In a small bowl, prepare the high-protein spread by combining the Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and black pepper. Stir until smooth and creamy, then set aside.

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash lightly with a fork until creamy but still slightly chunky. Add a squeeze of lemon juice if desired to help prevent browning.

Wash and thoroughly dry the romaine lettuce. Slice the tomato, cucumber, and red onion into thin, even pieces to ensure the wraps roll easily and maintain a balanced texture.

Lay the whole wheat tortillas flat on a clean work surface. Spread approximately 2 tablespoons of the Greek yogurt mixture evenly over the center of each tortilla.

Divide the mashed avocado evenly among the tortillas, spreading it gently over the yogurt mixture to create a creamy base layer.

Arrange the sliced turkey breast evenly over the avocado layer, folding the slices as needed to distribute them evenly throughout each wrap.

Place one slice of cheese onto each tortilla, followed by shredded lettuce, tomato slices, cucumber, and red onion.

Fold the sides of each tortilla inward slightly. Starting from the edge closest to you, roll each wrap tightly while keeping the fillings tucked inside to prevent them from falling out.

For a warm, lightly crisp exterior, heat a non-stick skillet over medium heat and place the wraps seam-side down. Cook for 1–2 minutes per side until lightly golden and warmed through.

Slice each wrap in half diagonally and serve immediately. If preparing ahead, wrap tightly in parchment paper or foil and refrigerate until ready to enjoy.