Dairy Free Turkey Club Wrap
A classic club sandwich has all the right instincts — smoky bacon, tender turkey, crisp lettuce, juicy tomato — and this wrap version delivers every bit of that satisfaction in a handheld format that's ready in minutes. The creamy spread that ties it all together is made from vegan mayonnaise whisked with Dijon mustard, fresh lemon juice, garlic powder, and smoked paprika, so you get that rich, tangy coating without a drop of dairy. Crispy rendered bacon and generous layers of thinly sliced deli turkey make each bite genuinely hearty, while ripe avocado slices add a buttery richness that more than fills the role of any cheese you might be skipping. Traditional club sandwiches can be tricky territory when you're avoiding dairy — dressings and spreads are often the hidden culprits — but every ingredient here is straightforward and easy to verify. The tight rolling technique keeps everything snug and prevents the wrap from falling apart, which means it also travels beautifully if you want to pack it for lunch. Makes 4 wraps, and they hold in the fridge for up to four hours, so you can prep ahead without sacrificing texture or flavor.
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Learn more →Ingredients
4 servings
For the wrap
- 8 strips bacon
- ½ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- ¼ tsp smoked paprika
- salt and pepper, to taste
- 4 large flour tortillas (10-inch)
- 12 oz deli turkey breast, thinly sliced
- 2 ripe avocados, pitted and sliced
- 2 medium tomatoes, thinly sliced
- 4 large leaves romaine lettuce
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Arrange the bacon strips in a single layer in a large skillet over medium heat. Cook for 4–5 minutes per side until the fat is rendered and the strips are deep golden brown and crisp. Transfer to a paper-towel-lined plate.
- 2
In a small bowl, stir together the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, and smoked paprika until smooth. Season with salt and pepper.
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