Prep the produce: halve and pit the avocado, scoop the flesh into a bowl and reserve half for each wrap; thinly slice the tomato into 1/4-inch slices; pat the mixed greens dry with a salad spinner or clean towel. Why: Dry greens keep the dressing from becoming diluted and prevent soggy wraps. Pre-slicing the tomato and scooping the avocado allows quick assembly and even distribution.

Make the yogurt–Dijon spread: in a small bowl whisk together the Greek yogurt, Dijon mustard, a pinch (about 1/8 tsp) of salt and about 1/8 tsp black pepper until smooth. If you like brightness, add 1 tsp lemon juice. Why: The yogurt buffers the sharpness of mustard while adding creaminess and protein; whisking emulsifies the mixture so it spreads easily and clings to the tortilla.

Dress the salad: in a separate small bowl whisk the olive oil, remaining 2/3 tbsp lemon juice, 1/4 tsp salt and a few grinds of black pepper until combined. Taste and adjust—lemon brightens the oil and salt pulls out the greens’ flavor. Why: Making the dressing separately lets you control acidity and seasoning; proper emulsification coats leaves without drowning them.

Warm the tortillas (optional but recommended): heat a dry skillet over medium for 30–45 seconds per side, or wrap tortillas in a damp paper towel and microwave 15–20 seconds. Why: Warming makes the tortillas more pliable so they roll without splitting and brings out a subtle toasty note that improves texture and flavor.

Assemble the wraps: spread about 1 tbsp of the yogurt–Dijon mixture down the center of each warmed tortilla (this acts like glue and flavor). Layer 3–4 oz (≈85–115 g) of sliced turkey evenly on each tortilla, then add half the avocado sliced or fanned, two tomato slices, and a small handful of mixed greens. Finish with a light pinch of salt and pepper and a few red pepper flakes or smoked paprika if using. Why: Building the wrap with spread against the tortilla secures fillings; distributing ingredients evenly ensures every bite has balanced flavor and texture.

Fold and press: fold the sides in, then roll tightly from the bottom up. If needed, wrap in parchment or foil and press for 30 seconds to help the shape hold. Why: Rolling tightly compresses the fillings so the wrap doesn’t fall apart and warming/pressing slightly helps meld the flavors without cooking the cold ingredients.

Finish the salad and plate: toss the mixed greens lightly with the lemon-olive oil dressing (use about 1 tbsp dressing per serving), taste and adjust seasoning. Cut the wraps in half on the diagonal and plate with the dressed salad on the side. Why: Tossing at the end preserves the greens’ texture; plating with the cut diagonal exposes the colorful interior, making it appetizing and easy to eat.

Optional quick variations: if you prefer a warm element, place assembled wraps cut-side down in a hot skillet for 1–2 minutes per side to warm through and lightly toast the cut edge. Why: A brief sear adds a golden texture and toasts the exposed tortillas, enhancing contrast.