Sun-Dried Tomato Turkey Roll-Ups (Printable)

Italian-inspired turkey roll-ups with creamy cheese, sun-dried tomatoes, and fresh greens, perfect for a quick lunch.

# What Goes In:

→ Main

01 - 8 slices deli turkey breast (7 oz)
02 - 4 large flour tortillas or gluten-free wraps

→ Filling

03 - 4 oz cream cheese, softened
04 - 1/3 cup sun-dried tomatoes in oil, drained and chopped
05 - 1/4 cup fresh basil leaves, chopped
06 - 1/2 cup baby spinach leaves
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon dried oregano
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Combine softened cream cheese, chopped sun-dried tomatoes, chopped basil, grated Parmesan, dried oregano, and a pinch of black pepper in a small bowl. Mix until fully incorporated.
02 - Place a tortilla flat on a clean surface. Evenly spread one quarter of the cream cheese mixture over the tortilla, maintaining a 0.4-inch border around the edges.
03 - Arrange 2 slices of turkey breast evenly over the cream cheese spread.
04 - Place a handful of baby spinach leaves on top of the turkey slices.
05 - Firmly roll the tortilla from one edge to the other, trim the ends, and cut into 3 to 4 bite-sized pieces.
06 - Repeat the layering and rolling process with remaining tortillas and filling. Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • They come together in the time it takes to reheat leftovers, but taste like you planned ahead.
  • The creamy tang of the cheese against the sweet intensity of sun-dried tomatoes feels indulgent without being heavy.
  • You can make them in the morning, tuck them in the fridge, and pull them out whenever hunger strikes.
02 -
  • If your cream cheese is even a little bit cold, it will tear the tortilla when you try to spread it, so let it soften completely first.
  • Rolling too loosely makes the pieces fall apart when you cut them, so pull it snug as you go and don't be timid.
  • A sharp knife is the difference between clean slices and a smashed mess, so sharpen yours or use a serrated blade.
03 -
  • Warm your tortillas slightly before rolling so they bend without cracking, especially if they've been refrigerated.
  • Use a serrated knife or a very sharp chef's knife and wipe it clean between cuts for the prettiest slices.
  • If you're making these ahead, wrap each roll individually in plastic before slicing so they stay tight and fresh.
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