Sun-Dried Tomato Turkey Roll-Ups (Printable Version)

Savory turkey roll-ups with creamy cheese, sun-dried tomatoes, spinach, and basil for a quick Italian snack.

# What You'll Need:

→ Main

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

→ Filling

03 - ½ cup cream cheese, softened
04 - ⅓ cup sun-dried tomatoes in oil, drained and chopped
05 - ¼ cup fresh basil leaves, chopped
06 - ½ cup baby spinach leaves
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon dried oregano
09 - Freshly ground black pepper, to taste

# Directions:

01 - In a small bowl, combine softened cream cheese, chopped sun-dried tomatoes, chopped basil, grated Parmesan, dried oregano, and a pinch of freshly ground black pepper. Mix thoroughly until smooth and uniform.
02 - Place one tortilla flat on a clean surface. Evenly spread one quarter of the cream cheese mixture over the tortilla, leaving a 0.4-inch border around the edges.
03 - Arrange 2 slices of deli turkey over the spread mixture, then top with a handful of baby spinach leaves.
04 - Firmly roll the tortilla into a log, trim the ends, and slice into 3 to 4 bite-sized pieces.
05 - Repeat the assembly process with remaining ingredients. Serve immediately or cover and refrigerate until serving time.

# Expert Hints:

01 -
  • You can prep these in the time it takes your coffee to brew, and they taste like you spent an hour in the kitchen.
  • They hold up beautifully in the fridge, so you can make a batch and snack on them all week without any sogginess or sad spinach.
  • The contrast between creamy, salty, and bright herby flavors makes every bite feel intentional, not thrown together.
02 -
  • If your cream cheese is too cold, it will rip the tortilla and make you want to quit, so always let it soften first or give it a few seconds in the microwave.
  • Drain those sun-dried tomatoes really well, I learned the hard way that excess oil turns your wrap into a greasy mess that falls apart in your hands.
  • Roll these tight enough to hold together, but not so tight that the filling bursts out the ends, it's a delicate balance that you'll nail by the second tortilla.
03 -
  • Use a serrated knife to slice the rolls cleanly without squishing the filling or tearing the tortilla, and wipe it between cuts for neat edges.
  • If you want a little heat, add a pinch of red pepper flakes to the cream cheese mixture, it wakes up all the other flavors without overpowering them.
  • Don't be afraid to taste the filling before you spread it, you can always add more Parmesan, pepper, or basil to make it your own.
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