Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.

In a microwave-safe mixing bowl, combine 6 slices worth of the chopped bacon, the chopped deli turkey and chopped cheese wedges and stir together. Place the bowl in the microwave and heat on high for 1 ½ minutes until contents are warm. Use a spoon to mix contents and smush the cheese wedges until they’ve coated the meat. Mix in the mustard.

Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the turkey mixture, spoon evenly into the wonton wrappers. Sprinkle about half of the shredded cheddar evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining turkey mixture and shredded cheddar.

Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 1-2 minutes. Top each cup with a tablespoon of shredded lettuce and sprinkle with tomatoes, avocado chunks and the remaining 2 slices worth of chopped bacon before serving*.

*Avocado exposed to the air will turn brown, so if you’re not serving all the cups at once you may want to hold off on the toppings and add those just before serving.