Make the yogurt-dill spread: in a small bowl combine 30 g (about 2 tbsp) plain 2% Greek yogurt, 1 tsp chopped fresh dill, 1 tsp lemon juice, and a pinch of salt and pepper. Stir until smooth. Why: the yogurt-dill adds tang, creaminess and freshness that cuts through the turkey and avocado; lemon brightens the flavors and dill gives a delicate herb note.

Prepare the avocado: halve and pit the avocado, scoop out 1/2 (≈75 g) into a small bowl and season with a pinch of salt, a grind of black pepper and a few drops of lemon juice. Lightly mash with a fork leaving some small chunks. Why: seasoning the avocado directly ensures every bite is flavorful; slightly mashing creates a creamy binder so the filling holds together without becoming a soggy paste.

Warm the tortilla and turkey briefly: heat a nonstick skillet over medium for 30–45 seconds, add 1 tsp olive oil and swirl. Warm the tortilla 10–15 seconds per side until pliable and lightly toasted, then remove. Quickly lay the sliced turkey in the hot pan for 15–20 seconds just to take the chill off. Why: warming the tortilla makes it flexible so the wrap folds without tearing; the flash-heat on the turkey gives it a gentle savory lift without drying it out.

Assemble on a work surface: lay the warm tortilla flat. Spread half of the yogurt-dill in a thin layer across the center of the tortilla (this creates a flavor base and helps ingredients adhere). Spread the mashed avocado on top of the yogurt layer—this double spread keeps the avocado from sliding and adds creaminess. Why: building layers (sauce then avocado) improves texture and prevents the wrap from falling apart when eaten.

Layer the fillings: place the lettuce across the lower third of the tortilla (this creates a bed to help contain juices), add the turkey slices evenly, then arrange the tomato slices on top. Season lightly with salt and pepper. Why: putting lettuce next to the tortilla helps form a barrier so the tortilla doesn’t get soggy from tomato; distributing the turkey evenly ensures balanced protein in each bite.

Fold the wrap: fold the bottom edge up over the filling, fold the sides in toward the center, then continue rolling tightly away from you until sealed. If needed, secure with a toothpick or wrap in parchment and score diagonally with a sharp knife. Why: the classic burrito-style fold keeps everything compact and makes a neat cross-section when sliced, which is both attractive and practical for eating.

Plate with the side salad: toss the 2 cups mixed greens with 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar (or lemon juice), a pinch of salt and pepper. Arrange the wrap on a plate, slice on the diagonal and place the dressed greens alongside. Why: a simple vinaigrette adds brightness and balances the richness of avocado; slicing diagonally shows off the colorful layers and is restaurant-friendly.

Final finish: if you like, brush the cut edges with a little extra yogurt-dill or a drizzle of olive oil, and garnish the salad with a lemon wedge. Serve immediately. Why: final touches elevate plating and let the diner add an extra citrus lift if desired.