Turkey Avocado Ranch Club Wraps

Club sandwiches trace their name to American social clubs of the late 1800s. This wrap keeps that stacked spirit with turkey, bacon, and creamy avocado ranch rolled into a soft tortilla for an easy lunch.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 510 cal
• 32g protein
• 34g carbs
• 28g fat
• 6g fiber

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Ingredients

• 4 large flour tortillas (10-inch)
• 12 oz sliced roasted turkey breast
• 8 cooked bacon strips
• 2 ripe avocados
• 8 large romaine lettuce leaves
• 1 large tomato, thinly sliced
• 1 cup shredded cheddar or Colby Jack
• 1/3 cup ranch dressing
• 1 tsp fresh lemon juice
• to taste kosher salt and black pepper

Instructions

1. 1Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or microwave stacked under a damp paper towel for 20 seconds. Keep covered so they don’t dry out.
2. 2Halve avocados, remove pits, and mash flesh in a small bowl with lemon juice, salt, and black pepper until mostly smooth with a few chunks.
3. 3Lay one tortilla flat. Spread ranch dressing in a thin layer across the center, leaving a 1-inch border.
4. 4Layer 2 romaine leaves down the middle, then turkey, bacon strips snapped in half, 2–tomato slices, and shredded cheese.
5. 5Spoon one-quarter of the mashed avocado in a line over the fillings. Season the tomato lightly with salt and pepper.
6. 6Fold the bottom edge of the tortilla up over the filling, fold in both sides, then roll tightly away from you into a burrito-style wrap. Repeat with remaining tortillas and fillings.
7. 7If packing for later, wrap each tightly in parchment or foil and refrigerate up to 4 hours; slice in half on a diagonal just before eating so the avocado doesn’t brown excessively.
8. 8Serve with extra ranch on the side for dipping and chips or carrot sticks for a complete midday plate.