In a food processor combine mustard, poblano pepper, mayonnaise, lime juice, ancho chile powder, and salt. Blend until smooth. Hold refrigerated for service.
For each serving, spread 2 tablespoons of Ancho Poblano Mustard down the middle of tortilla. Top with 1/4 cup shredded lettuce, 3 slices of tomato, 4 oz roasted turkey, 1/4 of avocado. Finish with 1/2 teaspoon cilantro, and season with salt and pepper.
Roll tortilla from bottom, fold in sides and roll tightly. Serve cold with additional Ancho Poblano Mustard.
For easier wrapping warm tortilla slightly prior to making wrap.
This sauce is also great on burgers or grilled chicken sandwiches. It can be thinned out to make a great spicy salad dressing.
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