Pin It There's something about the smell of sun-dried tomatoes that instantly transports me to a small kitchen in Italy, even though I'd never been there when I first made these roll-ups. My coworker Sarah had brought them to a lunch potluck, and I was absolutely hooked. When she casually mentioned they took fifteen minutes, I almost didn't believe her. Now they're my go-to when I need something that looks fancy but doesn't demand much effort.
I made these for a surprise picnic last summer, and my partner was genuinely shocked that something tasting this good had come from my hands and not a deli counter. We sat on a blanket with a cold glass of wine, and somewhere between the second and third roll-up, he asked why I didn't make them more often. Honestly, I think I was just nervous about repeating them and somehow messing it up.
Ingredients
- Deli turkey breast: Eight slices give you enough to work with without the roll-ups becoming bulky. Look for ones without too much sodium.
- Flour tortillas or gluten-free wraps: Four large ones are your canvas. I've found that slightly thicker wraps hold up better than paper-thin ones.
- Cream cheese, softened: One hundred twenty grams at room temperature spreads like butter and won't tear your tortilla. Cold cream cheese is your enemy here.
- Sun-dried tomatoes in oil: One third cup, drained and chopped. The oil variety tastes richer than the dry-pack kind.
- Fresh basil: One quarter cup chopped. If you can't find fresh, don't substitute dried—it'll taste flat.
- Baby spinach: Half a cup adds earthiness and a pop of color inside.
- Parmesan cheese: One quarter cup grated. Freshly grated makes a real difference in both texture and taste.
- Dried oregano: Half a teaspoon brings the Mediterranean vibes.
- Black pepper: Freshly ground, to taste. It wakes up all the other flavors.
Instructions
- Blend your flavor base:
- In a small bowl, combine your softened cream cheese with the chopped sun-dried tomatoes, basil, Parmesan, oregano, and black pepper. Stir until everything's evenly distributed and the mixture looks like a chunky, beautiful paste. This is where the magic happens.
- Spread and layer:
- Lay a tortilla flat and spread one quarter of your cream cheese mixture across it, leaving about a centimeter untouched around the edges so nothing squishes out when you roll. Layer two turkey slices on top, then add a handful of spinach leaves.
- Roll and slice:
- Starting from one end, roll the tortilla tightly like you're wrapping a gift. Trim the messy ends with a sharp knife, then slice into three or four pieces. Repeat with your remaining ingredients.
- Serve or store:
- These are best eaten right away when the textures are still distinct, but they'll keep covered in the fridge for a day if you need them later.
Pin It These roll-ups have become my secret weapon for unexpected guests. There's something wonderful about serving something that tastes like you spent hours in the kitchen when you actually spent less time than it takes to shower. Everyone always asks for the recipe, and I love seeing that moment when they realize it's not complicated.
Flavor Combinations That Work
The beauty of this recipe is how flexible it is. Roasted red peppers add sweetness and a silky texture that plays beautifully against the tanginess of the cream cheese. Black olives bring a briny depth if you're in the mood for something more Mediterranean. I've even tried adding a thin smear of sun-dried tomato pesto instead of plain cream cheese, and it elevated the whole thing. The constant is the turkey and the tortilla, but everything else is fair game once you understand how the base flavors work together.
Why This Became My Go-To
I think I love these because they don't pretend to be something they're not. There's no fussy technique, no waiting for something to bake or cool, no stress. You make something delicious in the time it takes to tidy up your kitchen, and somehow that feels more generous than a dish that demands hours of effort. They're proof that good food doesn't need to be complicated.
Make-Ahead and Storage Tips
You can assemble these up to a day ahead if you cover them tightly with plastic wrap and refrigerate. The flavors actually meld together a bit, which isn't a bad thing. If you're taking them somewhere, pack them in a container with parchment between the layers so they don't stick together. They travel well and taste just as good at room temperature as they do straight from the fridge.
- Wrap them individually in parchment paper if you're packing them for a lunch or picnic.
- The filling keeps for three days, so you could make a batch and assemble rolls throughout the week.
- Don't freeze these, as the texture of the cream cheese gets weird when thawed.
Pin It These roll-ups are the kind of recipe that lives in the quiet corner of your cooking repertoire, not shouted about but deeply appreciated by anyone who gets to eat them. Make them once, and you'll find yourself making them again.
Recipe FAQs
- → What type of cheese works best in these roll-ups?
Cream cheese provides a smooth, creamy texture that blends well with sun-dried tomatoes, but Parmesan adds a savory note for enhanced flavor.
- → Can I prepare these roll-ups ahead of time?
Yes, they can be assembled and refrigerated for a few hours. Just cover tightly to maintain freshness and slice before serving.
- → Are there gluten-free options for the wraps?
Absolutely, using gluten-free tortillas or wraps ensures the dish remains suitable for gluten-sensitive diets without compromising taste.
- → What herbs complement the filling ingredients?
Basil and dried oregano enhance the Italian-style flavor profile, adding freshness and aromatic depth to the filling.
- → How can I add more vegetables to these roll-ups?
Consider adding roasted red peppers, black olives, or extra leafy greens like spinach for additional texture and nutrients.