Turkey Club Wrap

Name: Turkey Club Wrap
Prep time: 29 min
Cook time: 20 min
Total time: 49 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices (340 g) thick-cut bacon, left whole; 4 tortillas (200 g) large flour tortillas, 10-inch (25 cm), at room temperature; 12 oz (340 g) deli-sliced roast turkey breast, thinly sliced; 2 tomatoes (300 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) slices, patted dry; 8 leaves (120 g) romaine or green leaf lettuce leaves, washed, thoroughly dried, thick center rib trimmed, each leaf torn in half; kosher salt, a pinch, for the tomatoes; 1 medium (150 g) ripe avocado, pitted, peeled and sliced (optional); ⅔ cup (150 g) mayonnaise; 2 teaspoons (10 ml) fresh lemon juice; ½ teaspoon (1 g) freshly ground black pepper, plus more to taste

From the MyKitchenBank Kitchen

Crisp bacon, sliced turkey, juicy tomato and crunchy lettuce are rolled in a warm flour tortilla with a tangy black-pepper mayo. It has all the flavor of a classic club sandwich, it's easy to eat in one hand, and it's ready in about an hour, with much of that time hands-off while the bacon bakes.

Prep: 29 min
Cook: 20 min
Wait: 15 min
Total: 1 hr 4 min
Makes: 4 wraps (each cut in half)

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Ingredients

4 servings

For the wraps
8 slices (340 g) thick-cut bacon, left whole
4 tortillas (200 g) large flour tortillas, 10-inch (25 cm), at room temperature
12 oz (340 g) deli-sliced roast turkey breast, thinly sliced
2 tomatoes (300 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) slices, patted dry
8 leaves (120 g) romaine or green leaf lettuce leaves, washed, thoroughly dried, thick center rib trimmed, each leaf torn in half
kosher salt, a pinch, for the tomatoes
1 medium (150 g) ripe avocado, pitted, peeled and sliced (optional)
For the pepper mayo
⅔ cup (150 g) mayonnaise
2 teaspoons (10 ml) fresh lemon juice
½ teaspoon (1 g) freshly ground black pepper, plus more to taste

Equipment (7)

Large rimmed baking sheet lined with parchment paper
Paper towel-lined plate
Small mixing bowl
Sharp chef's knife and cutting board
Dry 10-inch (25 cm) skillet or microwave for warming tortillas
Tongs
Aluminum foil or parchment, for wrapping (optional)

Steps

Before you start

Start the oven first: most home ovens need 10–12 minutes to reach 400°F (200°C). The thick-cut bacon then bakes 18–22 minutes. Make the mayo and prep the vegetables while it bakes.
Use large (10-inch / 25 cm) flour tortillas; smaller ones are hard to roll without tearing.
Pat the tomato slices and washed lettuce dry so the wraps don't turn soggy.
Deli turkey is already cooked. If anyone eating is pregnant, elderly, or immunocompromised, heat the turkey slices until steaming hot (165°F / 74°C) and cool slightly before assembling.

