Bourbon Smoked Turkey Wrap

Debone the turkey breast and remove the skin, yielding about 4 pounds EP.

Prepare a smoker OR in lieu of a professional smoker, place bourbon soaked chips in a deep hotel pan. Place the turkey on a rack elevated over the chips.

Cover with a lid or heavy-duty aluminum foil and place over medium-low heat, smoking until the breast reaches an internal temperature of 170 degrees F. Replenish wood chips about every 30 minutes.

Allow turkey to cool, slice thin and portion into 4-ounce packets. Wrap, date, chill and reserve for service.

Spread 1/2 ounce honey mustard evenly over each tortilla shell.

Layer 1/8 ounce sprouts, 1/4 ounce red onion slices and 4 tomato slices over tortilla.

Neatly arrange 4 ounces smoked turkey slices on top.

Spread 1 ounce guacamole over top of turkey.

Roll tortilla once, fold in each end tightly, continue rolling forward. Slice on the bias.

Arrange one half of wrap lying flat, with the other half resting at an angle on top of the bottom half. Garnish plate with whole strawberry and waffle cut French fries.