Ingredients:

  • /2 cup Mayonnaise (full-fat recommended)
  • tablespoon Fresh Parsley, chopped
  • teaspoon Fresh Chives, finely snipped
  • teaspoon Fresh Lemon Juice
  • /4 teaspoon Garlic Powder
  • Salt and Black Pepper to taste
  • Large Flour Tortillas (10-inch)
  • ounces Sliced Turkey Breast (deli-style)
  • slices Thick-cut Bacon
  • medium Ripe Avocado, sliced or mashed
  • medium Roma Tomatoes, thinly sliced
  • large Crisp Lettuce leaves (Romaine or Butterhead)
  • slices Sharp Cheddar or Monterey Jack Cheese

Instructions:

  1. For the Herby Aioli: In a small bowl, combine mayonnaise, parsley, chives, lemon juice, and garlic powder. Whisk until smooth and well incorporated. Season generously with salt and pepper. Set aside.
  2. Cook the Bacon: Lay bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until perfectly crisp. Remove bacon to a paper towel-lined plate to drain excess fat.
  3. Prep the Turkey (Optional Warm Step): If desired, briefly warm the turkey slices in the residual bacon fat in the skillet for about 30 seconds per side until just warmed through. Remove turkey and set aside.
  4. Assemble the Wraps: Lay out one tortilla. Spread a generous layer (about 1.5 tablespoons) of the herby aioli across the centre, leaving a border clear on all sides.
  5. Layer the ingredients neatly down the centre: Start with a slice of cheese, add turkey, top with 2 slices of crispy bacon, then avocado slices, tomato slices, and finally the crisp lettuce.
  6. Rolling and Finishing: Fold the left and right sides of the tortilla inward over the filling. Tightly roll the bottom edge up and over the filling, tucking firmly as you continue rolling upwards until the wrap is sealed.
  7. Wrap each finished California Turkey Club Wrap tightly in parchment paper or foil, twisting the ends. Let them rest for 5 minutes to set. Slice each wrap diagonally in half before serving.