Prep the salad ingredients first so flavors can marry while you assemble the wraps. Halve the tomato and slice into 6–8 mm slices (or dice if preferred). Peel (if you like) and thinly slice the cucumber. Place mixed greens, tomato and cucumber in a bowl. Why: Early dressing helps the greens relax and slightly wilt so they sit naturally in the wrap without being crunchy or cold-‘shock’ against warm ingredients.

Make the lemon dressing: whisk the 2 tsp olive oil with the juice from 1/2 lemon, a pinch of salt and a few grinds of black pepper. Toss into the salad and set aside. Why: A simple acid + oil dressing brightens the plate and seasons the salad without overpowering the delicate turkey and avocado.

Prepare the avocado: halve, pit and scoop the flesh into a bowl. Add a pinch of salt, a squeeze of the reserved lemon wedge and mash lightly with a fork until slightly chunky (not puree). Why: Mashing with a little lemon prevents browning, adds brightness, and creates a spreadable texture that helps keep the wrap moist without sliding.

Warm the wraps briefly: place each whole-grain wrap in a dry skillet over medium heat for 20–30 seconds per side (or microwave 10–12 seconds wrapped in a damp paper towel). Why: Warming makes the wrap pliable so it folds without tearing and releases the grain aroma for a better eating experience.

Assemble on a work surface: lay a warm wrap flat, spread 1 tbsp of the Greek-yogurt herb spread down the center, then spread half of the mashed avocado in a strip on top of the yogurt (the yogurt acts as a flavor base and helps hold the avocado). Why: Layering a creamy base (yogurt) first creates a moisture barrier so the wrap doesn't get soggy and ensures even flavor in each bite.

Add the turkey and cheese: fold or fan 100 g sliced turkey over the avocado, then place 30 g provolone or Swiss on top. If you prefer the cheese melted, fold the wrap and toast seam-side down in a skillet for 45–60 seconds to warm the interior and gently melt the cheese. Why: Folding the turkey rather than stacking gives height and a more pleasing bite; melting the cheese takes the wrap from 'deli' to 'restaurant' by uniting flavors and texture.

Add salad greens and finish seasoning: place a small handful (≈20–30 g) of the dressed mixed greens into the wrap, along with a few tomato slices if you like them inside — otherwise keep the tomato in the side salad to avoid extra moisture. Season with a light grind of black pepper. Why: Adding the dressed greens provides freshness and a contrasting crunch while keeping wet ingredients moderate prevents sogginess.

Fold and secure: fold the short sides of the wrap in, then roll tightly away from you into a compact cylinder. If needed, secure with a toothpick or wrap in parchment to hold shape for toasting. Why: The short-side fold traps loose fillings and rolling tightly keeps the sandwich neat and easy to eat.

Toast to finish: heat a skillet over medium, add 1 tsp butter or oil (optional), place the seam-side down and toast 1–1.5 minutes per side until golden and crisp. Press gently with a spatula. Why: Toasting seals the seam, creates a pleasant crunch contrast to the creamy interior and warms everything evenly so flavors meld.

Slice and serve: rest the wrap 30–60 seconds, slice on the bias with a sharp knife (this gives an attractive presentation and cleaner cross-section), and plate with the lemon-dressed side salad. Why: A short rest lets fillings settle so they won't spill; slicing on the bias exposes the layers to the eye and palate for an inviting presentation.