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two cut halves of one plain flour-tortilla wrap on an ordinary plate showing thin folded smoked turkey, distinct green avocado slices, red roasted-pepper strips, spring greens and a thin pale white-bean spread, with no red cabbage, carrot shreds, mashed green avocado spread, cheese or garnish
Andre Lewis

Turkey and Avocado Wrap

Mash white beans with lime and a little oil for a spread that holds sliced turkey and avocado against the tortilla. The avocado stays in pieces here, with well-drained roasted pepper and dry spring greens tucked beside it. Fold the sides inward before rolling. That keeps the filling inside when you cut across the middle and makes the wrap easier to pack without loose leaves sticking out of both ends. Use a large, flexible tortilla and leave a clear border around the filling rather than spreading the beans all the way to the edge, where they would squeeze out along the seam.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 large 10-inch plain flour tortillas
  • 1/2 cup canned cannellini beans drained and rinsed
  • 1 tbsp fresh lime juice
  • 1 tsp olive oil
  • 1/8 tsp fine salt
  • 1/8 tsp garlic powder
  • 6 oz thinly sliced ready-to-eat smoked deli turkey
  • 1 medium ripe avocado peeled, pitted and sliced
  • 1/3 cup jarred roasted red pepper strips drained and blotted very dry
  • 1/2 cup spring salad greens washed and thoroughly dried

Method
 

  1. Mash drained beans with lime juice, olive oil, salt and garlic powder until mostly smooth and spreadable.
  2. Spread half the bean mixture over each tortilla, leaving a 1-inch border. Lay turkey in a strip below the center of each tortilla.
  3. Divide avocado slices, dry roasted pepper strips and salad greens over the turkey, keeping the filling inside the clear border.
  4. Fold both side edges inward, bring the bottom edge over the filling and roll firmly away from you. Rest seam-side down for 1 minute.
  5. Cut each wrap diagonally across the middle. Serve cold or wrap snugly and refrigerate at 40°F or below, using ice packs for transport.