In a food processor combine mustard, poblano pepper, mayonnaise, lime juice, ancho chile powder, and salt. Blend until smooth. Hold refrigerated for service.
Service
For each serving, spread 2 tablespoons (30 ml) of Ancho Poblano Mustard down the middle of tortilla. Top with 1/4 cup (60 ml) shredded lettuce, 3 slices of tomato, 4 oz (120 g) roasted turkey, 1/4 of avocado. Finish with 1/2 teaspoon (2 ml) cilantro, and season with salt and pepper.
Roll tortilla from bottom, fold in sides and roll tightly. Serve cold with additional Ancho Poblano Mustard.
