Recipe: Turkey Ranch Roll Ups

Turkey Roll Ups Main

Aug 9, 2016

These creamy Turkey Ranch Tortilla Roll Ups are super easy, you can make them quickly, are packed with bold and tasty flavours.

If turkey isn’t your thing then select a nice honey or black forest ham instead, or even sliced chicken. These wraps are delicious, easy and satisfying and perfect for a galley kitchen set up.


1/4 lb Turkey breast deli meat
1/4 cup Bell pepper, sweet orange, or red yellow
2 tbsp Red onion
1 tbsp ranch powder mix
48 Tortillas, soft
1/4 cup Cheddar cheese, sharp
1 8 oz package cream cheese

To make these, first mix the softened cream cheese with the ranch powder, cheddar cheese, bell pepper and onion until well combined.  To soften the cream cheese, I try to remember to take it out of the refrigerator a couple of hours before I need it, but life happens, so if you forget, just pop it in a bowl and microwave it a bit until it is nice and soft all the way through.

Once it is all mixed well, spread about 2 Tbsp of this mixture evenly on each tortilla (this works well when you are using a 12″ tortilla,) then lay 3-4 slices of turkey breast flat on top of the cheese mixture to cover in a single layer.  I use my fingers to gently press the turkey to make sure everything is packed together well so it won’t fall apart when it is cut into pinwheels.

Turkey Roll Ups InstructionsNow, roll the tortilla up gently, yet tightly to make sure it holds together and keeps its shape.  Once you roll the tortilla up, I like to roll it around a couple of times to help it get the perfectly round shape, then use a serrated knife to gently slice the roll up into 5-6 slices.  It is important to use a serrated knife because it will cut much more cleanly through the roll up, where as a regular knife will smash it.

You can eat these immediately, or refrigerate to firm up and serve later.  If you refrigerate them, the flavors will come together a little bit more, but you have to be careful not to smush them together or they will become flat on the edges, which doesn’t effect the taste, but does make them not quite as pretty.

This recipe will make about 24 slices, which is 4 tortillas, cut up into 6 pieces each and the ends discarded.

Recipe courtesy of Kimber: The Pinning Mama


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