Turkey Bacon Ranch Club Wraps

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 4 large spinach or flour tortillas (10-inch)
• 12 oz sliced roasted turkey breast
• 8 slices thick-cut bacon
• 1 large ripe avocado
• 8 large romaine leaves
• 1 large ripe tomato
• 1 cup sharp cheddar, shredded
• 1/2 cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 1 1/2 Tbsp ranch seasoning mix
• 1 tsp fresh lemon juice
• 1/4 tsp black pepper
• to taste kosher salt

Instructions

1. 1Preheat oven to 400°F. Arrange bacon on a foil-lined rimmed sheet pan and bake 14–18 minutes until deeply crisp and browned; transfer to a paper-towel-lined plate.
2. 2While bacon cooks, stir together Greek yogurt, mayonnaise, ranch seasoning, lemon juice, and black pepper in a small bowl until smooth; taste and add salt if needed.
3. 3Slice tomato into thin rounds and lightly salt them; let sit 2 minutes, then pat dry with a paper towel so wraps do not get soggy.
4. 4Halve the avocado, remove the pit, scoop flesh, and mash lightly with a fork and a squeeze of lemon; season with salt.
5. 5Warm tortillas briefly (dry skillet 15 seconds per side or microwave 20 seconds under a damp towel) so they flex without tearing.
6. 6Spread ranch yogurt down the center of each tortilla. Layer two romaine leaves, then fold turkey slices on top.
7. 7Add tomato slices, crumbled bacon (per wrap), shredded cheddar, and spoonfuls of mashed avocado.
8. 8Fold the bottom edge up over the filling, tuck in the sides, and roll tightly away from you into a snug cylinder.
9. 9Slice each wrap in half on the bias. Serve right away or wrap snugly in parchment and refrigerate up to 1 day; the yogurt ranch keeps the turkey moist without wilting the greens too fast.