Heat a cast iron skillet to medium high heat. When the pan is hot, add one tablespoon of the olive oil and the peppers and onions. Stir to coat with oil. Season with salt and pepper to taste.
Allow the veggies to sit without stirring to obtain a nice sear, then stir to flip and sear again. Continue until the veggies are well-caramelized but still only about halfway cooked.
Turn off burner and the pan on a cool burner for now.
Next, heat a large, non-stick skillet to medium high heat.
Sprinkle both sides of the turkey cutlets generously with southwest seasoning mix on both sides.
When the pan is ready, brush some of the remaining 1/2 tablespoon of olive oil onto the bottom of the pan and lay the cutlets flat. Because the cutlets are very thin, they will cook very quickly. Only about 1 minute on each side. Remove when there is no pink visible on the sides of the meat. Do not overcook.
Slice the cooked cutlets against the grain into long strips.
Then lay a tortilla on a clean surface, spread 2 tablespoons of avocado ranch dressing in the center in the shape of a rectangle, then layer 1/4 of the grilled vegetables and 1/4 of turkey strips.
Fold the sides of the tortilla over the center so the fold is just to the edge of the filling.
Keeping the sides folded in, roll the tortilla from bottom to top over the filling.
Place on a dish, flap side down, and repeat with remaining tortillas and filling.