Co-op Blog

True Story Avocado Wraps Recipe

On a never-ending quest to provide delicious and sustainable options, our Meat Department now sources fresh sliced turkey and ham from True Story Foods, based in San Francisco, CA. These natural, thin-sliced deli meats are nitrate, soy, and MSG free and sold in BPA-free packaging. Naturally growth hormone and antibiotic free, True Story Smoked Turkey and slow-smoked Applewood Uncured Black Forest Ham are on sale now for $6.99 each per 7 oz.

True Story sources their meats from small scale, trustorhammysustainable family farms where the animals receive 100% vegetarian feed. For example, they sell pork from fifth-generation farmer Russ Kremer’s 150-acre family farm in the Missouri Ozarks, who raises heirloom-breed hogs without antibiotics or growth enhancers in open spaces where they’re free to root, nest, and explore.

Sliced deli meat is a staple food in many homes. Why not spice it up a bit? Read on for a staff favorite recipe for a sweet and spicy wrap that features turkey breast; cool, crunchy vegetables; and a zingy sauce (substitute your favorite sandwich sauce). These wraps are great for ready-to-go lunches, picnics, and road trips.

Sweet & Spicy Avocado Meat Wraps

Recipe serves 4 as a meal or slice in half for an appetizer


  • 4 large tortilla wraps
  • 8 slices of True Story Smoked Turkey or Uncured Ham
  • 1 Cucumber, sliced (use other favorite veggies if desired)
  • 1 Tomato, diced
  • 2 cups lettuce or other greens, washed and torn
  • 1 avocado
  • sweet chili sauce, to taste
  • Mayonnaise or Veganaise, to taste

Directions: Mix together avocado, mayonnaise, and sweet chili sauce in a small bowl until smooth and set aside. Spread spicy-avocado-mayo on tortilla and layer with 2 slices each meat and veggies, then gently roll up tortilla. Slice in half and serve immediately or wrap tightly in parchment paper or plastic wrap and keep in the refrigerator for up to 2 days.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.