This Turkey Roll Ups recipe is my way of turning plain leftovers into something a little indulgent, a little cozy, and surprisingly quick to put together after a long day. It’s about making the most of what’s already in your fridge, transforming mundane turkey into a handheld treat that’s perfect for busy weeknights or lazy weekends. The smell of melting cheese and warm spices as it bakes is enough to make everyone stop and gather around.
There’s a nostalgic comfort in these roll-ups — they remind me of childhood snacks, but with a grown-up twist. It’s simple, honest food, meant to satisfy without fuss. Plus, it’s flexible enough to tweak with whatever cheese, herbs, or veggies you have lying around, making it a practical, stress-free dinner that feels like a little treat.
Focusing on the idea of transforming simple turkey leftovers into a cozy, handheld dinner that feels indulgent but is quick enough for a weeknight. This recipe is about making the most of what you have, turning everyday ingredients into something surprisingly satisfying, with a hint of nostalgic comfort.
The story behind this recipe
- This recipe grew out of a lazy Sunday afternoon, when I opened the fridge and realized I had leftover turkey and a bunch of odds and ends that needed using up. The idea of rolling everything into a handheld, cheesy package just clicked—something both satisfying and practical. It’s a way to turn simple ingredients into something a little more special, without much fuss.
- I remember my grandmother making similar dishes with whatever she had on hand, using her instinct more than exact measurements. That instinct—taste, smell, the feel of ingredients—really guides me still. It’s about trusting those little kitchen moments to turn leftovers into a comforting, almost nostalgic meal, no matter how busy or chaotic the day.
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Key ingredients and tips
- Turkey: I like using moist, tender leftovers, the kind that still has a slight jiggle. If yours is dry, add a splash of broth or gravy before rolling—it keeps everything juicy and flavorful.
- Cheese: A melty, gooey cheese makes all the difference. I prefer a sharp cheddar or a creamy Swiss, but you can swap in mozzarella for a milder, stretchier melt—think of that satisfying pull.
- Spinach or Greens: I toss in fresh spinach for a pop of color and a bit of earthiness. If yours is wilty, give it a quick sauté or a squeeze of lemon to brighten the flavor.
- Herbs & Spices: Fresh thyme or parsley brighten the dish, but dried herbs are fine—just remember to use less since they’re more concentrated. A pinch of paprika adds smoky warmth, which I love.
- Wraps or Tortillas: I prefer flour tortillas—they’re flexible and soft, but if you want more bite, try whole wheat or even lettuce leaves for a low-carb version. Warm them briefly so they’re pliable.
- Additional Fillings: Carrots, peppers, or a smear of mustard can add crunch and tang. Use what you have—you’re in control of the flavor punch.
- Seasoning: Salt, pepper, maybe a touch of garlic powder—season to taste. Don’t be shy—good seasoning makes everything taste more lively and balanced.
Spotlight on key ingredients
Turkey:
- I like using moist, tender leftovers, the kind that still has a slight jiggle. If yours is dry, add a splash of broth or gravy before rolling—it keeps everything juicy and flavorful.
- Cheese: A melty, gooey cheese makes all the difference. I prefer a sharp cheddar or a creamy Swiss, but you can swap in mozzarella for a milder, stretchier melt—think of that satisfying pull.
- Spinach or Greens: I toss in fresh spinach for a pop of color and a bit of earthiness. If yours is wilty, give it a quick sauté or a squeeze of lemon to brighten the flavor.
Cheese:
- Melty, gooey, and flavorful. It’s the glue that makes these roll-ups irresistible, especially when it’s warm and stretchy.
- Spinach or Greens: Adds a fresh, slightly bitter note. When cooked, they wilt down and release a subtle earthy aroma that complements the turkey beautifully.
Notes for ingredient swaps
- Dairy-Free: Swap cheese for a creamy, nut-based spread or omit altogether. It changes the gooey texture but keeps it rich.
- Low-Sodium: Use reduced-salt turkey or season fillings lightly. You’ll get less of that salty punch, but still flavorful.
- Gluten-Free: Replace wheat wraps with corn or lettuce leaves. They’re lighter, crisper, and add a fresh crunch.
- Vegan: Use plant-based cheese and turkey alternatives like tempeh or mushroom slices. Keeps the dish plant-forward and satisfying.
- Spicy Kick: Add a dash of hot sauce or chopped jalapeños to the filling. It’ll bring a smoky heat that lingers.
- Herb Variations: Fresh basil or cilantro can replace parsley or thyme for a vibrant, aromatic twist. Brightens the whole dish.
- Extra Crunch: Toss in toasted nuts or crispy bacon bits before rolling. Adds texture and a savory crunch.
Equipment & Tools
- Large flat surface: For assembling and rolling
- Baking dish: To bake the roll-ups
- Pastry brush: To brush with butter or oil
- Sharp knife: For slicing the roll-ups
- Toothpicks: To secure the rolls if needed
- Oven: For baking and crisping
Step-by-step guide to Turkey Roll Ups
- Gather all your ingredients: leftover turkey, cheese, wraps, and any fillings you like. Preheat your oven to 180°C (350°F).
- Lay out a large flour tortilla on a clean surface. Spread a thin layer of your chosen sauce or mustard if using.
- Spread a layer of leftover turkey evenly over the tortilla, leaving about 1 inch border around the edges.
- Add cheese slices or shredded cheese on top of the turkey, followed by any greens, veggies, or herbs you’ve prepared.
- Roll the tortilla tightly from one edge to the other, pressing gently to seal the roll. Use toothpicks if needed to hold it together.
- Place the roll-ups seam-side down in a baking dish. Brush lightly with melted butter or olive oil for crispness.
- Bake in the preheated oven for about 15–20 minutes, or until the cheese is bubbly and the wraps are golden brown.
