Best Turkey Roll Ups Recipes

TURKEY, CRANBERRY, AND SPINACH ROLL-UPS

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

EASY TURKEY STUFFING ROLL-UPS

Steps:

• Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
• Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
• Heat in a microwave on high until gravy is bubbly, about 5 minutes.

TURKEY CLUB TORTILLA ROLL-UPS

Steps:

• In small bowl, mix mayonnaise and cream cheese until smooth. Stir in pepperoncini, cilantro and bacon.
• Warm tortillas as directed on package.
• Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with 1 rounded tablespoon tomato, 1 slice turkey and 1 lettuce leaf. Roll up each tortilla tightly. Cut each roll into 8 pieces; secure each piece with cocktail toothpick. Serve immediately or cover tightly and refrigerate until serving time.

TURKEY STUFFING ROLL-UPS

Steps:

• Prepare stuffing mix according to package directions. Meanwhile, in a small bowl, combine soup and milk; set aside. Spoon about 1/4 cup stuffing onto each turkey slice. , Roll up and place in a greased 13-in. x 9-in. baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.

EASY TURKEY-TORTILLA ROLL-UPS

Steps:

• Spread tortillas with reduced-fat cream cheese; top with turkey.
• Place lettuce on bottom halves of tortillas; roll up, starting at bottom edges.
• Cut each into 4 slices.

TURKEY ROLL-UPS

Steps:

• In a small bowl, combine the first six ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion; top with turkey and lettuce. Roll up tightly jelly-roll style; serve immediately.

MAKE-AHEAD CHEESY TURKEY SPINACH LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
• In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
• Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

MEXICAN TURKEY ROLL-UPS

Steps:

• In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.

TURKEY, BACON AND RANCH TORTILLA ROLL-UPS

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

TURKEY TORTILLA ROLL-UPS

Steps:

• Spread 2 tablespoons sour cream over each tortilla. Top with turkey, cheese, lettuce, olives and salsa. Roll up each tortilla tightly; wrap in plastic. Refrigerate until serving.

TURKEY ROLL-UPS

Steps:

• In a small bowl mix together the Dijon mustard and honey until well combined.
• Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.

TURKEY CREAM CHEESE ROLL UPS

Steps:

• Mix together the cream cheese, dill, scallions, pimentos, lemon juice and black pepper.
• Place the tortillas on a clean flat work space. Spread the cream cheese mixture evenly onto the tortillas with a spatula.
• Once each tortilla is covered with the cream cheese mixture, lay about 3 pieces of lettuce on the tortilla. (For best results, use the lettuce leaves without the tough center ribs. This will allow you to more easily roll up the tortillas.)
• Lay about 2 slices of ham and 2 slices of turkey on each topped tortilla. Place the tomato slices down the centers of the topped tortillas.
• Starting at one edge, tightly roll up each topped tortilla; secure each with several toothpicks.
• Cut each tortilla roll-up into about 7 pinwheels.
• Chill until you're ready to serve.

BACON JALAPEñO TURKEY ROLL-UPS

Steps:

• In medium bowl, mix cream cheese, cumin, coriander and red pepper. Divide mixture among tortillas, spreading to edges of tortillas. Top with bacon and jalapeños. Top with deli turkey. Place 2 cheese sticks at one edge of each tortilla, end to end. Roll up very tightly. Cover with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut each roll into 6 (1/2-inch) slices.

LOW CARB TURKEY AND SWISS BLT ROLL-UPS

Steps:

• Spread about a teaspoon of mayonnaise on the inside of a large single outer leaf of iceberg lettuce. Place leaf on the counter and top with 2 slices of turkey breast, 2 bacon slices, 2 slices of cheese, and 1 to 2 tomato slices. Roll up like a burrito. Close with toothpicks and cut into pinwheels. Repeat to make 4 roll-ups.

TURKEY LASAGNA ROLL-UPS

Steps:

• Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink. , Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain., Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce. , Cover and bake at 375° for 45-50 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese.

EASY TURKEY-TORTILLA ROLL-UPS

Steps:

• Spread tortillas with cream cheese; top with remaining ingredients.
• Roll up and cut each into 4 slices.

QUICK TURKEY AND STUFFING ROLL-UPS

Steps:

• Prepare stuffing mix as directed on package.
• Place about 1/4 cup of stuffing on each turkey slice and roll up.
• Place roll-ups in a greased 13x9 baking dish.
• Combine soup and milk, and pour over roll-ups in dish.
• Bake at 350 F for 20 minutes.
• Sprinkle with onions and bake 5 minutes more, or until heated through and onions are crisp.

MAKE-AHEAD WHITE LASAGNA ROLL-UPS WITH TURKEY AND PROSCIUTTO

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey and salt; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Add mushrooms; cook 5 to 8 minutes or until browned. Transfer to medium bowl; cool 10 minutes.
• Stir spinach, ricotta cheese, eggs, Italian seasoning and pepper flakes into bowl with turkey mixture.
• Divide prosciutto into 16 portions, and place evenly along center of each cooked lasagna noodle. Spread slightly less than 1/3 cup turkey mixture over prosciutto, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 3/4 cup sauce over and down sides of roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

BENTO BOX TURKEY ROLL-UPS WITH CAPRESE SALAD

Steps:

• Combine mozzarella pearls, tomatoes, and basil in a bowl; set aside. Whisk olive oil, balsamic vinegar, and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour.
• In the meantime, whisk balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use.
• Drizzle tortilla with some of the creamy balsamic vinaigrette, layer with baby spinach, sliced turkey, and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices, securing with toothpicks if needed.
• Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds, using a small container if needed. Add extra balsamic dressing for dipping, if desired.

TURKEY ROLL UPS

Steps:

• Pour the contents of both boxes of stuffing into a large bowl, add the butter in small knobs, the soup, celery, onion, water chestnuts, garlic powder, celery seed and the hot water. Mix well. If you prefer a drier dressing you can decrease the water by 3 Tablespoons.
• Lay out one slice of turkey, place about 1/4 cup of the stuffing mix into the center of the turkey and roll it up.
• Place the roll into a 9x13 baking dish lightly sprayed with cooking spray, seam side down.
• Do this with all the Turkey slices. (You should have eight rolls).
• You will have leftover stuffing, that you can scatter around the pan.
• Mix the Turkey gravy using the directions on the package and pour over the rolls.
• Bake in a 350 Degree oven for 30-40 minute or until the gravy in the center of the pan is hot and bubbling.
• If you are making this for a large crowd you can cut the rolls in half, you can also double this recipe very easily.