Pin I used to pack these roll-ups for my sister when she worked late shifts at the hospital. She'd text me around midnight saying they were the only thing that tasted homemade in the break room. The sun-dried tomatoes gave them just enough punch to feel special, even wrapped in foil under fluorescent lights. Now I make them every time someone in my life needs something quick but thoughtful.
The first time I brought these to a potluck, I sliced them into rounds and arranged them on a wooden board. People kept asking if I'd ordered them from a deli. I didn't admit how easy they were until someone caught me making a second batch in the kitchen, laughing because it took less time than reheating pasta.
Ingredients
- Deli turkey breast: Go for the thicker slices if you can, they roll without tearing and give you a meatier bite that balances the creamy filling.
- Flour tortillas or gluten-free wraps: I like the large burrito-size ones because they give you room to roll tight without spillage, and they slice into perfect little pinwheels.
- Cream cheese, softened: Let it sit on the counter for twenty minutes or you'll fight with lumps, soft cream cheese spreads like butter and makes everything easier.
- Sun-dried tomatoes in oil: Drain them well and pat them dry, too much oil makes the tortilla soggy and nobody wants that.
- Fresh basil leaves: Tear them instead of chopping if you want that peppery perfume to hit stronger, but chopped works fine if you're in a hurry.
- Baby spinach leaves: These add color and a tiny bit of crunch, plus they don't wilt as fast as regular spinach when you're prepping ahead.
- Grated Parmesan cheese: The real stuff, not the shelf-stable kind, it melts into the cream cheese and adds that salty sharpness you didn't know you needed.
- Dried oregano: Just a pinch wakes up the Italian vibe without overpowering the basil, I learned this after making a batch that tasted flat.
- Freshly ground black pepper: A few good cracks at the end bring everything into focus, don't skip it.
Instructions
- Make the filling:
- In a small bowl, stir together the softened cream cheese, chopped sun-dried tomatoes, basil, Parmesan, oregano, and black pepper until it looks like a chunky spread. Taste it, you should want to eat it with a spoon.
- Spread and layer:
- Lay one tortilla flat and smear a quarter of the cream cheese mixture across it, leaving a narrow border so it doesn't squeeze out when you roll. Layer two slices of turkey over the cheese, then scatter a handful of spinach on top.
- Roll it tight:
- Starting from the edge closest to you, roll the tortilla as snugly as you can without tearing it. The tighter the roll, the neater your slices will be.
- Slice into rounds:
- Trim off the messy ends, then cut the roll into three or four pieces using a sharp knife and a gentle sawing motion. Repeat with the remaining tortillas and filling.
- Serve or store:
- Eat them right away or cover them with plastic wrap and refrigerate until you're ready. They taste even better after an hour when the flavors have married.
Pin 
Pin One afternoon my neighbor knocked on my door holding a plate of these, saying she'd tripled the recipe for her book club. She told me later they spent more time talking about the filling than the novel. That's when I realized food doesn't have to be complicated to become the thing people remember.
How to Keep Them Fresh
I wrap each roll individually in parchment paper before tucking them into a container. It keeps them from sticking together and makes grabbing one on your way out the door so much easier. They stay good in the fridge for up to two days, but honestly they never last that long at my house.
Flavor Variations That Work
Sometimes I add roasted red peppers or a few sliced black olives when I want a briny kick. My friend swaps the turkey for smoked salmon and uses dill instead of basil, and it's incredible. The cream cheese base is forgiving, so play around and see what makes you happy.
Serving Ideas
I've served these at baby showers, packed them for road trips, and eaten them standing at the counter after a long day. They work as an appetizer, a snack, or a light lunch, and they look impressive with almost zero effort.
- Arrange them on a platter with cherry tomatoes and olives for a casual appetizer spread.
- Pack them in a bento box with fruit and nuts for a balanced, portable lunch.
- Pair them with a crisp Pinot Grigio or sparkling water with lemon for an easy weeknight dinner.
Pin 
Pin These roll-ups have saved me more times than I can count, and I hope they do the same for you. Keep the ingredients on hand and you'll always have something delicious ready in fifteen minutes.
Recipe Q&A
- → What type of cheese is best for these roll-ups?
Cream cheese provides a smooth base, complemented by grated Parmesan for added depth and a subtle sharpness.
- → Can I use gluten-free wraps for this dish?
Yes, gluten-free tortillas work well, maintaining texture and flavor while accommodating dietary needs.
- → How should sun-dried tomatoes be prepared?
Use oil-packed sun-dried tomatoes, drained and chopped finely to blend evenly with the filling.
- → Is it possible to add more vegetables to these roll-ups?
Absolutely, ingredients like roasted red peppers or sliced olives enhance flavor and texture variety.
- → What is the best way to store leftovers?
Keep roll-ups tightly wrapped in plastic wrap and refrigerate. Consume within one day for optimal freshness.