In a food processor or with an electric mixer, combine cream cheese and mayonnaise. Once blended, add basil and pulse until basil is chopped and incorporated into cream cheese.
8 oz cream cheese, ¼ cup mayonnaise, ½ cup fresh basil leaves
Wraps
Spread cream cheese mixture over entire surface of wrap. Make certain the cream cheese reaches the end of one side. This will be the "glue" that helps hold the wraps together.
6 tortilla wraps
Layer turkey over surface, leaving about 1 inch from sides and end.
1 pound sliced turkey
Add bacon, cheese and remaining ingredients to the bottom of the wrap.
6 slices bacon, 6 slices cheddar cheese, ¼ cup red onion, 2 cups microgreens, 6 slices lettuce
Roll wrap, ending with the side with the cream cheese spread at the end. Slice and serve.
To slice into 2 inch rounds, refrigerate wraps first for at least one hour. Wrap in plastic wrap before refrigerating. This helps the wrap keep its shape and stay together.
Notes
Use your favorite sandwich fixings. Swap out ingredients you like or have on hand.
When making ahead of time, don't add wet or juicy items. I only add tomatoes when I am going to eat the wrap right away. Otherwise, it tends to make the wrap soggy.
Don't overfill the wrap.
When filling the wrap, don't fill it all the way to the sides or the end. This makes a messy wrap and the ingredients tend to spill out.
Substitutions and Variations:
Use mayonnaise or hummus in place of the cream cheese mixture
Use ham, roast beef, pastrami or salami
Select your favorite variety of cheese
Omit bacon
Use sprouts instead of microgreens
Use any type of lettuce
Add additional veggies - thinly sliced bell peppers, cucumbers or tomatoes
If using tomatoes, it's best to eat right away or the wrap may become soggy
Step-by-step photos on how to assemble are available in the post above the recipe card.