Save I was running late for a picnic last summer when I remembered these roll-ups from a café I used to visit after yoga. They were always wrapped in parchment, tucked into the cold case, and impossibly fresh. I threw together what I had in the fridge, cream cheese, turkey, a jar of sun-dried tomatoes, and realized I'd been overthinking lunch for years. They came together in minutes, tasted better than I remembered, and I've kept them in rotation ever since.
I made these for my sister's book club once, sliced thin and arranged on a wooden board. Someone asked if I'd catered them. I didn't correct her. They looked elegant, tasted bright, and disappeared before I even sat down. It was the kind of small win that makes you feel like you know what you're doing in the kitchen, even when you're winging it.
Ingredients
- Deli turkey breast: Go for freshly sliced if you can, the texture is softer and it rolls without tearing.
- Flour tortillas or gluten-free wraps: Use the large burrito-sized ones so you have room to roll tightly without the filling squeezing out.
- Cream cheese, softened: Let it sit on the counter for 20 minutes or you'll fight with it, softened cream cheese spreads like butter.
- Sun-dried tomatoes in oil: Drain them well and chop small, the oil can make the tortilla soggy if you're not careful.
- Fresh basil leaves: Tear or chop them just before mixing, they bruise fast and lose their brightness.
- Baby spinach leaves: Pat them dry with a towel, wet greens will make everything slide around when you slice.
- Grated Parmesan cheese: Freshly grated melts into the cream cheese better than the pre-shredded stuff.
- Dried oregano: A little goes a long way, it adds that Italian backbone without overpowering the basil.
- Freshly ground black pepper: Crack it fresh for a sharper bite, the pre-ground kind just tastes dusty.
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 until everything is evenly distributed and the mixture looks creamy and flecked with red and green. Taste it, if it feels flat, add a pinch more pepper or a squeeze of lemon juice.
- Spread the base:
- Lay a tortilla flat on your counter and spread a quarter of the cream cheese mixture evenly across the surface, leaving about a centimeter bare around the edges so it doesn't ooze out when you roll. Use the back of a spoon and work quickly, the cream cheese firms up as it sits.
- Layer the turkey:
- Place two slices of turkey breast flat over the cream cheese, overlapping slightly if needed. Press gently so they stick and don't shift when you roll.
- Add the spinach:
- Scatter a handful of baby spinach leaves over the turkey, concentrating them toward the center so every slice gets some green. Don't overstuff or the tortilla won't seal.
- Roll tightly:
- Starting from one edge, roll the tortilla up snugly, tucking the filling in as you go like you're wrapping a gift. Press the seam gently to seal, then set it seam-side down.
- Slice and serve:
- Trim off the messy ends with a sharp knife, then slice the roll into three or four even pieces. Wipe the knife between cuts for clean edges.
Save I once packed these for a long car ride and forgot about them in the cooler. When I finally pulled them out hours later, they were still firm, still flavorful, still exactly what I wanted. That's when I realized they're not just easy, they're reliable in a way that most quick recipes aren't.
Storage and Make-Ahead Tips
You can roll these up to a day ahead and keep them wrapped tightly in plastic or parchment in the fridge. Slice them just before serving so the edges stay neat and the tortilla doesn't dry out. If you're packing them for lunch, wrap each roll individually and slice them when you're ready to eat.
Swaps and Variations
I've made these with roasted red peppers instead of sun-dried tomatoes when I didn't have any on hand, and they were just as good, a little sweeter and smokier. You can also swap the turkey for roast beef, chicken, or even smoked salmon if you're feeling fancy. Whole wheat or spinach wraps add color and a bit more chew, and if you want extra crunch, tuck in some thinly sliced cucumber or shredded carrot.
Serving Suggestions
These are perfect on their own, but they shine on a platter with olives, cherry tomatoes, and a handful of crackers. I've served them at brunches, game days, and as an easy dinner paired with a simple salad. They're also great for kids' lunchboxes, just skip the pepper and cut them into smaller rounds.
- Serve cold or at room temperature, they taste best when the flavors have had a few minutes to settle.
- Pair with a crisp white wine, sparkling water with lemon, or iced herbal tea.
- For a heartier snack, add a smear of Dijon mustard or a drizzle of balsamic glaze before rolling.
Save These roll-ups remind me that good food doesn't have to be complicated, just thoughtful. Keep them in your back pocket for the days when you need something quick, tasty, and just a little bit impressive.
Recipe FAQ
- → Can I use gluten-free wraps for these rollups?
Yes, gluten-free wraps can be used as a substitute to accommodate dietary restrictions without altering the flavors.
- → How can I store the rollups for best freshness?
Place the rollups in an airtight container and refrigerate. Consume within 1-2 days for optimal taste and texture.
- → Are there good alternatives to cream cheese in the filling?
Soft goat cheese or ricotta can be used as creamy alternatives, offering slightly different but complementary flavors.
- → What adds brightness to the filling besides sun-dried tomatoes?
Fresh basil and baby spinach contribute herbal and fresh notes, balancing the richness of the cheese and turkey.
- → Can these rollups be made ahead of time?
Yes, assemble them a few hours in advance and keep refrigerated to let the flavors meld while maintaining freshness.