Turkey Club Wraps with Cranberry Spread

Cook 8 slices of bacon in a large skillet over medium heat until crispy, about 10-12 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool.

While the bacon cooks, prepare the cranberry spread. In a small bowl, mix 4 oz of softened cream cheese, 1/2 cup of cranberry sauce, 1 tsp of orange zest, and 1 tbsp of honey until well combined. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Wash and dry 2 cups of romaine lettuce. Slice 1 medium tomato and 1/4 medium red onion thinly.

Halve, pit, and slice 1 large avocado.

Warm the 4 large flour tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side to make them more pliable.

Spread about 2 tbsp of the cranberry cream cheese mixture onto each tortilla, leaving a 1-inch border around the edges.

Layer 3 oz of turkey, 2 slices of crumbled bacon, a few slices of avocado, 1/2 cup of romaine lettuce, and some tomato and red onion slices on each tortilla.

Fold in the sides of each tortilla, then roll tightly from the bottom up, enclosing the filling.

Cut each wrap in half diagonally and secure with toothpicks if needed.

Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 4 hours before serving.