1/4 cup low-fat ranch dressing (go easy here)
2 tablespoons chipotle salsa (or make your own-see salsa recipe)
1/4 teaspoon finely grated orange zest (optional if you don’t like orange zest)
4 (8-inch) flour tortillas
12 ounces sliced oven-roasted turkey breast (from deli-who are we kidding here, get it from your local store)
1 ripe Hass avocado, pitted, peeled, and sliced
2 cups mesclun lettuce or sprigs of cilantro (any salad is just fine, we aren’t that fancy here are we?)
1 tomato, thinly sliced
2 scallions (white and green parts), thinly sliced
Kosher salt and freshly ground black pepper

In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve.

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