Turkey–Avocado BLT Wraps

About 35 minutes total. Makes 4 generous dinner wraps using 12-inch flour tortillas. Salt measurements use fine table salt or fine sea salt.

Ingredients

Chipotle garlic mayo

• ¼ cup mayonnaise
• 2 teaspoons adobo sauce from a can of chipotles
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ¼ teaspoon garlic powder

Filling and wraps

• 4 large flour tortillas
• 1 lb sliced oven-roasted deli turkey
• 8 slices thick-cut bacon
• 4 slices sharp cheddar, about 3 oz total
• 1 medium ripe avocado, thinly sliced
• 1 large tomato, cut into 8 thin slices
• 1½ cups shredded romaine, thoroughly dried
• ⅛ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Cook the bacon. Heat the oven to 400°F. Arrange the bacon on a foil-lined rimmed baking sheet without overlapping. Bake for 18–25 minutes, checking early and removing individual pieces as they become crisp. Drain on paper towels, then break each strip in half.
2. Make the mayo. Stir together all five sauce ingredients. For a milder version, start with 1 teaspoon adobo sauce.
3. Season the tomatoes. Lay the tomato slices on a plate. Sprinkle with the measured salt and pepper and let stand for 5 minutes. Blot away the released liquid with paper towels.
4. Warm the tortillas. Heat just until flexible and keep covered while assembling.
5. Fill. Spread one-quarter of the mayo across the center of each tortilla. Divide the turkey, cheddar, lettuce, avocado, tomato, and bacon among them. Keep the filling in a compact strip with about a 2-inch border.
6. Roll and serve. Fold in the sides, pull the near edge firmly over the filling, and roll tightly. Cut diagonally and serve immediately.

Notes

• The detail that makes it great: Season and blot the tomatoes before assembly. They’ll contribute much more flavor while releasing less moisture into the wrap.
• Warm the tortillas first. Use a dry skillet for about 10–15 seconds per side, or microwave the stack under a slightly damp paper towel in short bursts until flexible.
• Leave room to roll. Keep about a 2-inch border clear. If you have 10-inch tortillas, make six smaller wraps with the same filling.
• Assemble just before eating. Keep sauces, vegetables, cooked fillings, and crunchy toppings separate until then.
• For leftovers: Refrigerate cooked fillings within 2 hours, keep them at 40°F or below, and use within 3–4 days.