Prepare your mise en place: halve the tomato and thinly slice into 3–4 mm rounds; measure out hummus; rinse and spin-dry the spinach to remove excess water. Dry spinach prevents the wrap from becoming soggy and lets flavors adhere better.

Make the avocado mash: halve and pit the avocado, scoop the flesh into a small bowl and mash with a fork until still slightly chunky. Stir in the lemon juice, 1/8 tsp salt and a few grinds of black pepper. The lemon brightens the avocado and prevents browning; keeping it slightly chunky gives texture so the wrap has creamy pockets rather than a slippery paste.

Warm the tortillas briefly: wrap the tortillas in a damp paper towel and microwave for 15–20 seconds or heat in a dry skillet for 20–30 seconds per side over medium heat until pliable. Warming makes the tortillas flexible and less likely to crack when you roll them.

Build the base: spread 2 tbsp hummus evenly over the center third of each warmed tortilla (this recipe makes two wraps). Hummus acts as a flavor base and a moisture barrier so the tortilla doesn't get soggy from the avocado or tomato.

Add the avocado and turkey: spoon half the avocado mash onto each hummus-layered tortilla and spread gently; fold or fan 100 g of sliced turkey over the avocado. Layering with avocado directly on top of hummus creates a creamy, cohesive interior so each bite has balanced flavor and texture.

Layer the vegetables: place 1 cup of baby spinach on top of the turkey in each wrap, then add 3–4 tomato slices per wrap. Season the tomatoes lightly with a pinch of salt and pepper. The spinach provides a crisp, fresh contrast and the salt enhances the tomato's natural sweetness.

Finish and roll: if you like heat or smoky flavor, sprinkle a pinch of crushed red pepper or smoked paprika over the tomato. Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a snug cylinder. Rolling tightly helps keep the filling intact and makes the wrap easier to eat.

Toast for texture (optional but recommended): heat a nonstick skillet or a panini press over medium heat and brush the surface lightly with 1 tsp olive oil. Place the seam-side down first, pressing gently with a spatula or the lid of a pot, and cook 1–2 minutes per side until the tortilla is golden and slightly crisp. Toasting warms the turkey, adds Maillard browning for deeper flavor, and compresses the layers so the wrap holds together without falling apart.

Rest and slice: transfer the wrap to a cutting board and let it rest seam-side down for 1 minute (this helps the hummus and avocado set). Slice the wrap in half on the bias for an elegant presentation and to expose the colorful cross-section.

Serve and store: serve immediately while warm and crisp. Leftover halves can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours; avoid toasting a pre-toasted wrap twice as it will dry out. If reheating, toast gently in a skillet for 30–45 seconds per side.