American
Turkey Club Wraps
Deli turkey, cooked bacon, lettuce, and tomato rolled in a tortilla with a little mayonnaise. It is a 15-minute lunch, not a cooking project.
- Prep
- 12 min
- Cook
- 3 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Most of the work is assembly.
- Bacon from a package that is already cooked keeps the clock under 15 minutes.
- The wrap travels better than a tall sandwich.
- You can see every layer, so it is easy to adjust.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
If the bacon is not cooked, crisp it in a skillet, about 3 minutes if it is precooked, or longer from raw. Raw bacon will push this past 15 minutes, so use cooked bacon.
- 2
Warm the tortillas in a dry skillet for 15 seconds a side so they bend.
- 3
Spread mayonnaise on each tortilla.
- 4
Layer turkey, cheddar, bacon, lettuce, and tomato. Season the tomato with pepper.
- 5
Fold in the sides and roll tightly.
- 6
Cut in half and serve.
Pro tips
- Do not overfill. A tight roll beats a wrap that explodes.
- Pat the tomato dry so the tortilla does not go soggy in a lunch bag.
- Warm tortillas crack less.
Easy substitutions
- Mayonnaise
- Mustard, or plain Greek yogurt.
- Bacon
- Skip it. The wrap is still a meal.
- Cheddar
- Swiss.
Storage and reheating
Storage
Best the day they are made. Refrigerate wrapped for up to 1 day.
Reheating
These are meant to be eaten cold or at room temperature. Do not microwave the wrap.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 28 g
- Carbs
- 30 g
- Fat
- 24 g
- Fiber
- 2 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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