Turkey Roll Ups

I was in the mood for something quick, easy and delish with ingredients I had to hand in my pantry and fridge, and I had a package of tortillas looking at me for awhile saying NU? what are you waiting for? I heard that and poked my head into the fridge and found some nice deli sliced turkey roll and went, hmmm.

The best part of this was I also had my Gillian’s 1 Hour Bread and Butter Pickles ready, which are the bomb (and ridiculously easy to prepare) so I was good to go. If you are not in the mood to make your own pickles (although hey! you got cukes, you got pickles in an hour!) then just buy some and you can make these.

A note, say you wanna have this ready to roll (heh) for later? No worries, you can prepare them up to the point of slicing into pinwheels and wrap firmly in plastic wrap or tinfoil and refrigerate even overnight. This is why I eschew sliced tomatoes in this prep, they will gush up the roll ups and make them mushy, not to be desired. By the way, these are pretty and yummy enough to serve as a starter for a Shabbat meal as well. So rustle up your ingredients.

As you can see, this is a 6 ingredient deal, what could be better than that? K. You’ve cleaned your spinach (or romaine lettuce or any green and leafy that will hold up nicely) and dried it.

Next take a tortilla, and drizzle the mayo and mustard on it. Don’t like mustard? Substitute ketchup. Want low fat mayo? No prob. But you gotta have this as the “glue” to have your ingredients stick to the tortilla properly.

Now shmear this all about coating the top of the tortilla. Next layer on the spinach leaves (or other greens)

Then arrange the pickle slices – remember these have to be thin to roll nicely.

And last but def not least, place the sliced turkey roll on top. And as long as we’re talking subbing things out, you can switch out the turkey for deli sliced salami or even roast beef if you like. Just remember it has to be deli sliced (i.e. thin, flat slices in order to roll properly).

Okey dokey, now roll ’em! Do this as tightly as possible.

K. At this point, you can wrap tightly in foil or plastic wrap and pop into the fridge if you aren’t gonna chow down right away. If ready to eat, take a sharp knife and slice into same size bites like so:

I am using medium size wraps here so I get nice sized slices of 5 slices per tortilla wrap. Set sliced side up to show the pretty rolled effect and putting two slices together, pierce with a small skewer and top with a cherry tomato. If you wish to serve as an appetizer, you can serve one skewer, if a main, serve a few skewers. Lovely to plate with some extra greens and tomatoes on the side and/or coleslaw and potato salad.

Turkey Roll Ups

1 package of 8 medium wheat tortillas

Sliced pickles

1/4-1/3 cup (57 – 76 grams) Mayonnaise

1/4 cup (57 grams) Deli mustard or if you prefer, ketchup

1 package (180 gram) washed and dried fresh spinach OR romaine lettuce

14 ounces (400 grams) (approximately) Deli sliced turkey roll or deli sliced salami

Place a tortilla on a cutting board and put a teaspoon or two of mayo on and top with 1/2 teaspoon mustard. Swirl together and coat top of tortilla with it. Next put a layer of spinach leaves or sturdy lettuce leaves. Scatter some sliced pickles on top. Take 4 slices of turkey and place overlapping on the pickles. Roll the tortilla tightly around the filling ending with the seam face down. If eating later on (even overnight works) wrap tightly with foil or plastic wrap whole and refrigerate till shortly before serving. If eating soon, using a sharp knife, cut the wrap into 5 even slices. Take a wooden skewer (I like to use short ones) and press into the roll from the side so you see the pinwheel effect and put 2-3 pinwheels on skewer and top with a cherry tomato. Can be eaten as a first course if you use one skewer or as a main if you use a few. Nice with a scoop of potato salad.