To each tortilla, add one-fourth of each ingredient (1.5 oz of cheese (1-2 slices), 2 oz of turkey breast (2-3 slices), a handful of shredded iceberg lettuce, 1 tbsp of chopped sun-dried tomatoes, 2-3 fresh tomato slices, 1/4 avocado (chopped), and finally 1 tbsp of fresh basil pesto).

Wrap the tortilla by folding the sides first, then folding the top over the folded side edges and the filling, and finally rolling tightly until the wrap is formed. To hold the wrap better, you can place a bit of cheese on the inside of the seam so that it melts in the skillet and seals the seam.

To a skillet over medium heat, add a drizzle of olive oil. When the oil is hot (after about 30 seconds), add the wraps (seam down) and toast for 1-2 minutes on each side.