Prepare the spread: In a small bowl combine 2 tablespoons plain Greek yogurt with a pinch of salt and a few grinds of black pepper. (If you prefer mustard, use 1 tablespoon Dijon instead — the yogurt gives a creamy, cooling contrast to the avocado while mustard adds a sharper tang.) Mixing the spread first lets flavors marry and ensures an even coating on the tortilla.

Season and slice the avocado: Halve and pit the avocado, then scoop the flesh and slice into 1/4-inch (6 mm) slices. Toss gently with 1 teaspoon fresh lemon juice and a pinch of salt. (The lemon prevents browning and brightens the fat-rich avocado so the wrap tastes fresher.)

Warm and toast the tortillas: Heat a dry skillet over medium-high heat. Brush each tortilla lightly on one side with 1/2 teaspoon olive oil. Place tortillas oil-side down in the skillet and warm 30–45 seconds per side until lightly golden and pliable. (Toasting develops a slight nuttiness in the grain, makes the tortilla more flexible for rolling, and prevents sogginess from the avocado and spread.)

Assemble the base layers: Place a warm tortilla on a clean work surface, oil-toast side down. Spread about 1 tablespoon of the yogurt spread evenly over the center third of the tortilla (this creates a moisture barrier so fillings don’t make the wrap soggy).

Layer the fillings: Arrange half of the turkey (3 oz) in a single layer on top of the spread, then add half the sliced tomato and half the mixed greens, followed by half the avocado slices. (Single-layer turkey ensures even protein distribution and prevents pockets of unbalanced flavor.)

Season and finish: Sprinkle a light pinch of salt and a few grinds of black pepper over the avocado and greens. If you like a little fat boost, add a tiny drizzle of olive oil over the tomato to deepen the flavor. (Light seasoning at this stage ties the components together without overpowering the delicate turkey.)

Roll the wrap: Fold the bottom third of the tortilla up over the filling, then fold the left and right edges in, and roll tightly away from you to enclose the filling (classic burrito-style fold). Press firmly but gently so the wrap holds its shape. (Tight rolling compresses the components so each bite contains all flavors and prevents the wrap from falling apart.)

Slice and serve: Place the seam-side down and let rest 1 minute, then slice the wrap in half on the diagonal with a sharp knife. Serve immediately while the tortilla is still warm and pliable. (Letting it rest briefly helps compress the wrap so the halves don’t unspool.)