Wash the romaine lettuce leaves thoroughly under cold running water and gently dry them with paper towels or a salad spinner until completely dry.

Inspect the lettuce leaves and choose the largest, most intact leaves to use as wraps.

Arrange the lettuce leaves on a large cutting board, serving platter, or clean work surface.

Slice the avocado in half, remove the pit, and carefully cut the flesh into thin slices.

Place the avocado slices in a small bowl and drizzle them with lemon juice to help maintain their color and freshness.

Wash the cherry tomatoes, pat them dry, and dice them into small pieces.

Finely dice the red onion and set it aside for assembly.

Slice or shred the cooked turkey breast into thin strips or bite-sized pieces for easier wrapping.

Divide the turkey evenly among the lettuce leaves, placing it down the center of each leaf.

Top the turkey with avocado slices, diced tomatoes, and red onion.

Sprinkle salt and black pepper evenly over the fillings.

Add everything bagel seasoning if using for additional flavor and texture.

Carefully fold the sides of the lettuce inward and roll or fold the leaf around the filling.

Serve immediately while the lettuce is crisp and the avocado is fresh.