Prep the components: drain and gently toss the mixed bean salad if not already dressed; slice the tomato and set the mixed greens out. Halve and pit the avocado; leave it in the skin until you’re ready to mash or slice to minimize browning. Doing this first ensures you can assemble hot-warmed tortillas quickly and maintain the freshest textures.

Warm the tortillas: heat a skillet or griddle over medium (about 325–350°F / 160–175°C). Brush each tortilla lightly on one side with 1/2 tsp olive oil (total 1 tsp for both) and place oil-side down in the hot skillet for 30–60 seconds until you see light toasting spots and the tortilla becomes pliable. Turn and warm the other side 15–30 seconds. Warming accomplishes two things: it blooms the grain aroma in the tortilla and makes it more flexible so the wrap won’t tear when you roll it.

Season the avocado: scoop the avocado flesh into a bowl and season with a pinch of salt, a grind of pepper and a squeeze of the reserved 1/2 lemon (if using). Mash lightly with a fork — leave some small chunks for texture. The lemon brightens the avocado and slows oxidation; seasoning the avocado now layers flavor into every bite.

Spread the hummus: lay a warmed tortilla flat (toasted side up) and spread 2 tablespoons of hummus down the center of each tortilla in a 1-inch wide strip. Hummus acts as a moist barrier between wet fillings and the tortilla, keeping it from getting soggy while adding savory depth.

Layer the fillings: on top of the hummus, place 4 oz (half the turkey) in a slightly overlapping layer, then add half the mashed avocado, 1 cup mixed greens, and half the sliced tomato (per wrap). Distribute the dressed mixed bean salad as a side (see serving step) or, if you prefer, add 1/2 cup inside each wrap for a heartier filling. Layering in this order (spread → protein → creamy element → greens) helps the hummus adhere to the tortilla and provides balanced textures in each bite.

Season and fold: taste a small piece of the assembled wrap and adjust with another pinch of salt or pepper if needed. To fold, fold the short edge up over the fillings, fold the sides in once toward the center, then continue rolling tightly to form a neat wrap. Rolling tightly keeps the ingredients compact and prevents sliding when you slice.

Slice and plate: using a sharp chef’s knife, press the wrap slightly and slice on a diagonal to expose the layers — the diagonal cut makes each piece easier to eat and more visually appealing. Serve each wrap with 1/2 cup of the dressed mixed bean salad on the side (the bean salad provides contrast in texture and a bright, lemony counterpoint to the creamy avocado).

Finish and serve: if desired, drizzle a scant teaspoon of extra-virgin olive oil or a squeeze of lemon over the bean salad and a tiny pinch of flaked sea salt on the avocado for a restaurant-style finish. Serve immediately to enjoy the warm tortilla and creamy avocado at their best.