Make the quick‑pickled red onion: place the thinly sliced red onion in a small bowl. Stir together 2 tbsp red wine vinegar, 2 tbsp warm water, a pinch (1/4 tsp) salt and a pinch of sugar (optional). Pour over the onion and let sit while you prep other ingredients. WHY: Quick pickling softens the onion’s sharpness while adding bright acidity that cuts the richness of avocado and turkey.

Prepare the lemon‑herb yogurt sauce: in a small bowl whisk together 120 g (1/2 cup) Greek yogurt, 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, and 2 tbsp finely chopped parsley. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste. WHY: Combining fat (oil) with yogurt creates a silkier emulsion and the acid (lemon) brightens flavors — this sauce adds moisture and a fresh counterpoint to the wrap.

Warm the turkey and tortillas: heat a large nonstick skillet over medium heat. Warm turkey slices in a single layer for 30–45 seconds per side just until they lose some chill (avoid overcooking so they stay tender). Wipe the pan, then toast the tortillas 20–30 seconds per side until pliable with tiny brown spots. WHY: Briefly warming the turkey releases aroma and takes the chill off the meat; toasting tortillas increases flavor and improves folding structure so they don’t tear.

Slice the avocado and prep produce: halve and pit the avocado(s), slice thinly. Drain the quick‑pickled onions. Arrange spinach, tomato and cucumber slices so they’re ready for assembly. WHY: Prepping mise en place speeds assembly and ensures consistent layering for even bites in every wrap.

Assemble the wraps: lay a warm whole‑wheat tortilla on a clean surface. Spread about 2 tbsp of the lemon‑herb yogurt down the center (this anchors the filling). Layer 3–4 oz (about 113 g) warm turkey, a handful of baby spinach, 2–3 slices of tomato, cucumber slices, 75 g total crumbled feta divided across the 4 wraps (about 2 tbsp each), and 75 g sliced avocado (approx). Top with a few spoonfuls of drained pickled onion and a light drizzle of the remaining yogurt sauce. WHY: Spreading sauce first prevents slippage and seasons every bite; layering soft ingredients like avocado against the turkey protects the tortilla from getting soggy.

Fold the wrap: fold the bottom edge up over the fillings, fold the sides in, then roll tightly away from you, keeping pressure but not squeezing out the fillings. If you plan to hold them for a minute, place seam side down on the skillet for 30 seconds to seal. WHY: The tight roll holds the structure and toasting the seam seals it for easier eating and better presentation.

Optional finish & serve: for a restaurant finishing touch, brush the outside lightly with a little olive oil and grill seam‑side down in the skillet until golden (30–60 seconds per side). Slice each wrap on the bias and serve immediately with any remaining yogurt sauce on the side. WHY: A hot, lightly crisped exterior creates contrast to the cool filling and makes the wrap feel elevated and intentional.