Save to Pinterest I threw these together one afternoon when I had nothing but deli turkey and half a tub of cream cheese in the fridge. My sister stopped by unannounced, and I needed something fast that didn't look like I was scrambling. The jar of sun-dried tomatoes in the back of the pantry saved me. She ate three before I could even plate them properly, and I knew I had a winner.
I started making these for summer picnics because they travel well and don't wilt in the heat like salads do. One time I brought them to a potluck and watched a friend quietly eat five while pretending to mingle. She texted me for the recipe before she even left the park. Now I make a double batch whenever I know I'll be around people who actually appreciate good food.
Ingredients
- Deli turkey breast: Go for the thicker-cut slices if you can, they hold up better and don't tear when you roll. I learned this after a batch where the turkey was so thin it practically disappeared into the tortilla.
- Flour tortillas or gluten-free wraps: Room temperature tortillas roll without cracking. If yours have been in the fridge, let them sit out for ten minutes or warm them for a few seconds between damp paper towels.
- Cream cheese: Softened is non-negotiable. Cold cream cheese will rip your tortilla and clump instead of spread. I leave mine on the counter while I chop everything else.
- Sun-dried tomatoes in oil: Drain them well and give them a quick chop so you get flavor in every bite without big chewy chunks. The oil-packed ones are softer and sweeter than the dry kind.
- Fresh basil leaves: Tear or chop them right before mixing. Basil bruises fast and loses that bright green pop if you prep it too early.
- Baby spinach leaves: Pat them dry if they're damp from the bag. Wet greens make the whole thing soggy and nobody wants that.
- Grated Parmesan cheese: Freshly grated melts into the cream cheese in a way that pre-shredded just doesn't. It's worth the extra thirty seconds.
- Dried oregano: A little goes a long way. I once got heavy-handed and it tasted like pizza gone wrong.
- Freshly ground black pepper: Crack it fresh. The flavor is sharper and wakes up the cream cheese base without overpowering the tomatoes.
Instructions
- Mix the filling:
- In a small bowl, stir together the softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and a few grinds of black pepper. Keep stirring until everything is evenly distributed and the mixture looks creamy, not streaky.
- Spread the base:
- Lay a tortilla flat and spread a quarter of the cream cheese mixture over it, leaving about a finger's width of space around the edge. This border keeps the filling from squeezing out when you roll.
- Layer the turkey:
- Place two slices of turkey over the cream cheese, overlapping slightly if needed. Press them down gently so they stick and don't slide around.
- Add the greens:
- Scatter a handful of baby spinach over the turkey. Don't pile it too high or the roll won't close neatly.
- Roll it up:
- Start from one edge and roll the tortilla tightly, tucking as you go. If it feels loose, it will fall apart when you slice it.
- Slice and serve:
- Trim the messy ends with a sharp knife, then cut the roll into three or four rounds. Wipe the knife between cuts for clean edges.
Save to Pinterest There was an afternoon last spring when I made these for my daughter's soccer team. The kids demolished them in minutes, and one of the moms asked if I catered. I laughed, but honestly it felt good to have something this simple look so polished. It reminded me that the best food doesn't have to be complicated, it just has to taste like you cared enough to make it right.
What to Do with Leftovers
These keep in the fridge for up to two days if you wrap them tightly in plastic or store them in an airtight container. The tortilla softens a bit as it sits, but the flavor actually improves once the filling has time to soak in. I've eaten them straight from the fridge for breakfast more times than I'd like to admit, and they're just as good cold as they are fresh.
How to Switch It Up
I've swapped the turkey for thinly sliced roast beef when I wanted something heartier, and added a smear of horseradish to the cream cheese for bite. Roasted red peppers work beautifully in place of sun-dried tomatoes if you want something sweeter and less intense. One time I used arugula instead of spinach and the peppery kick made the whole thing feel fancier. You can also toss in sliced black olives or a few capers if you're into briny flavors.
Serving Suggestions
I like these with a handful of kettle-cooked chips on the side and maybe some pickles for crunch. They're sturdy enough to pack in a lunchbox, and they don't get soggy if you make them the night before. If you're serving them as an appetizer, arrange them on a platter with cherry tomatoes and a small bowl of balsamic glaze for dipping.
- Pair them with a crisp white wine like Pinot Grigio or a cold glass of sparkling water with lemon.
- Serve them alongside a simple arugula salad dressed with olive oil and lemon juice.
- If you're feeding a crowd, double the batch and keep them covered in the fridge until guests arrive.
Save to Pinterest These roll-ups have become my go-to when I need something reliable that feels a little special without any fuss. They've seen me through last-minute lunches, impromptu gatherings, and more than a few late nights when I just wanted something good without turning on the stove.
Recipe FAQs
- → Can I use gluten-free wraps for this dish?
Yes, gluten-free wraps work perfectly to accommodate dietary preferences without compromising texture or flavor.
- → What can I substitute for sun-dried tomatoes?
Try roasted red peppers or sliced black olives for a different yet complementary flavor profile.
- → Is there a way to make this lighter?
Using low-fat cream cheese reduces calories while maintaining creaminess in the filling.
- → How should these roll-ups be stored?
Keep them covered in the refrigerator and consume within a day for optimal freshness and taste.
- → What beverage pairs well with these roll-ups?
A crisp Pinot Grigio or sparkling water with lemon complements the savory and fresh ingredients nicely.