Prep your produce first: halve and pit the avocado, then scoop the flesh into a small bowl; thinly slice the cucumber and tomato and shred the romaine. Prepping everything first keeps assembly quick and prevents the tortilla from getting soggy. Ripe avocado should give slightly when pressed; if it’s hard, let it sit at room temperature until it yields to the touch.

Make a quick avocado spread: mash the half avocado with a fork until mostly smooth but with a few small chunks for texture. Stir in 1 teaspoon Dijon mustard (or 1 tbsp light mayo if you prefer creaminess), a pinch of salt and a crack of black pepper. Mashing the avocado and mixing it with mustard binds the flavors and creates a thin barrier that helps protect the tortilla from moisture from the tomato and lettuce.

Warm the whole-grain tortilla for pliability: place it in a dry skillet over medium heat for 15–20 seconds per side or wrap in a damp paper towel and microwave for 10–12 seconds. Warming makes the tortilla more flexible and easier to roll without tearing; don’t overheat or it will become too soft and stick.

Assemble the wrap: lay the warm tortilla flat. Spread the avocado-mustard mixture across the center, leaving a 1-inch border. Arrange the sliced turkey (5 oz) in a single overlapping layer on top of the avocado — spreading protein evenly prevents a dense bite in the center. Add shredded romaine, 2 tomato slices (or 2–3 thin rounds), and a few cucumber slices. Season lightly with salt and pepper and finish with a small drizzle (½ teaspoon) of olive oil if you like extra silkiness.

Fold and roll for a tight wrap: fold the bottom edge up over the filling, then fold the sides in and roll away from you, keeping the filling snug. Rolling tightly compresses the fill and makes the wrap easier to eat. If you’re packing it for later, wrap it in parchment paper and press gently; the avocado will keep ingredients from sliding and help preserve texture.

Quick lemon-olive oil salad: in a small bowl whisk 1 tablespoon extra-virgin olive oil with 1 tablespoon fresh lemon juice, a pinch of salt and a pinch of black pepper. Toss remaining tomato slices, cucumber and a few romaine leaves with the vinaigrette. Whisking emulsifies the oil and lemon so the dressing clings to the salad instead of pooling — that balances every bite.

Plate and finish: place the wrapped sandwich on a plate and slice on the bias (diagonally) to show the colorful cross-section. Serve with the dressed side salad. If desired, sprinkle a pinch of smoked paprika on the avocado or a twist of cracked pepper for aroma and visual contrast.