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TURKEY CHEDDAR LUNCH ROLL-UPS centered hero view, clean and uncluttered
Thomas Baker

Turkey Cheddar Lunch Roll-Ups Easy Recipe for Busy Nights

These turkey cheddar lunch roll-ups are a quick and protein-packed option perfect for busy weeknight meals or easy dinner plans. Featuring deli turkey, sharp cheddar, fresh spinach, and a creamy Dijon mayo spread, they make a delicious and fresh quick lunch recipe or family dinner idea. Ideal for meal prep and protein wraps lovers alike.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 portions
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 large flour tortillas 10-inch burrito size recommended
  • 0.5 cup mayonnaise full-fat preferred
  • 1 tbsp Dijon mustard
  • 1 lb sliced deli turkey medium-thin sliced
  • 8 slices cheddar cheese sharp cheddar recommended
  • 1 cup fresh spinach leaves stems removed, patted completely dry
  • 0.5 cup shredded carrots pre-shredded works well
  • 0.5 cup red bell pepper sliced into thin strips

Method
 

  1. Spread out all tortillas on a clean surface at room temperature.
  2. Combine mayonnaise and Dijon mustard in a small bowl until smooth.
  3. Coat each tortilla with a thin layer of the mayo mixture, leaving a small border.
  4. Arrange 2 to 3 slices of turkey over the lower two-thirds of each tortilla, slightly overlapping; then place a slice of cheddar on top.
  5. Evenly layer spinach leaves, shredded carrots, and red pepper strips over the cheese.
  6. Roll each tortilla up tightly from the filled end, folding sides in as you roll.
  7. Wrap each rolled tortilla tightly in plastic wrap and chill in the refrigerator for 30 minutes to set.
  8. Remove wrap and cut each roll-up diagonally in half with a serrated knife; serve or pack for later.

Notes

  • Keep roll-ups wrapped and refrigerated for up to 3 days. For best freshness, slice right before eating. Feel free to swap turkey for ham or roast beef, or try pepper jack cheese if you want a spicy kick. Make sure spinach leaves are dry to avoid soggy tortillas.