Deli-Style Turkey and Avocado Wrap with Crisp Bell Pepper Strips

Place 50g red bell pepper on a cutting board, remove the seeds and stem, and slice into very thin vertical strips.

Wash 15g baby spinach thoroughly and pat dry with a paper towel to ensure the wrap doesn't become soggy.

Slice 105g raw turkey breast into very thin, deli-style strips, cutting against the grain for maximum tenderness.

Season the turkey strips with a pinch of salt and black pepper.

Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the turkey strips and sear for 4-5 minutes, tossing occasionally, until they are golden brown and cooked through to an internal temperature of 165°F.

While the turkey cooks, prepare the herb spread by whisking 1 tablespoon Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice (squeezed from the 0.25 lemon), and 1 teaspoon chopped fresh dill in a small bowl.

In another small bowl, scoop out 30g avocado and mash it with a fork until mostly smooth, adding a tiny pinch of salt.

Remove the turkey from the pan. Wipe the pan clean and place 1 flour tortilla in the pan for 30 seconds per side over medium heat until pliable and warm.

Lay the warm tortilla on a flat surface. Spread the yogurt-dill sauce evenly over the center, leaving a 1-inch border.

Layer the 15g baby spinach over the sauce, followed by the seared turkey strips, the sliced bell pepper strips, and the mashed avocado.

Fold in the sides of the tortilla and roll tightly from the bottom up to create a secure wrap. Slice diagonally and serve immediately.