Save I was packing lunches in a rush one Tuesday morning when I spotted a jar of sun-dried tomatoes I'd forgotten about. Instead of reaching for the usual sandwich routine, I grabbed tortillas and some leftover deli turkey. What started as improvisation turned into something I now make at least twice a week. The combination of tangy tomatoes and creamy cheese wrapped around lean turkey feels indulgent without weighing you down.
I brought these to a potluck last spring without much expectation. A friend who normally avoids anything labeled healthy grabbed three pieces and asked for the recipe before the night ended. Watching people go back for seconds reminded me that simple food often wins over complicated dishes. The bright red tomato bits peeking through each slice made the platter look more impressive than the effort required.
Ingredients
- Deli turkey breast: Look for freshly sliced turkey from the deli counter rather than pre-packaged, the texture is noticeably better and it rolls without tearing.
- Flour tortillas or gluten-free wraps: Larger tortillas work best because they give you room to spread the filling and roll tightly without spillage.
- Cream cheese, softened: Leave it on the counter for 30 minutes before mixing, cold cream cheese will clump instead of spreading smoothly.
- Sun-dried tomatoes in oil: Drain them well and pat with a paper towel or the filling will turn soggy and leak through the wrap.
- Fresh basil leaves: Tear or chop them just before using, basil darkens quickly once cut and loses its vibrant color.
- Baby spinach leaves: These add a fresh crunch and a pop of green without overwhelming the other flavors.
- Grated Parmesan cheese: Freshly grated Parmesan melts into the cream cheese better than the pre-shredded kind from a container.
- Dried oregano: A small amount goes a long way, too much will make the filling taste dusty instead of herby.
- Freshly ground black pepper: A few twists add just enough sharpness to balance the richness of the cheese.
Instructions
- Mix the filling:
- Combine the softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and black pepper in a small bowl. Stir until everything is evenly distributed and the mixture looks creamy with flecks of red and green throughout.
- Spread the base:
- Lay one tortilla flat and spread a quarter of the cream cheese mixture across the surface, leaving about a centimeter clear around the edges. This border keeps the filling from squeezing out when you roll.
- Layer the turkey:
- Place two slices of turkey breast over the cream cheese, overlapping them slightly if needed. Press gently so the turkey adheres to the filling.
- Add the greens:
- Scatter a handful of baby spinach leaves over the turkey. Don't overload it or the wrap will be hard to roll tightly.
- Roll and slice:
- Starting from one edge, roll the tortilla tightly into a log. Trim the ragged ends with a sharp knife, then slice the roll into three or four equal pieces.
- Repeat and serve:
- Repeat the process with the remaining tortillas and filling. Arrange the slices on a platter cut-side up so the colorful swirl shows, or cover and refrigerate until you're ready to eat.
Save 
Save One afternoon my daughter helped me roll these for her school lunch swap. She loved how the spinach stayed bright green against the pink turkey and how each slice looked like a little pinwheel. Watching her arrange them carefully in a container reminded me that food you make together always tastes better than anything you buy ready-made.
Customizing Your Roll-Ups
Whole wheat or spinach wraps add extra fiber and a subtle earthy flavor that complements the Italian herbs. I've also tucked in roasted red peppers when I have them on hand, and sliced black olives for a briny kick. If you want to lighten things up, swap in low-fat cream cheese without sacrificing much creaminess.
Serving and Pairing Ideas
These roll-ups are sturdy enough to pack in lunch boxes but elegant enough to serve at gatherings. I like setting them out with a simple side salad or a handful of cherry tomatoes. A crisp Pinot Grigio or sparkling water with a squeeze of lemon cuts through the richness and keeps things refreshing.
Storage and Make-Ahead Tips
You can prep these a day ahead and keep them tightly wrapped in the fridge until serving time. The flavors actually deepen after a few hours as the cream cheese soaks into the tortilla slightly. Just avoid slicing them too far in advance or the cut edges will dry out.
- Wrap each unsliced roll individually in plastic wrap to keep them fresh longer.
- If the tortillas crack when rolling, warm them for a few seconds in the microwave to make them pliable.
- Leftovers stay good for up to three days if stored in an airtight container.
Save 
Save These little roll-ups prove that you don't need a stove or an hour to make something worth sharing. Keep the ingredients on hand and you'll always have a solution when lunch needs to happen fast.
Recipe Guide
- → What type of cheese works best in these roll-ups?
Cream cheese provides a smooth and creamy base that blends well with the sun-dried tomatoes and herbs, complementing the turkey's flavor.
- → Can I use gluten-free wraps?
Yes, gluten-free wraps are a great alternative for a gluten-free option without altering the taste or texture significantly.
- → How should I store leftover roll-ups?
Cover the roll-ups tightly and refrigerate immediately. Consume within 1-2 days to maintain freshness and flavor.
- → Can I prepare these roll-ups in advance?
Yes, assembling in advance works well; just keep them wrapped tightly in plastic wrap and chilled until serving.
- → What variations can enhance the flavor?
Adding roasted red peppers, sliced black olives, or swapping in spinach or whole wheat wraps can add new textures and tastes.
- → Is it possible to make these lower in fat?
Using low-fat cream cheese reduces fat content while still maintaining a creamy texture in the filling.