Sun-Dried Tomato Turkey Roll-Ups

# What You Need:

01 - 8 slices deli turkey breast (approximately 7 oz)

02 - 4 large flour tortillas or gluten-free wraps

03 - 120 g (1/2 cup) cream cheese, softened

04 - 1/3 cup oil-packed sun-dried tomatoes, drained and chopped

05 - 1/4 cup fresh basil leaves, chopped

06 - 1/2 cup baby spinach leaves

07 - 1/4 cup grated Parmesan cheese

08 - 1/2 teaspoon dried oregano

09 - Freshly ground black pepper, to taste

01 - In a small bowl, blend softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and black pepper until well combined.

02 - Lay one tortilla flat and evenly spread one-quarter of the filling mixture over it, leaving a 0.4-inch border around the edges.

03 - Place two slices of turkey breast over the filling, then top with a handful of baby spinach leaves.

04 - Roll the tortilla tightly, trim the ends, and cut into 3 to 4 bite-sized pieces.

05 - Repeat the spreading, layering, rolling, and slicing process with remaining tortillas and filling.

06 - Serve immediately or cover and refrigerate until ready to serve.

01 -

They're deceptively elegant for something you can throw together while your coffee brews.
High protein and naturally gluten-free if you grab the right wraps, so they work for almost any eating style.
The filling comes together in one bowl, no complicated layering techniques required.

02 -

Softened cream cheese is non-negotiable. Take it out of the fridge fifteen minutes before you start, or you'll spend ten frustrating minutes trying to spread cold, chunky cheese across a tortilla.
A sharp knife makes the difference between neat pieces and squished, torn roll-ups. I learned this the hard way on my third batch.

03 -

Pat your spinach dry with paper towels before adding it to the rolls, or excess moisture will make the tortilla soggy.
If your cream cheese mixture feels too thick, loosen it with a tiny drizzle of the oil from your sun-dried tomatoes jar.