Ingredients:

  • 2 large 10 inch flour tortillas
  • 4 tbsp plain cream cheese, softened
  • 6 oz thinly sliced deli turkey breast, patted dry
  • 4 slices sharp cheddar cheese
  • 2 large romaine lettuce leaves, spines removed and dried
  • 0.25 cup cucumber, seeded and thinly sliced

Instructions:

  1. Prep the turkey. Pat the 6 oz of turkey breast with paper towels until the surface is tacky and matte. Note: This removes excess brine that causes sogginess.
  2. Soften the base. Lay the 2 flour tortillas on a flat surface and spread 2 tbsp of cream cheese on each, leaving a 1 inch border.
  3. Anchor the cheese. Place 2 slices of cheddar cheese in the center of each tortilla, slightly overlapping.
  4. Layer the protein. Divide the turkey between the tortillas, laying the slices flat across the cheddar.
  5. Add the crunch. Place one romaine leaf on top of the turkey. Ensure the leaf is bone dry.
  6. Insert the cucumber. Arrange the thinly sliced cucumber in a single row across the middle.
  7. Execute the fold. Fold the left and right sides of the tortilla inward by about 2 inches.
  8. The tension roll. Starting from the bottom, roll the tortilla upward tightly, tucking the filling as you go.
  9. Set the seal. Place the wrap seam side down on the board for 1 minute until it holds its shape.
  10. Final cut. Use a serrated knife to slice the wrap diagonally to reveal the colorful layers.