4 (10 inch) tortillas
Leaf lettuce washed and blotted dry (1-2 leaves per tortilla)
4 slices of monetary jack cheese cut in half (2 half slices per tortilla)
¾ of a pound, thinly sliced deli turkey breast (divided equally amongst 4 tortillas)
Ranch dressing (about 2 Tablespoons per sandwich)
8 slices bacon, cooked crisp (2 slices per tortilla)
1 tomato, diced and blotted dry
1 avocado, pitted, peeled and cut into thin slices (2-3 slices per tortilla)
Prep all ingredients and set aside. The avocado should be sprinkled with about ½ of a fresh lemon or 2 teaspoons of lemon juice and then drained. Place the tortillas on a cutting board or counter area. In the order listed, layer the above ingredients on the bottom half of each tortilla, leaving about 1” of the border of the bottom half without any filling. If you are making these in advance, try to make sure all excess moisture has been removed from the ingredients by blotting them with a paper towel. You can also place the ranch dressing in between the turkey meat to prevent the tortilla from getting soggy.
These sandwiches can be rolled up in a number of ways depending on your preference. The can be rolled up and secured with a toothpick, rolled up and wrapped in foil (good if you will be transporting these), or rolled up like a burrito. To roll up like a burrito: Using both hands, fold in about 1 ½ inches of each side of the tortilla over the filling ingredients. Then bring the bottom half up and over the folded in sides and roll up.
Over 10,000 subscribers receive my e-newsletter each week!
Would you like to be notified when new dinner menus are posted? I send out a weekly newsletter that also includes bonus recipes and cooking tips. Just fill in the box below and you will be put on the list to receive the next issue which you will receive via e-mail by Monday of each week.