Ingredients
Scale
- 1 large flour tortilla (10-12 inches, or whole wheat)
- 3-4 ounces sliced deli turkey breast (about 4-5 slices)
- 3 tablespoons ranch dressing (or to taste)
- 2-3 strips cooked bacon, crumbled or cut into pieces
- 1/3 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup romaine lettuce, chopped or whole leaves
- 1/4 cup tomatoes, diced and patted dry
- Optional: 3-4 thin slices of red onion
- Optional: 4-5 cucumber slices
- Optional: 1/4 avocado, sliced
- Salt and pepper to taste
Instructions
- Prepare all ingredients: Gather everything you need and lay it out on your work surface. If using fresh bacon, cook it until crispy, then drain on paper towels and crumble or cut into pieces. Dice your tomatoes and pat them completely dry with paper towels—this is crucial for preventing soggy wraps. Wash and thoroughly dry your lettuce. Shred cheese if needed. Having all ingredients prepped and within reach makes assembly quick and seamless.
- Warm the tortilla (recommended): For the best texture and easier rolling, warm your tortilla slightly. Microwave it wrapped in a damp paper towel for 10-15 seconds, or heat it in a dry skillet over medium heat for 20-30 seconds per side. This makes the tortilla more pliable, brings out its flavor, and helps it seal better when rolled. Skip this step if you prefer a cold wrap, though warmed tortillas are easier to work with.
- Spread the ranch dressing: Place your warmed tortilla on a large plate or clean work surface. Spread the ranch dressing in a horizontal stripe across the center of the tortilla, leaving about 2 inches clear on each side. Don’t spread ranch all the way to the edges, or it will squeeze out when you roll. The ranch acts as both a flavor base and a “glue” that helps bind ingredients together.
- Layer the turkey: Arrange the turkey slices in an even layer over the ranch dressing, overlapping them slightly. Keep the turkey centered in the middle third of the tortilla—don’t spread it all the way to the edges. For easier eating, fold each turkey slice in half before placing it down. This creates better layers and prevents the meat from sliding out when you bite into the wrap.
- Add the bacon: Distribute the crumbled or chopped bacon evenly over the turkey. The crispy bacon adds incredible texture and flavor, so make sure it’s spread out so you get some in every bite. If you’re using bacon bits, sprinkle them evenly across the turkey layer.
- Add cheese and vegetables: Sprinkle the shredded cheese over everything—the slightly warm tortilla and ingredients will help soften it. Add your lettuce in an even layer, then sprinkle the diced tomatoes on top. If using optional ingredients like red onion, cucumber, or avocado, add them now. Sprinkle with a tiny pinch of salt and pepper to enhance all the flavors. Remember not to overfill—a properly filled wrap is much easier to roll and eat.
- Roll the wrap: This technique is key! First, fold the left and right sides of the tortilla toward the center (about 1-2 inches in from each edge). Then, starting from the bottom edge closest to you, begin rolling the tortilla up and away from you, keeping gentle but firm pressure to create a tight roll. Tuck the filling in as you roll to keep everything secure. The folded sides will prevent ingredients from falling out the ends.
- Secure and serve: If eating immediately, slice the wrap in half diagonally with a sharp knife using a gentle sawing motion—this prevents squishing. For the prettiest presentation, place both halves cut-side up on a plate. For meal prep or packed lunches, wrap tightly in plastic wrap or parchment paper. You can also secure with a toothpick through the center before wrapping. For an extra-special touch, toast the wrapped tortilla seam-side down in a dry skillet for 1-2 minutes to seal it closed and add a crispy exterior.
Notes
- Bacon preparation: For the crispiest bacon, bake it in the oven at 400°F for 15-20 minutes instead of pan-frying. Pre-cooked bacon heated in the microwave for 30 seconds works great for quick assembly.
- Prevent sogginess: Always pat tomatoes and any wet vegetables completely dry. Use lettuce as a barrier between wet ingredients and the tortilla. Store wraps seam-side down.
- Make it easier to roll: Warming the tortilla is the single best tip for preventing tears and cracks during rolling. Room temperature ingredients also roll more easily than cold ones.
- Toasting option: For a warm, crispy wrap with melted cheese, toast the rolled wrap in a panini press or dry skillet for 2-3 minutes per side. The cheese will melt and the exterior gets deliciously crispy.
- Customize freely: This recipe is incredibly flexible—try different proteins, swap vegetables, experiment with flavored tortillas, or add your favorite extras.
- Meal prep tip: Assemble wraps without tomatoes and lettuce, storing those separately to add just before eating for maximum freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 wrap
- Calories: 485
- Sugar: 4g
- Sodium: 1,380mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg