Prepare the spread: In a small bowl whisk together 2 tbsp Greek yogurt (or light mayo) and 1 tbsp Dijon mustard with a pinch of salt and a few grinds of black pepper. Add 1 tsp lemon juice if you like bright acidity. Doing this first lets the flavors meld while you prep the other ingredients and gives the spread a silky tang that complements the avocado and turkey.

Slice the produce: Halve, pit and slice the avocado thinly; slice the tomato into 1/4-inch rounds; wash and dry the lettuce leaves and mixed greens. Thin, even avocado slices make the wrap easier to roll and give a creamier mouthfeel; removing excess water from greens prevents a soggy wrap.

Warm the tortillas: Heat a large skillet over medium heat and brush both sides of each tortilla very lightly with olive oil (about 1 tsp total for all four). Warm each tortilla 30–45 seconds per side until pliable and faintly toasted. Warming releases the tortilla’s aroma and makes it more pliable for rolling; the light toasting adds a subtle nutty flavor without drying it out.

Assemble each wrap: Lay a warmed tortilla flat. Spread about 1 tbsp of the Dijon‑yogurt mixture in a line down the center—this prevents the filling from sliding and seasons every bite. Top with 2 oz sliced turkey (about 2–3 slices folded), 2 slices of avocado fanned along the length, 2–3 tomato slices, and 2 large lettuce leaves. Fold the bottom up over the filling, then fold in the sides and roll tightly to enclose. Folding in that order secures the ingredients and creates a tight roll that won’t fall apart when sliced.

Finish and slice: If serving warm, place the wrapped seam-side down in the skillet for 30–45 seconds to set the seam and get light grill marks. Transfer to a cutting board and slice each wrap in half on the diagonal. Resting briefly after toasting lets the wrap cool just enough so the slices hold together.

Toss the salad: In a medium bowl combine 4 cups mixed greens and 1 tbsp vinaigrette (add the optional 1 tsp lemon juice if you used it in the spread, taste before adding more). Toss gently to coat — you want the dressing to lightly cling to leaves rather than pool. Dress at the last minute to keep the greens crisp.

Plate and serve: Arrange a salad portion alongside each wrap half (or place 2 halves per plate with a mound of greens). Finish with an extra crack of black pepper on the tomatoes and a light sprinkle of flaky salt on the avocado, if desired. Serve immediately so the tortillas stay tender and the greens remain crisp.