Prepare your mise en place: wash and spin-dry the mixed greens, slice the tomato into 1/4-inch rounds, and lay out the turkey slices. Mise en place speeds assembly and prevents soggy greens—everything is at hand so you can build the wrap quickly and keep textures fresh.

Warm the tortillas: heat a dry skillet over medium for 30–45 seconds per side until the tortilla becomes pliable and just shows faint golden spots. Warming releases the tortilla’s aroma and makes it flexible so it won’t crack when you roll the wrap.

Make the flavor smear: in a small bowl combine the light mayonnaise and Dijon mustard. Mixing them mellows the mustard’s bite and stretches the mayo for added tang with less fat—this keeps the wrap moist without overpowering the turkey or avocado.

Halve, pit, and slice the avocado: cut around the pit, twist to separate, remove the pit, then score the flesh into 1/4-inch slices while still in the skin and scoop out with a spoon. Slicing (rather than mashing) maintains a nice avocado texture that gives little creamy pockets in each bite.

Season the avocado lightly: arrange the slices in a bowl and sprinkle with a pinch (about 1/8 tsp) of salt and a couple grinds of black pepper. Salt enhances the avocado’s subtle flavor; don’t over-salt—there’s sodium in the turkey already.

Assemble the base layer: place a warmed tortilla flat, spread half of the mayo–Dijon smear into a 1/2-inch strip down the center of the tortilla (this acts like glue). The smear both flavors and creates a moisture barrier so the tortilla doesn't become soggy from the tomato and greens.

Layer the turkey and greens: put half the sliced turkey (about 4 oz) in a single even layer over the smear, then top with 1 cup of mixed greens. Laying the turkey first provides structure; the greens add crunch and lift the other ingredients so each bite is balanced.

Add tomato and avocado: place 3–4 tomato slices on top of the greens (pat the tomatoes dry if they’re very juicy), then fan half the avocado slices over the tomato. Drying the tomato prevents excess juice from making the wrap soggy and producing a clean bite.

Finish seasoning and fold: sprinkle a tiny pinch of salt and pepper over the assembled fillings. Fold the short edges in toward the center, then roll the tortilla tightly from the bottom up, tucking as you go to make a compact cylinder. A tight roll keeps fillings from slipping out and creates a clean cross-section when you slice it.

Rest and slice for presentation: place the wrapped seam-side down on the cutting board and let it rest 2–3 minutes to ‘set’ so it holds together. Slice on the diagonal with a sharp knife for an attractive restaurant-style presentation and easier eating.

Serve immediately: enjoy warm or at room temperature. If you must store, wrap tightly in plastic wrap and refrigerate up to 24 hours—beyond that the tortilla will get soggy and the avocado may brown.