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

Place the 95g raw turkey breast on a cutting board and slice it against the grain into very thin, paper-like strips to mimic deli-style meat.

Season the turkey strips evenly with 0.25 tsp garlic powder, a pinch of salt, and a pinch of black pepper.

Wash the 40g red bell pepper and 15g baby spinach under cold running water; pat the spinach dry and remove the seeds and ribs from the pepper.

Julienne the 40g red bell pepper into thin 2-inch long strips and finely mince the 2g fresh cilantro.

Heat a medium non-stick skillet over medium-high heat with 0.5 tsp neutral oil; once hot, add the 95g turkey strips in a single layer.

Sear the turkey for 2-3 minutes per side until golden brown and fully cooked through (165°F), then remove from heat and let rest for 2 minutes to cool slightly.

In a small bowl, whisk together the 15g Greek yogurt, 5g Dijon mustard, the juice of 0.5 lime, and the 2g minced cilantro to create a creamy dressing.

In a separate small bowl, scoop out 45g of avocado and mash it with a fork until smooth, adding a tiny squeeze of lime juice to prevent browning.

Wipe the skillet clean and place the 45g 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 45g mashed avocado across the center, followed by the yogurt-mustard sauce.

Layer the 15g baby spinach, the julienned 40g red bell pepper strips, and the seared turkey strips on top.

Fold in the sides of the tortilla and roll tightly from the bottom to form a wrap, then slice diagonally to serve.