Prep and assemble your mise en place — slice the tomato into 1/4-inch rounds and place on paper towel for a minute to remove excess moisture (this prevents soggy wraps). Halve the avocado, remove the pit and slice the flesh into 1/4-inch slices; keep the slices intact so they layer beautifully. Lay out the tortillas, turkey, spinach and mustard so everything is within reach. Good mise en place speeds assembly and ensures even layering.

Make the mustard smear: in a small bowl stir the tablespoon of Dijon with a pinch of salt and 1/2 teaspoon of olive oil (the oil tames acidity and helps the mustard spread smoothly). Spread about 1/2 tablespoon of mustard mixture in a 1‑inch border along the center of each tortilla. Spreading the mustard first creates a flavor foundation and a moisture barrier that keeps the tortilla from getting soggy.

Layer the ingredients for texture balance: start with a thin layer of baby spinach (about 1 cup per tortilla), then arrange half the turkey (4 oz) in an even layer, followed by the avocado slices fanned slightly, then two to three tomato slices per wrap. If using cheddar, place one slice on top of the turkey so it sits between protein and avocado. Layering this way keeps wetter ingredients away from the tortilla and places the creamy avocado near the protein for the best mouthfeel.

Season the fillings lightly: sprinkle a small pinch of salt and a few grinds of black pepper over the avocado and tomato. Salt enhances the avocado’s buttery flavor and draws out the tomato’s sweetness; don't oversalt — the turkey and cheese add salt on their own.

Toast the tortilla (optional but recommended): heat a large skillet over medium heat and brush it lightly with the remaining 1/2 teaspoon olive oil or spray. Place one assembled but unrolled tortilla, seam-side up, in the skillet for 20–30 seconds just to warm and crisp the exterior slightly — this seals the tortilla, makes it more pliable and gives a subtle toasty flavor. Repeat with second tortilla. Toasting also helps melt the optional cheddar slightly, binding the filling.

Roll the wrap with intention: fold the bottom edge up over the filling, then fold both sides in, and continue rolling tightly away from you into a snug cylinder. Rolling tightly compacts the fillings so each bite is evenly balanced; if the wrap is overstuffed, remove a bit of filling first — a slightly underfilled but well-rolled wrap is easier and neater to eat than an overstuffed one.

Finish and serve: cut each wrap in half on the diagonal using a sharp knife (wipe the blade between cuts for a clean cross-section). Serve immediately so the textures remain fresh — the greens crisp, avocado creamy and tortilla warm. If you need to hold them for up to 30 minutes, wrap tightly in parchment then foil and refrigerate to retain shape.