Warm the tortillas: Heat a dry skillet over medium for 30–60 seconds per side, or microwave each tortilla wrapped in a damp paper towel for 10–15 seconds. Warming makes tortillas more pliable so they wrap without tearing and gives a slight toasty flavor that complements the turkey.

Prepare the avocado spread: In a small bowl, mash the avocado with the lemon juice and 1/8 teaspoon kosher salt until mostly smooth with a few small chunks. The lemon brightens the flavor and slows oxidation so the spread stays green; salt enhances avocado flavor.

Make the quick dressing: In a separate small bowl, whisk together the light egg-free mayonnaise with 1 teaspoon Dijon (optional) and a few grinds of black pepper. Keep the dressing light — it adds creaminess and helps the ingredients stick together without making the wrap soggy.

Assemble the base layers: Lay one warmed tortilla flat. Spread half the avocado mixture in a thin layer over the center third of the tortilla, leaving the edges clear. Spoon 1/2 tablespoon of the mayo-Dijon dressing on top of the avocado. Spreading the avocado first creates a moisture barrier that helps prevent the tortilla from becoming soggy from the tomato.

Layer greens and tomato: Add 1 cup of romaine or mixed greens on top of the avocado (this acts as a second barrier and adds crunch). Arrange half the tomato slices (about 1/2 medium) in a single layer over the greens. Using the greens between wet ingredients and the tortilla prevents sogginess and preserves texture.

Add the turkey: Fan 4 oz (about half) of the sliced turkey breast over the tomato, folding slices if necessary so the meat sits evenly. Tucking the turkey above the tomato keeps moist juices from leaking directly onto the tortilla but still allows each bite to have protein-forward flavor.

Optional cheese and seasoning: If using shredded cheddar, sprinkle 1 ounce (about 28 g) on top of the turkey. Finish with a light grind of black pepper and taste for salt. If you used low-sodium turkey, you may not need additional salt.

Roll the wrap: Fold the short edge of the tortilla up over the filling, then fold both sides in toward the center and continue rolling tightly away from you to close the seam (like a burrito). Rolling tightly compacts the ingredients so the wrap holds together and makes it easier to eat.

Optional finish (crisp and hold): If you like a warm, slightly crisp wrap, brush a skillet with 1 teaspoon oil and place seam-side down over medium heat for 1–2 minutes until golden, then flip and warm the other side 30–60 seconds. Press gently with a spatula—this seals the seam and gives a restaurant-ready finish.

Cut and serve: Transfer the wrap to a cutting board, let rest 1 minute, then slice on the diagonal with a sharp knife. Resting keeps the filling from spilling out immediately. Serve immediately while warm or wrap tightly in parchment for lunch on the go.