Pin it I stumbled onto these roll-ups on a Tuesday afternoon when my fridge was practically empty except for some deli turkey, a tub of cream cheese, and a jar of sun-dried tomatoes I'd been meaning to use. Instead of the usual sandwich, something made me reach for a tortilla, and within minutes I realized I'd accidentally created lunch gold. The combination of salty turkey, tangy sun-dried tomatoes, and that creamy base just worked, and now they're my go-to when I need something that looks fancy but takes zero actual effort.
My friend Marco came over unexpectedly on a Saturday, and I threw a batch of these together while we talked. He grabbed one, took a bite, and got quiet for a moment—the good kind of quiet. Then he asked if I could teach him how to make them because his kids actually ate them without complaint. Watching someone discover how easy and delicious this is never gets old.
Ingredients
- Deli turkey breast: Get the good stuff from the deli counter if you can; it's thicker and doesn't tear as easily as the pre-packaged slices.
- Flour tortillas or wraps: Large ones work best because you need the surface area to spread your filling and layer everything without it spilling out the sides.
- Cream cheese, softened: Let it sit at room temperature for 10 minutes so it spreads like butter instead of fighting you.
- Sun-dried tomatoes in oil: The oil-packed ones have better flavor than the dried ones you rehydrate; just pat them dry and chop them finely.
- Fresh basil leaves: If you can't find fresh, skip it rather than using dried—the fresh brightness is what makes this special.
- Baby spinach: It wilts slightly when you roll everything up, which actually keeps the filling from being too loose.
- Parmesan cheese: Freshly grated tastes miles better than the pre-grated stuff and adds a subtle nuttiness to the filling.
- Dried oregano and black pepper: These are your seasonings; don't skip them because they round out all the richness from the cheese and oil.
Instructions
- Mix your filling:
- Combine the softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and a few grinds of black pepper in a small bowl. The mixture should be smooth enough to spread but thick enough to hold its shape.
- Spread on the tortilla:
- Lay your tortilla flat and use a spatula or the back of a spoon to spread about 1/4 of the filling in an even layer, stopping about a centimeter from the edges so nothing squishes out when you roll.
- Layer the turkey and greens:
- Place 2 slices of turkey over the filling, then add a handful of baby spinach on top. The spinach helps hold everything together and adds a fresh contrast.
- Roll tight:
- Starting from one edge, roll the tortilla tightly toward you, keeping the pressure even so the filling stays inside. When you get to the end, tuck it in firmly.
- Slice and serve:
- Using a sharp knife, trim the messy ends and slice the roll into 3 or 4 bite-sized pieces. Serve right away, or cover and refrigerate if you're making them ahead.
Pin it These became my solution to a recurring problem: my partner wanted to eat lunch, I wanted to minimize cleanup, and we both wanted something that felt less like I'd just slapped together whatever was in the fridge. Now whenever I make a batch, he knows to grab one before they disappear.
The Beauty of The No-Cook Meal
There's something almost meditative about assembly-style cooking when you're not wrestling with pots, heat, or timing. These roll-ups demand your attention in a different way—you're focused on technique and texture, building layers by hand, making sure each component earns its place. It's the kind of cooking that leaves your kitchen smelling like fresh basil and herbs instead of lingering heat, and somehow that feels more intentional than complicated recipes ever could.
Variations That Actually Work
Once you understand the structure, this becomes your canvas. I've tried roasted red peppers when I wanted something sweeter, swapped in arugula for the spinach when it was on sale, and even added a thin spread of pesto instead of just the herbs. The cream cheese is your glue, the turkey is your protein, and everything else is negotiable. The only rule I follow is balance—something acidic from the tomatoes, something fresh from the greens, something rich from the cheese.
Make Ahead and Storage Tips
These actually taste better when they've sat for a few hours because the flavors meld and the tortilla softens into the filling slightly. You can make them the morning of and store them in the fridge covered with plastic wrap for up to two days. I've learned the hard way that wrapping them individually in parchment paper prevents them from drying out and makes them grab-and-go ready for lunch the next day.
- Slice them right before serving if you want crisp edges, or slice them a few hours ahead if you prefer them to soften slightly.
- These don't freeze well because the cream cheese separates, so stick to refrigerating.
- If you're taking them to a picnic, pack them in a container with parchment between layers so they don't stick together.
Pin it These roll-ups proved to me that the most satisfying meals aren't always the most complicated ones. They've become my quick fix for when I want to feed people something that tastes thoughtfully put together, not thrown together.
Recipe Questions & Answers
- → Can I use gluten-free tortillas in this dish?
Yes, gluten-free wraps work well and keep this dish suitable for those with gluten sensitivities.
- → What cheeses complement the sun-dried tomatoes here?
Cream cheese provides a creamy base while grated Parmesan adds a sharp, savory note.
- → Are there suggested variations to the filling?
You can add roasted red peppers or sliced black olives for extra flavor and texture.
- → How should these roll-ups be stored before serving?
Cover and refrigerate until ready to serve to maintain freshness and flavor.
- → What herbs best enhance the flavor profile?
Fresh basil and dried oregano give the roll-ups an Italian-inspired aromatic lift.
- → Is this dish suitable for a high-protein diet?
Yes, it’s protein-rich thanks to the turkey breast and cheese components.