaching nearly to the edges.
Tip: The avocado acts as glue and seals out moisture from the other fillings.
5
Layer the fillings
- Lay 3 turkey slices over the avocado, overlapping slightly.
- Top with a handful (about ½ cup) of lettuce, then 2 or 3 tomato slices, a few onion slices if using, and a pinch of salt.
- Drizzle with another 1 tablespoon of ranch.
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Ready when: Fillings sit in a compact stack just below the center line, not spilling over the edges.
Tip: Don't overfill. Too much makes the wrap hard to close.
6
Fold and roll
- Fold the left and right edges in about 1 inch (2.5 cm).
- Then pull the edge closest to you up and over the fillings, tucking it tightly under them.
- Roll away from you into a snug cylinder, seam side down.
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Ready when: Wrap is tight, ends are closed and seam stays shut.
Tip: Keep tension as you roll; a loose roll falls apart when cut.
7
Repeat and slice
- Assemble the remaining three wraps the same way, using the remaining avocado, ranch, turkey, lettuce and tomato.
- Using a sharp or serrated knife, cut each wrap in half on a diagonal.
- Serve right away, or wrap tightly and refrigerate for later.
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Ready when: Clean cuts showing distinct layers.
Tip: Cut with a gentle sawing motion rather than pressing down.

Good to know

Tips

Lay turkey slices directly on the avocado layer so the tomato never touches the tortilla.
Add crisp bacon, sliced cucumber or shredded cheddar for extra texture.
For a warm version, toast the finished wrap seam side down in a dry skillet over medium heat for 1 to 2 minutes per side.
Wrap in parchment and twist the ends to hold it together for lunchboxes.

Make ahead

Assemble up to 4 hours ahead: roll each wrap tightly in parchment or foil, then refrigerate at 40°F (4°C) or below. Slice just before serving.

Storage & reheating

Room temperature: no more than 2 hours (1 hour if above 90°F/32°C). Refrigerator: tightly wrapped, up to 1 day; the tortilla softens and the avocado may darken slightly. Not recommended for freezing because of the avocado, lettuce and tomato. Serve cold; no reheating needed.

Substitutions

sliced deli turkey breast (fully cooked) → sliced roasted chicken breast. Use the same weight; fully cooked to 165°F (74°C) and chilled.
large flour tortillas, 10-inch (25 cm) → spinach or whole wheat tortillas. Use the same 10-inch size; warm briefly so they don't crack.
ranch dressing → plain Greek yogurt mixed with 1 teaspoon dried dill and ¼ teaspoon garlic powder. Tangier and lighter.
fresh lime juice → fresh lemon juice. Same amount.