Ingredients:

  • 2 Large Flour Tortillas (Burrito Size)
  • 4 Tbsp Ranch Dressing
  • 1 cup Shredded Lettuce (Iceberg or Romaine)
  • 6 oz Thinly Sliced Smoked Turkey Breast
  • 4 strips Bacon or Turkey Bacon, cooked until crisp
  • 4 thin slices Roma Tomato
  • 4 thin slices Cucumber
  • 2 slices Cheddar or Provolone Cheese
  • Cracked Black Pepper, to taste

Instructions:

  1. Begin by cooking the bacon (or turkey bacon) until it is perfectly crisp. Pat dry excess grease thoroughly. If desired, lightly warm the sliced turkey in a skillet for 30 seconds per side to enhance flavor.
  2. Lay the large tortilla flat. Spread 2 tablespoons (30 ml) of ranch dressing evenly over the entire surface, leaving a half-inch border around the edges.
  3. Place the cheese slices directly on top of the ranch dressing near the center-bottom third of the wrap. The cheese will act as the 'glue' to seal the wrap once rolled. Next, layer the sliced turkey breast over the cheese.
  4. Arrange the cooked bacon strips over the turkey. On top of the bacon, spread the shredded lettuce. Apply a generous grind of black pepper. Keep the fillings centered.
  5. Place the thin tomato and cucumber slices on top of the lettuce. Ensure these high-moisture ingredients are surrounded by the protein and dressing, away from the tortilla edge, which helps prevent immediate sogginess.
  6. Fold the right and left sides of the tortilla inward by about 1 inch (2.5 cm). This secures the ends. Then, starting from the bottom edge closest to the fillings, pull the tortilla tightly over the filling, tucking the edge under the ingredients, and rolling forward to the top edge to create a tight, uniform wrap. Cut in half diagonally and serve, or wrap tightly in foil for meal prep.