Prep your produce: halve the avocados, remove the pits and scoop the flesh into a small bowl; thinly slice one tomato into 4–6 slices and reserve the other tomato to dice for the side salad; slice half the cucumber into thin long ribbons for the wrap (use a peeler or mandoline) and dice the rest for the salad. Why: organizing the produce first keeps assembly fast and ensures the avocado won’t brown while you finish other tasks.

Make a quick avocado spread: mash the scooped avocado with a fork until mostly smooth but still a little chunky. Mix in 1 tablespoon lemon juice (if using) and a pinch of salt and pepper. Why: mashing with a fork keeps texture — the slight chunks give a luscious mouthfeel and lemon juice slows oxidation, keeping the avocado bright.

Prepare the vinaigrette: in a small jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon, the optional teaspoon of honey, and a pinch of salt and pepper. Shake or whisk vigorously until emulsified. Why: shaking emulsifies oil and vinegar so the dressing clings to greens; a small amount of Dijon stabilizes the emulsion and adds depth.

Dress the side salad: place 6 cups mixed greens in a large bowl, add the diced tomato and remaining cucumber, then drizzle about 3/4 of the vinaigrette over the greens and toss gently. Reserve any extra dressing. Why: dress the greens lightly so they stay crisp; you can always add more dressing but you can’t take it back once overdressed.

Warm (optional) and lay out tortillas: briefly warm each whole-grain tortilla in a dry skillet over medium for 20–30 seconds per side or wrap in a damp paper towel and microwave 10–12 seconds. Why: warming makes tortillas pliable and less likely to tear when you roll them, creating a nicer mouthfeel without changing the flavor profile.

Assemble each wrap: spread 1 tablespoon of the mashed avocado across the center of a warmed tortilla (this acts as both flavor and a moisture barrier). Layer 2 large lettuce leaves, 4 oz (about 4–5 slices) turkey, 2–3 slices of tomato, cucumber ribbons, and then dot with 1 tablespoon light mayonnaise (or 1 teaspoon mustard) if using. Season lightly with salt and pepper. Why: spreading avocado first prevents the tortilla from getting soggy from tomato juices and mayo; layering lettuce next creates a protective barrier and adds crunch and structure so the wrap holds together.

Roll the wrap tightly: fold the edges in, then roll from the bottom up, pressing gently to compact the fillings. If transporting, wrap in parchment or foil, seam-side down to hold shape. Why: a tight roll keeps fillings from sliding out and presents clean slices if you choose to halve the wrap for plating.

Finish and plate: slice each wrap in half on the diagonal if desired. Plate with a generous portion of the dressed mixed-green salad and a small ramekin of extra vinaigrette for guests who want more. Why: diagonal halves show layers and make the dish look composed and restaurant-ready.

Optional finishing touches: sprinkle flaky sea salt over exposed avocado, add a crack of black pepper, or tuck in fresh herbs (like parsley or dill) for a bright finish. Why: a final touch of finishing salt lifts flavors and fresh herbs add aromatic contrast.