- While baking, prepare a quick side salad or set the table—your house will smell like cheesy comfort.
- Remove from the oven and let sit for 5 minutes. Resting helps the fillings set, making slicing easier.
- Slice into 1-inch pinwheels, arrange on a plate, and serve warm or at room temperature.
Let the sliced roll-ups rest for 5 minutes after baking. Serve on a warm plate, garnished with herbs or a drizzle of sauce if desired.
How to Know It’s Done
- Cheese is melted and bubbly, with a golden crust on the wraps.
- Filling is hot and slightly oozing when sliced.
- Rolls hold together without falling apart, and edges are crisp and golden.
Turkey Roll-Ups
Ingredients
Equipment
Method
- Lay out a warm, soft tortilla on your work surface and spread a thin layer of mustard or sauce if using.
- Evenly distribute chopped leftover turkey over the tortilla, leaving a small border around the edges.
- Sprinkle shredded cheese on top of the turkey, followed by chopped greens for a fresh pop of color and flavor.
- Carefully roll the tortilla tightly from one end to the other, pressing gently to keep the filling inside. Use toothpicks to secure if needed.
- Place the rolled-up tortilla seam-side down in a baking dish. Brush the top with melted butter or olive oil for crispness.
- Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, or until the cheese bubbles and the edges are golden brown.
- Remove from the oven and let rest for 5 minutes to allow the fillings to set and make slicing easier.
- Slice the roll-ups into 1-inch pinwheels using a sharp knife, revealing the colorful layers inside.
- Arrange on a serving plate and enjoy warm, with optional herbs or a drizzle of sauce for extra flavor.
Pro tips for perfect Turkey Roll Ups
- Bolded mini-head: Use a gentle touch when rolling to keep fillings in place without squishing the cheese.
- Bolded mini-head: Pre-warm tortillas briefly in the microwave or on a skillet to make rolling smoother and less tearing.
- Bolded mini-head: When brushing with butter, aim for a light, even coat to promote crispness without sogginess.
- Bolded mini-head: Keep fillings cool until just before rolling to prevent melting and messy spills.
- Bolded mini-head: Check the oven temperature with an oven thermometer—hot spots can burn edges before the center warms.
- Bolded mini-head: Rest baked rolls for at least 5 minutes; this helps fillings set and prevents oozing when sliced.
- Bolded mini-head: For a golden top, broil for the last 2 minutes, but watch closely to avoid burning.
Common mistakes and how to fix them
- FORGOT to check roll tightness → Wrap firmly to prevent unrolling during baking.
- DUMPED sauce directly on roll → Spread evenly for consistent flavor and easy slicing.
- OVER-TORCHED edges → Cover with foil halfway through to avoid burning.
- MISSED resting time → Rest 5 minutes post-baking to set fillings and prevent ooze.
Quick fixes and pantry swaps
- If sauce is too thick, splash in some broth or water to loosen the spread.
- When roll-ups are unsteady, patch with a toothpick or fold the ends tighter.
- Splash a little lemon juice if greens turn bitter or wilt too much.
- Shield edges with foil if they brown too quickly during baking.
- Dump a quick splash of broth into the pan if rolls are drying out during reheating.
Prep, store, and reheat tips
- You can prep the fillings and assemble the rolls a day in advance. Wrap tightly and refrigerate for up to 24 hours. The flavors meld and the cheese firms slightly, making slicing easier later.
- Store baked roll-ups in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes until warmed through, until the cheese is gooey again and the edges crisp slightly.
- If freezing, wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight, then reheat as above. Expect a softer texture but still satisfying.
- Reheating will soften the rolls; for best texture, finish with a quick broil or crisp in a hot skillet. Watch for bubbling cheese and golden edges to signal they’re ready.
Top questions about Turkey Roll Ups
1. Can I use rotisserie chicken instead of turkey?
Use leftover cooked turkey that’s still moist; it makes rolling easier and tastier. If dry, add a splash of gravy or broth before filling.
2. Can I make these ahead of time?
Yes, but cook and shred the chicken first. It will give a different flavor but still works well in the roll-ups.
3. How long can I store leftovers?
Absolutely. Assemble the rolls a day ahead, wrap tightly, and refrigerate. Bake just before serving for best freshness.
4. How do I reheat without drying out the rolls?
Reheat in the oven at 180°C (350°F) for about 10–15 minutes until warm and cheese is gooey again.
5. Can I freeze the assembled rolls?
Use a baking dish or foil-wrapped to keep moisture. For extra crispness, broil for a minute or two at the end.
6. How do I know when they’re done?
Yes, wrap tightly in plastic and foil. Freeze for up to a month. Thaw overnight in fridge before baking.
7. What if the cheese doesn’t melt?
Look for bubbling cheese, golden edges, and a hot filling when pierced. The rolls should be firm but tender.
8. Can I customize the fillings?
Ensure oven is preheated and bake long enough. Cover edges if they brown too fast. Patience helps the cheese melt evenly.
9. What’s a good side dish?
Definitely. Add cooked veggies, herbs, or spicy peppers to suit your taste. Just keep the fillings balanced so rolls stay neat.
10. Can I make these gluten-free?
A simple green salad or roasted veggies pairs well. The fresh crunch balances the cheesy, savory rolls nicely.
These turkey roll ups are more than just a way to use leftovers; they feel like a little celebration of simple ingredients. The aroma of melting cheese and toasted wraps lingering in the kitchen makes even a busy night feel special. It’s honest, unpretentious comfort that’s easy to tweak and make your own.
Sometimes, it’s the simplest dishes that bring the most satisfaction. No matter how hectic the day, a plate of warm, cheesy roll-ups can turn things around—comforting, familiar, and just a little indulgent in all the right ways.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
