Scoop the avocado flesh into a food processor or blender along with the oil, basil, mayonnaise, and water. Blend until smooth.
Season with salt and pepper.
To a large mixing bowl, add the spinach, onion, tomato, mozzarella, and basil, then toss with the red wine vinegar.
Spread the avocado mixture evenly down the center of each tortilla, then top with the turkey and the spinach mixture.
GROCERY TIP: For the turkey, you can use the deli varieties or purchase a cooked turkey breast that you can slice at home.
COOKING TIP: To thinly slice basil (also called chiffonade), gather basil leaves and stack them on top of each other. Roll up lengthwise, then slice across the rolled leaves. You’ll be rewarded with “ribbons” of basil.