Save I started making these roll-ups on Sunday afternoons when I needed something quick but wanted it to feel special. The first batch disappeared so fast I had to guard the second round with a wooden spoon. There's something about the tang of sun-dried tomatoes mixed with cold turkey and soft cream cheese that just works, no matter the season. I've brought them to potlucks, packed them for road trips, and eaten them standing at the counter more times than I'll admit. They're the kind of thing that looks like you tried, but secretly takes less time than deciding what to watch on TV.
I remember bringing a platter of these to a friend's birthday picnic, worried they'd seem too plain next to all the fancy dips and grilled things. Within twenty minutes, someone asked if I had more hidden in my bag. A neighbor cornered me by the cooler and made me promise to text her the recipe. That's when I realized that simple food, done right, always wins over complicated food done okay. These roll-ups became my secret weapon for any gathering where I wanted to show up with something real.
Ingredients
- Deli turkey breast: Choose a good-quality brand with minimal fillers, the flavor really shows through when there's nothing to hide behind.
- Flour tortillas or gluten-free wraps: Fresh, pliable tortillas roll without tearing, stale ones crack and ruin the whole vibe, so check the date.
- Cream cheese: Let it sit at room temperature for at least 20 minutes so it spreads like butter, cold cream cheese will tear your tortilla and test your patience.
- Sun-dried tomatoes in oil: The oil-packed kind are softer and more flavorful than the dry ones, just drain them well or your wrap will get slippery.
- Fresh basil leaves: Don't skip the fresh basil, dried just doesn't deliver that bright, aromatic lift that makes these taste alive.
- Baby spinach leaves: They add a fresh crunch and a pop of green without any bitterness, plus they don't wilt and turn slimy like larger leaves might.
- Grated Parmesan cheese: A little goes a long way for that nutty, salty depth, and it helps the cream cheese mixture cling to everything.
- Dried oregano: Just a pinch brings in that Italian warmth without overpowering the fresher flavors.
- Freshly ground black pepper: A few cracks add subtle heat and complexity, don't overdo it or it'll compete with the sun-dried tomatoes.
Instructions
- Mix the creamy filling:
- In a small bowl, stir together the softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and black pepper until it looks like a chunky, fragrant spread. Taste it and adjust the pepper if you want more bite.
- Spread it out:
- Lay one tortilla flat and spread a quarter of the cream cheese mixture evenly across the surface, leaving a thin border so it doesn't squeeze out when you roll. Use the back of a spoon or a spatula and work quickly so the tortilla doesn't get soggy.
- Layer the turkey:
- Place two slices of turkey breast over the cream cheese, overlapping them slightly so there are no gaps. The turkey acts as a barrier that keeps the spinach from making the tortilla wet.
- Add the greens:
- Scatter a generous handful of baby spinach leaves over the turkey, pressing them down gently so they stick. Don't pile them too high or the roll won't close neatly.
- Roll it tight:
- Starting from one edge, roll the tortilla up firmly but not so tight that the filling squeezes out the sides. Keep the pressure even as you go, and tuck in any stray spinach leaves as you roll.
- Slice and serve:
- Trim off the ragged ends with a sharp knife, then slice the roll into three or four pinwheels. Wipe your knife between cuts so the slices stay clean and pretty.
Save One evening I made these for myself after a long day, planning to eat them alone with a glass of wine and a podcast. My partner walked in, saw the plate, and asked if he could try one. We ended up sitting at the table talking for an hour, polishing off the whole batch and laughing about nothing in particular. That's when I realized food doesn't have to be fancy to create a moment, it just has to be made with a little bit of care and shared with someone you like being around.
How to Store and Make Ahead
These roll-ups keep beautifully in the fridge for up to three days if you wrap them tightly in plastic wrap or store them in an airtight container. I've found that making them the night before actually improves the flavor because the cream cheese has time to meld with the tomatoes and herbs. Just don't slice them until you're ready to serve, the whole rolls stay fresher and don't dry out at the edges. If you're packing them for lunch, tuck a paper towel in the container to absorb any moisture and keep everything crisp.
Flavor Variations to Try
Once you've made the basic version a few times, it's fun to play around with what you have on hand. I've swapped the turkey for smoked chicken, added a thin layer of pesto under the cream cheese, and tossed in some chopped roasted red peppers for sweetness. A friend of mine uses whole wheat wraps and adds thinly sliced cucumbers for extra crunch, and I've seen people sneak in a few slices of avocado right before rolling. The formula is forgiving, so trust your taste buds and use what makes you happy.
Serving Suggestions and Pairings
These are perfect on their own, but they really shine when you serve them with something crunchy on the side like carrot sticks, bell pepper strips, or a handful of kettle chips. I like to arrange them on a platter with some cherry tomatoes and a small bowl of olives for a casual spread that looks effortless. They pair beautifully with a crisp white wine like Pinot Grigio, or if you're keeping it simple, sparkling water with a wedge of lemon does the job just as well.
- Serve them at room temperature for the best flavor, straight from the fridge can mute the herbs and cheese.
- If you're making them for a party, double the batch, they go faster than you think.
- These work as an appetizer, a snack, or even a light lunch if you pair them with a salad or some soup.
Save These roll-ups have become one of those recipes I don't even think about anymore, I just make them when I need something reliable and delicious. I hope they bring you the same kind of easy joy they've brought me, whether you're feeding a crowd or just treating yourself to a quiet afternoon snack.
Recipe FAQs
- → Can I use gluten-free wraps for this dish?
Yes, gluten-free wraps can be used as a substitute without compromising the flavor or texture of the roll-ups.
- → What type of cheese is best for this filling?
Softened cream cheese paired with grated Parmesan adds a creamy and slightly tangy dimension to the filling.
- → How do sun-dried tomatoes influence the flavor?
Sun-dried tomatoes add a rich, concentrated tomato flavor with a slight sweetness that complements the savory turkey and herbs.
- → Can I prepare these roll-ups ahead of time?
Yes, they can be rolled and refrigerated for a few hours before serving, making them great for meal prep or parties.
- → What wine pairs well with these turkey roll-ups?
A crisp Pinot Grigio or sparkling water with lemon balances the savory and fresh flavors of the roll-ups perfectly.