Save I threw these together one afternoon when my sister texted that she was stopping by in twenty minutes. I had turkey, some cream cheese going soft in the fridge, and a jar of sun-dried tomatoes I kept forgetting to use. What started as panic-hosting turned into something I now make on purpose. They disappeared so fast I didn't even get one myself.
I brought a platter of these to a potluck once, mostly because I ran out of time to bake anything. A coworker who usually skips appetizers ate six pieces and asked if I catered on the side. I didn't tell her it took me less time than brewing coffee. Sometimes the simplest things feel the most thoughtful.
Ingredients
- Deli turkey breast: Go for the thicker-cut slices if you can, they hold up better when you roll and don't tear as easily.
- Flour tortillas or gluten-free wraps: I like the burrito-size ones because you get more surface area to spread and they roll tighter without cracking.
- Cream cheese, softened: Leave it out for thirty minutes or you'll be wrestling with cold chunks that won't spread evenly.
- Sun-dried tomatoes in oil: The oil-packed kind are softer and more flavorful than the dry ones, just make sure you drain them well or the wraps get soggy.
- Fresh basil leaves: Tear them by hand if you want a more rustic look, or chop them fine for even distribution.
- Baby spinach leaves: I've used arugula before and loved the peppery bite, but spinach is milder and doesn't overpower.
- Grated Parmesan cheese: Freshly grated melts into the cream cheese better than the pre-shredded stuff, which can taste dusty.
- Dried oregano: A small pinch goes a long way, too much and it tastes like pizza instead of elegant roll-ups.
- Freshly ground black pepper: I always add more than I think I need because the cream cheese softens everything.
Instructions
- Make the filling:
- In a small bowl, mix the softened cream cheese with the chopped sun-dried tomatoes, basil, Parmesan, oregano, and black pepper until it looks like a chunky spread. Taste it now because this is your chance to adjust before it's rolled up and hidden.
- Spread and layer:
- Lay one tortilla flat and spread a quarter of the cream cheese mixture all over, stopping about a finger's width from the edge. Layer two slices of turkey on top, then scatter a handful of spinach leaves across the surface.
- Roll it tight:
- Start from one end and roll the tortilla as firmly as you can without tearing it. The tighter the roll, the neater your slices will be.
- Slice and serve:
- Trim off the messy ends, then slice the roll into three or four pieces. I like cutting them on a slight diagonal because it looks nicer on a plate.
- Repeat and chill:
- Do the same with the remaining tortillas and filling. You can serve them right away or cover the platter and refrigerate until guests arrive.
Save My neighbor once told me these reminded her of something her grandmother used to make for bridge nights, except hers had olives. Now every time I make them I think about card tables and women in aprons laughing over hands of gin rummy. Food has a way of pulling memories out of people like that.
Variations Worth Trying
I've swapped the spinach for arugula when I wanted something sharper, and I've added thin slices of roasted red pepper when I had a jar open. Once I used a spinach-flavored wrap and it made the whole thing look fancier without any extra effort. If you want more crunch, tuck in some finely shredded carrot or cucumber ribbons.
Make-Ahead and Storage
These hold up beautifully in the fridge for about a day if you wrap them tightly in plastic. Any longer and the tortillas start to get rubbery and the spinach wilts into the cream cheese. I don't recommend freezing them because the texture goes mushy when they thaw, and nobody wants that.
Serving Suggestions
I usually arrange them on a white platter with a small bowl of marinara or pesto on the side for dipping, though they're perfectly fine on their own. They pair well with a light white wine or sparkling water with a twist of lemon if you're keeping things casual.
- Serve them cold straight from the fridge for the best texture.
- If you're taking them somewhere, pack them in a single layer so they don't squish.
- Toothpicks make them easier to grab at a party and keep fingers cleaner.
Save These roll-ups have gotten me out of more last-minute hosting situations than I can count. Keep the ingredients on hand and you'll never be caught off guard again.
Recipe FAQs
- → Can I use a different type of wrap?
Yes, you can substitute flour tortillas with gluten-free or whole wheat wraps to suit dietary preferences or add extra flavor.
- → What cheese works best in the filling?
Cream cheese provides a smooth texture while Parmesan adds a sharp, savory note, but low-fat cream cheese can be used for a lighter option.
- → How should I store leftovers?
Wrap the roll-ups tightly in plastic wrap or store in an airtight container in the refrigerator and consume within 24 hours for freshness.
- → Can I prepare these in advance?
Yes, you can assemble the roll-ups a few hours ahead and refrigerate, but it's best to slice them just before serving to maintain texture.
- → Are there suggested beverage pairings?
A crisp Pinot Grigio or sparkling water with lemon pairs nicely with the fresh and savory notes of these roll-ups.