Ingredients
- Large Flour Tortillas (10-inch): 4
- Thinly Sliced Deli Turkey Breast: 8 ounces
- Ranch Dressing: 1/4 cup
- Slices of Cooked Beef Bacon: 4 strips, crisp
- Sliced Provolone Cheese: 4 slices
- Romaine Lettuce: 1 cup, shredded
- Medium Tomato: 1, thinly sliced
Instructions
- Step 1: If the turkey bacon is not already cooked, prepare it now until it is crisp, then set it aside to cool slightly. Lay one tortilla flat on a clean surface or cutting board.
- Step 2: Spread approximately 1 tablespoon of Ranch Dressing evenly across the center of the tortilla, leaving a 1-inch border around the edges to facilitate rolling.
- Step 3: Layer the ingredients onto the bottom two-thirds of the tortilla: first place one slice of provolone cheese, followed by 2 ounces of sliced turkey breast.
- Step 4: Top the turkey with 1 slice of cooked beef bacon (broken in half if necessary), a quarter cup of shredded lettuce, and a few slices of tomato. Season lightly with salt and pepper, if desired.
- Step 5: To wrap, fold the sides of the tortilla inward over the filling first, then tightly roll the tortilla from the bottom edge up to the top. Slice the finished wrap in half diagonally before serving immediately.
Notes
- If you must prepare ahead of time, store wet ingredients (tomato, ranch) and dry ingredients (lettuce, meats) separately, assembling the wraps no more than one hour before serving to maintain freshness.
- This wrap is designed to be eaten cold; reheating is not recommended as the heat will wilt the lettuce, soften the turkey bacon crunch, and destabilize the ranch dressing.
- Pair this satisfying club wrap with a crunchy side, like kettle-cooked potato chips or a dill pickle spear, for the perfect deli lunch experience.
- Chef's Tip: To minimize sogginess, place the slice of provolone directly onto the tortilla first, allowing it to act as a crucial moisture barrier against the ranch dressing and tomato slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American