Tips to picking the right avocados:

1. It's a difficult task sometimes, but it really depends when you need them. If it's going to be a few days, they can be on the harder side. However, if you need them same day, look for firmness, but where if squeezed gently, your fingers slightly press inwards. Avoid mushy avocados! 2. I always buy a few more than I actually need, just in case one is rotten or not ripe enough. 3. Once the avocado is sliced in half, when you squeeze the outside of the side with the pit in it, the pit should fall right out.

Seal the wraps with plastic wrap and refrigerate for up to 48 hours. They taste best the first 24 hours.

Are these wraps served hot or cold?

This recipe is for cold wraps. The bacon will cool off before assembling the wraps to keep them really refreshing.

Turkey Bacon Avocado Wrap - Simply Made Eats

Description

This Turkey Bacon Avocado Wrap is so refreshing and super easy to make! Creamy ranch is smothered onto a wrap with turkey, bacon, avocado, lettuce and more. It's the perfect lunch recipe and they are great to prep ahead for the week too.

Ingredients

Scale

4 slices of original bacon, cut in half to create 8 smaller pieces
4 burrito sized flour tortillas
4 tablespoons Ranch dressing, try my homemade Greek Ranch Dressing or use store bought
1/2 lb turkey, sliced thin at the deli
4 deli slices provolone cheese
4 lettuce leaves, Romaine hearts or Iceberg
1/2 cup chopped roasted red peppers
2 ripe avocados

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Instructions

In a large skillet over medium heat, cook the bacon for 4-6 minutes on each side until nice and crispy. Transfer to a paper towel lined plate and allow it to cool for 5 minutes.
To assemble the wraps, spread out about 1 tablespoon of ranch dressing in the center portion of the wraps, where all the ingredients will cover.
Slice each of the avocados in half, remove the pits and cut vertical lines down the avocado from top to bottom. A half of an avocado will be used for each wrap.
On top of ranch dressing, lie down a few slices of turkey, one slice provolone cheese, two pieces of bacon, one piece of lettuce, and 1/4 of the roasted red peppers. Then, scoop out the slices from the 1/2 avocado on top. Spread them out evenly over the ingredients.
Fold over the top and bottom of the wraps (the two sides where there is the least amount of wrap showing). Keeping your fingers on those spots, fold over the biggest side and make sure the ingredients are completely enclosed inside the wrap. Roll the wrap away from you to close it completely. Wrap in parchment paper if desired. Note: It does help it stay nice and tight. Slice the wraps in half.
Serve and enjoy!

Equipment

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Notes

Slice the bacon in half before cooking. It always seems to crisp up better this way and is easier to fit them all into the pan.
I overcook the bacon a bit, because I love it really crispy in this wrap.
Try and pick the right avocados that aren't too hard, but also aren't mushy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: lunch
Method: stovetop
Cuisine: American