1
Heat the ovenOven 400°F / 205°C
- Position a rack in the middle of the oven and heat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 400°F (200°C)
2
Bake the baconOven 400°F / 205°C
- Arrange the 8 bacon slices in a single layer on the lined sheet without overlapping.
- Bake at 400°F (200°C) for 18–22 minutes, rotating the pan once halfway through, until deeply golden and crisp at the edges.
- Make the mayo and prep the vegetables while it bakes.
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Ready when: Bacon is deep golden brown and the edges look dry and crisp
Tip: Start checking at 18 minutes; bacon goes from crisp to burnt quickly. Thinner slices need less time.
3
Drain the bacon
- Transfer the bacon with tongs to a paper towel-lined plate and blot the tops.
- Let it cool 3 minutes; it crisps further as it cools.
- Snap each slice in half crosswise.
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Ready when: Bacon snaps cleanly when bent
4
Make pepper mayo
- In a small bowl, stir together the mayonnaise, lemon juice and ½ teaspoon black pepper until smooth.
- Taste and add more pepper if you like.
- You'll have about ⅔ cup, enough for 2 tablespoons per wrap with a little extra.
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Ready when: Mayo is smooth and evenly speckled with pepper
5
Prep the vegetables
- Lay the tomato slices on a paper towel, blot the tops and sprinkle lightly with a pinch of salt.
- Make sure the torn lettuce halves are completely dry.
- If using, slice the avocado.
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Ready when: Tomato slices look dry on the surface
Tip: Wet tomato or lettuce is the main cause of soggy wraps.
6
Warm the tortillas
- Heat a dry 10-inch (25 cm) skillet over medium heat.
- Warm each tortilla for 15–20 seconds per side, until soft and pliable with a few light spots.
- Stack them under a clean towel to keep warm.
- Alternatively, microwave the stack wrapped in a damp paper towel for 20–30 seconds.
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Ready when: Tortillas bend without cracking
Tip: Cold tortillas crack when rolled, so don't skip warming.
7
Spread and layer
- Lay one tortilla flat.
- Spread about 2 tablespoons of pepper mayo over the middle, leaving a 1-inch (2.5 cm) border at the bottom and stopping about 2 inches (5 cm) from the left and right edges.
- Along the lower third, within that area, layer 4 torn lettuce halves, then 3 oz (85 g) turkey, a quarter of the tomato slices, 4 bacon halves and avocado if using.
- The filling strip should be about 6 inches (15 cm) wide, leaving 2 inches (5 cm) clear on each side so the wrap can fold closed.
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Ready when: Filling forms a neat strip about 6 inches wide with 2 inches clear on each side
Tip: Put lettuce against the mayo to act as a moisture barrier for the tortilla.
8
Fold and roll
- Fold the left and right sides about 1½ inches (4 cm) in over the ends of the filling.
- Then, holding the sides in, roll the bottom edge up and over the filling, tucking tightly as you go, until you reach the top edge and the wrap is seam-side down.
- Repeat with the remaining tortillas.
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Ready when: Wrap is snug, ends are closed and seam stays shut
Tip: Roll firmly; a loose roll falls apart when cut.
9
Slice and serve
- Cut each wrap in half on a sharp diagonal with a serrated or sharp knife using a gentle sawing motion.
- Serve right away, or wrap tightly in foil or parchment and hold up to 1 hour.
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Ready when: Cut ends show clean layers of turkey, bacon, tomato and lettuce

Good to know

Tips

Salt and blot the tomato slices to draw out excess moisture so the wrap stays crisp.
Keep the filling 2 inches (5 cm) from the side edges and roll tightly; overstuffing is the top cause of tears.
For a toasted wrap, place seam-side down in a dry skillet over medium heat for 2 minutes per side.
Cut the wraps just before serving for the cleanest layers.

Make ahead

Bake the bacon and mix the pepper mayo up to 2 days ahead and refrigerate separately (bacon in an airtight container). Assemble wraps up to 4 hours ahead, tightly wrapped in foil and refrigerated, leaving off the tomato until just before eating for the best texture.

Storage & reheating

Assembled wraps keep wrapped tightly in the fridge up to 24 hours, though the tortilla softens over time. Components keep separately in the fridge for 3 days. Not suitable for freezing because of the fresh vegetables and mayonnaise. Serve cold or at room temperature; to warm, press in a dry skillet over medium heat 1–2 minutes per side.

Substitutions

large flour tortillas, 10-inch (25 cm) → spinach or whole-wheat large tortillas. Same size; warm them the same way.
mayonnaise → Greek yogurt mixed with a little mayo, or ranch dressing. Yogurt gives a tangier, lighter spread; ranch adds herb flavor.
thick-cut bacon → turkey bacon. Cook in a skillet over medium heat 3–4 minutes per side until crisp.
romaine or green leaf lettuce leaves → baby spinach or butter lettuce. Use a loose handful per wrap; both are tender and roll easily.