Save I found a package of sun-dried tomatoes at the farmer's market one Saturday morning, and they smelled so intensely aromatic that I had to figure out how to use them that week. These turkey roll-ups came together almost by accident—a way to use up some deli turkey and cream cheese, but they turned into something I actually crave now. The combination of tangy sun-dried tomatoes with creamy, savory filling wrapped in tender turkey is deceptively simple and impossibly good. It's become my go-to when I need something that feels special but takes barely any effort.
I made these for my neighbor last week when she stopped by unexpectedly, and watching her face light up as she bit into one made me realize how the simplest things can impress people the most. She kept asking what was in them, convinced there had to be some secret ingredient, but it's really just the quality of the sun-dried tomatoes and the way the flavors meld together. Now she asks me to bring them to everything.
Ingredients
- Deli turkey breast, 8 slices: Look for slices that are thicker than paper-thin—they hold up better when rolling and don't tear as easily.
- Flour tortillas or wraps, 4 large: Room-temperature tortillas are easier to work with than cold ones straight from the fridge.
- Cream cheese, 120 g softened: Let it sit out for a few minutes before using so it spreads smoothly without tearing the tortilla underneath.
- Sun-dried tomatoes in oil, 1/3 cup drained and chopped: Buy the kind packed in oil rather than dried—they're more flavorful and easier to chop.
- Fresh basil leaves, 1/4 cup chopped: If you can't find fresh basil, use half the amount of dried oregano instead.
- Baby spinach leaves, 1/2 cup: Pat them dry if they're damp so your roll-ups don't get soggy.
- Parmesan cheese, 1/4 cup grated: Freshly grated tastes noticeably better than the pre-shredded kind.
- Dried oregano, 1/2 teaspoon: This ties everything together with an Italian warmth that feels familiar and comforting.
- Freshly ground black pepper, to taste: The grind matters—freshly ground pepper has a brightness that pre-ground just can't match.
Instructions
- Mix the creamy filling:
- Combine the softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and pepper in a small bowl, stirring until everything is evenly blended. The mixture should be spreadable but not too runny—if it feels too loose, let it sit for a minute.
- Assemble the first wrap:
- Lay a tortilla flat on your work surface and spread about a quarter of the cream cheese mixture across it, leaving about an inch of bare space around the edges so nothing squeezes out when you roll. The border matters more than you'd think.
- Layer the turkey and greens:
- Place two slices of turkey over the filling, then scatter a small handful of spinach on top. The layering is what makes each bite taste interesting and complete.
- Roll it tight:
- Starting from one edge, roll the tortilla as tightly as you comfortably can without tearing it, using both hands to keep the tension even. A tight roll holds together better when you cut it.
- Slice into bites:
- Use a sharp knife to trim the rough ends, then cut the roll into three or four pieces depending on how big you like your bites. A gentle sawing motion works better than pressing straight down.
- Repeat and serve:
- Make the remaining three roll-ups the same way, then serve them right away while everything is fresh, or cover them and refrigerate until you're ready to eat.
Save There was something almost meditative about making these one afternoon when everything felt too loud and complicated. Rolling each one carefully, thinking about nothing except getting the edges even, felt like a small reset. By the time I finished the set and plated them, my whole mood had shifted.
Why These Matter More Than You'd Think
Roll-ups like these live in that perfect space between casual and elegant—you can eat them standing up at a party or pack them for a picnic, but they also feel intentional enough to impress someone. They taught me that restaurant-quality food isn't about complicated techniques, it's about respecting good ingredients and not overthinking the process. The fact that they're done in fifteen minutes makes them my secret weapon when I want to feel accomplished without spending my entire evening cooking.
Variations Worth Trying
Once you nail the basic version, the filling is forgiving enough to play with. I've swapped the sun-dried tomatoes for roasted red peppers and it felt completely different but equally satisfying. Some days I add a few sliced black olives, other days I'll throw in a tiny pinch of red pepper flakes if I'm craving something with a kick. The beauty is that you can adjust everything to whatever you have on hand or whatever your mood is calling for.
Storage and Make-Ahead Tips
These actually taste great cold straight from the fridge, which means you can make them the night before and grab them in the morning for a protein-packed lunch. The flavors meld together even more overnight, which some people love. Just keep them wrapped tightly so they don't dry out, and eat them within a day or two for the best texture.
- Make the filling ahead and keep it in the fridge—you can assemble the rolls whenever you need them.
- If the cream cheese mixture seems stiff from the cold, let it sit at room temperature for five minutes before spreading.
- Pack them in a container with parchment between layers so they don't stick together.
Save What started as a way to use up some ingredients became a recipe I return to over and over. These roll-ups remind me that good food doesn't have to be complicated—sometimes it's just about putting a few quality things together in a way that makes people happy.
Common Questions
- → What is the best tortilla choice for these roll-ups?
Flour tortillas work well for softness and flexibility, but gluten-free wraps are a great alternative for dietary needs. Whole wheat or spinach wraps add flavor and nutrition.
- → Can I prepare these roll-ups in advance?
Yes, you can assemble them ahead and refrigerate covered until serving to keep the flavors fresh and the rolls intact.
- → What variations can enhance the filling?
Adding roasted red peppers or sliced black olives introduces extra sweetness and tanginess, complementing the sun-dried tomato mixture beautifully.
- → Is there a lighter cheese option to use?
Low-fat cream cheese can be substituted to reduce richness while maintaining creamy texture in the filling.
- → How can I make this dish gluten-free?
Use certified gluten-free wraps instead of flour tortillas to keep it gluten-free without compromising texture or taste.