📝 About This Recipe
This isn't just a sandwich; it's a vibrant, handheld adventure designed to make lunchtime the highlight of any child's day. We've elevated the classic deli combo with a creamy, kid-approved honey-mustard spread and a crunch of fresh, colorful veggies that stay perfectly tucked inside a soft flour tortilla. It’s a balanced, protein-packed meal that is easy for little hands to hold and even easier for parents to whip up in minutes.
🥗 Ingredients
The Wrap Foundation
- 2 pieces Large Flour Tortillas (10-inch size, room temperature for easier rolling)
- 6 slices Roasted Turkey Breast (thinly sliced, high-quality deli meat)
- 4 slices Swiss Cheese (mild variety)
The Creamy Spread
- 2 tablespoons Mayonnaise (or Greek yogurt for a healthier swap)
- 1 teaspoon Yellow Mustard (mild)
- 1/2 teaspoon Honey (to balance the tang)
Garden Crunch
- 4 leaves Butter Lettuce (washed and patted very dry)
- 1/4 cup Carrots (shredded or matchstick cut)
- 1/2 cup Cucumber (peeled and sliced into very thin matchsticks)
- 1/4 piece Red Bell Pepper (sliced into paper-thin strips)
👨🍳 Instructions
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1
Begin by preparing your workspace. Lay out two clean cutting boards and ensure all vegetables are washed and thoroughly dried with a paper towel to prevent a soggy wrap.
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2
In a small ramekin, whisk together the mayonnaise, yellow mustard, and honey until smooth and creamy. This 'secret sauce' acts as the glue for our wrap.
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3
Place the flour tortillas on a flat surface. If they feel stiff, microwave them for 10 seconds between damp paper towels to make them pliable.
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4
Spread a thin, even layer of the honey-mustard mayo across the entire surface of each tortilla, leaving about a half-inch border at the very edge.
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5
Layer two slices of Swiss cheese in the center of each tortilla, overlapping them slightly to form a rectangular base.
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6
Place three slices of turkey breast over the cheese. Try to keep the meat flat rather than bunched up to ensure an even roll.
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7
Lay the butter lettuce leaves over the turkey. If the ribs of the lettuce are too thick, press them down firmly to flatten them.
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8
Arrange the shredded carrots, cucumber matchsticks, and bell pepper strips in a neat horizontal line across the lower third of the tortilla.
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9
Fold the left and right sides of the tortilla inward about one inch to keep the fillings from falling out the ends.
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10
Starting from the bottom edge closest to you, roll the tortilla upward tightly, using your fingers to tuck the fillings in as you go.
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11
Once rolled, place the wrap seam-side down on the board. The moisture from the spread will help seal the edge.
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12
Using a sharp serrated knife, trim the uneven ends off (a chef's snack!) and then slice the wrap diagonally in half or into 1-inch 'sushi-style' pinwheels.
💡 Chef's Tips
Warm the tortillas slightly before rolling to prevent cracking. Always pat your vegetables dry; excess moisture is the enemy of a crisp wrap. Use a serrated knife and a gentle sawing motion to cut the wrap without squishing it. For picky eaters, try swapping Swiss for mild Cheddar or Provolone. If making ahead for school lunches, wrap tightly in parchment paper or plastic wrap to maintain shape.
🍽️ Serving Suggestions
Serve with a side of crunchy apple slices or red grapes for a sweet contrast. Pairs perfectly with a handful of baked veggie straw chips or pretzels. Offer a small side of ranch dressing or extra honey mustard for dipping. Serve alongside a cold box of organic milk or a diluted fruit juice splash. Add a few dill pickle spears on the side for a salty, vinegary crunch.