- Two Cali’flour Foods Crusts
- Green leaf, romaine lettuce or iceberg lettuce – 5-8 leaves
- Dijon mustard
- Avocado oil mayo
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
PREPARE THE WRAP
Place a large parchment paper on your counter or work surface. Use the crusts as the base layer. Layer several lettuce leaves in the middle of the flatbreads, leaving no gaps.
Add your fillings to the middle of the lettuce starting with the turkey. Spread mayo and Dijon mustard. Add bacon. Layer with cheddar cheese (if using), cucumbers, avocado and tomatoes.
Once you add all your fillings, use the parchment to roll the wrap, as tightly as you can. Tuck and fold the sides in and then start rolling up as tightly as you can, beginning with the end closest to you. Continue to roll and tuck tightly - it's very similar to wrapping a burrito, an egg roll and rolling sushi with a sushi mat.
Once the roll is completely wrapped, tuck the the parchment paper tightly around the lettuce wrap. Use a serrated knife to cut the wrap in half, on a bias.