Save to Pinterest I threw these together one afternoon when I had fifteen minutes before a meeting and nothing but deli turkey and a jar of sun-dried tomatoes I'd forgotten about. The cream cheese was still cold, but I mashed it anyway, and when I took the first bite, I realized I'd been overthinking lunch for years. Sometimes the best recipes are the ones you don't plan.
I started making these for my sister when she'd visit on weekends. She'd sit at the counter and steal spinach leaves while I rolled, and we'd eat half of them before I even plated the rest. Now every time I make them, I set aside a few extra because I know they won't all make it to the table.
Ingredients
- Deli turkey breast: Look for thick-cut slices if you can, they hold the filling better and don't tear when you roll.
- Flour tortillas or gluten-free wraps: I like the large burrito-size ones because they give you room to roll without the filling squeezing out the sides.
- Cream cheese: Let it sit on the counter for ten minutes so it spreads easily, cold cream cheese will rip your tortilla.
- Sun-dried tomatoes in oil: Drain them well and pat them dry with a paper towel, or the oil will make everything slippery.
- Fresh basil leaves: Tear them with your hands instead of chopping if you want a more rustic texture and brighter flavor.
- Baby spinach leaves: They add a fresh crunch without overpowering the other flavors.
- Grated Parmesan cheese: The real stuff from the deli counter melts into the cream cheese better than the pre-grated kind.
- Dried oregano: A little goes a long way, it ties everything together with that Italian warmth.
- Freshly ground black pepper: I always add more than I think I need, it cuts through the richness of the cheese.
Instructions
- Make the filling:
- In a small bowl, mix the softened cream cheese with the chopped sun-dried tomatoes, basil, Parmesan, oregano, and a few grinds of black pepper. Stir until everything is evenly blended and the mixture looks creamy and flecked with red and green.
- Spread the base:
- Lay one tortilla flat and spread a quarter of the cream cheese mixture over it, leaving about a centimeter of bare tortilla around the edge. This border keeps the filling from oozing out when you roll.
- Layer the turkey:
- Place two slices of turkey breast over the cream cheese, overlapping them slightly if needed to cover the surface.
- Add the greens:
- Scatter a handful of baby spinach leaves over the turkey, pressing them gently so they stick to the cream cheese.
- Roll it tight:
- Starting from one edge, roll the tortilla up as tightly as you can without tearing it. Trim the ragged ends with a sharp knife, then slice the roll into three or four bite-sized pieces.
- Repeat and serve:
- Do the same with the remaining tortillas and filling. Serve right away, or cover them with plastic wrap and refrigerate until you're ready to eat.
Save to Pinterest One time I brought a platter of these to a potluck, and someone asked if I'd catered them. I didn't correct her, I just smiled and said they were easy. Later, she texted me for the recipe, and I realized that sometimes the simplest things feel the most generous.
How to Store and Pack Them
I usually stack the sliced roll-ups in a single layer in a shallow container with a damp paper towel on top to keep the tortillas from drying out. They'll stay fresh in the fridge for up to eight hours, which makes them perfect for meal prep or lunchboxes.
Ways to Change It Up
I've swapped the turkey for thinly sliced roast beef, added roasted red peppers for sweetness, and once I used arugula instead of spinach when that's all I had. The cream cheese base is forgiving, so you can tuck in whatever feels right.
What to Serve Alongside
These pair well with a handful of kettle chips, a simple green salad, or a few pickles on the side for contrast. If you're serving them as an appetizer, a chilled white wine or sparkling water with lemon keeps things light.
- Use whole wheat or spinach wraps if you want a little extra color and fiber.
- A smear of Dijon mustard inside the tortilla adds a sharp kick that balances the creamy filling.
- If you're packing these for kids, cut them into smaller pinwheels so they're easier to handle.
Save to Pinterest These roll-ups have saved me more times than I can count, from last-minute guests to days when cooking feels like too much. I hope they do the same for you.
Recipe FAQs
- → Can I use gluten-free tortillas for this dish?
Yes, gluten-free wraps work well as a substitute and maintain the delicious texture and flavor.
- → What type of cheese pairs best in these roll-ups?
Cream cheese combined with grated Parmesan adds a rich and slightly tangy flavor that's perfect for these rolls.
- → How should sun-dried tomatoes be prepared?
Drain and chop sun-dried tomatoes packed in oil before mixing with the cheese for even distribution.
- → Can I prepare these roll-ups ahead of time?
Yes, they can be assembled and refrigerated, but are best enjoyed fresh to retain the crispness of the greens.
- → What variations can enhance the flavor profile?
Adding roasted red peppers or sliced black olives provides a pleasant twist and complementary flavors.
- → Are these roll-ups suitable for a high-protein diet?
Absolutely, the turkey and cheese provide a good protein boost with balanced fat and carbs.