Ingredients:

  • 4 large (10 inch) flour tortillas
  • 4 slices (80g) Provolone or Pepper Jack cheese
  • 1 lb (450g) deli-sliced smoked turkey breast
  • 8 slices (60g) cooked crispy bacon
  • 2 cups (60g) shredded romaine lettuce
  • 1 large (150g) tomato
  • 1/2 red onion (50g)
  • 1/2 cup (120ml) ranch dressing
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Pat the tomato slices thoroughly with paper towels until no excess water remains to remove excess surface moisture.
  2. Shred the romaine lettuce into thin ribbons.
  3. In a small bowl, whisk together the ranch dressing, lemon juice, and cracked black pepper.
  4. Microwave the tortillas for 10-15 seconds between damp paper towels until they feel soft and pliable.
  5. Lay the warmed tortillas on a flat surface and spread 2 tbsp of the ranch mixture in the center of each, leaving a 2-inch border.
  6. Place a layer of shredded lettuce and one slice of cheese directly over the ranch to create a moisture barrier.
  7. Layer 4 slices of smoked turkey over the cheese, followed by 2 strips of cooked crispy bacon, 2 tomato slices, and a pinch of red onion.
  8. Fold the left and right sides of the tortilla inward over the filling.
  9. Grip the bottom edge and tuck it tightly under the filling, rolling forward with firm pressure until the seam is sealed at the top.