Tortilla rolls ups. An easy thing to make and bring to a potluck or serve at a party. I brought them to our Thanksgiving lunch. I wasn’t sure if we would be snacking beforehand or not. Lately we have been so I brought them. This time we did not and they were served with lunch, which is fine. At the meal there were several names that were being tossed about and, of course, I don’t remember any of them because I just have always called them tortilla rolls. I don’t consider it a wrap because it is sliced and not served whole. I have also called them turkey rolls because I make them with turkey lunch meat. I have made them often enough — which is just a few times — that I have learned a few things. Well, this time I learned even more. So I am going to share the things I learned about Turkey Tortilla Rolls Ups.
First here is the “recipe”:
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Turkey Tortilla Rolls Ups
Tortillas (large), 5
Cream Cheese, a brick
lunch meat (I usually use turkey), 15 slices
cheese, sliced, 15 slices
onion, sliced
olives, sliced
lettuce
Before you start you might want to take the cream cheese out of the refrigerator to soften.
I use the ingredients in the order listed. I find that it seems easier to lay out cling wrap. The size of the wrap does not have to be that large because the tortilla is going to be rolled. So it can be as long as the tortilla, but the entire tortilla does not need to fit on it (say from top to bottom).
Lay out 5 pieces of cling wrap. Then place a tortilla on each piece. Then spread the cream cheese in a “band” across the tortilla about 1/3 of the way up. Then put a little “ribbon” of cream cheese on the upper edge of the tortilla. Place the lunch meat across the band, (at least 3 slices per tortilla). Place the sliced cheese (at least 3 slices per tortilla) on the lunch meat near the bottom of it. I don’t have pictures because, can you guess? I really wasn’t planning on posting this because this recipe can be found anywhere, but what I found out made me want to share.
Put slices of onions on top of the sliced cheese. On top of all that add the slices of olives. Then put handfuls of lettuce on top of that. The lettuce can be put on the tortilla from the bottom all the way up to — and even past — the band of ingredients you have across the tortilla. So basically you can “fill up” the entire bottom half of the tortilla with lettuce.
When you roll, I find it works best to roll it has tight as you can. You have to push the lettuce in and under the roll as it goes. Roll it as TIGHT AS YOU CAN. You will probably hear lettuce crunching!
Then roll the tortilla roll into the plastic wrap. Then let them set at least two hours. Before serving, cut into slices. I usually get about 8 rolls out of a tortilla. So this recipe will make about 40 little roll ups.
They seem to slice best with a serrated knife.
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My family got together AFTER Thanksgiving. I made the roll ups on Thursday night. I sliced them and served them Saturday. When I made them I rolled them very tight. When I sliced them they were very loose. I was confused while cutting the first wrap. Then by the time I got to the second one I realized that the lettuce had shrunk. It wilted a bit. It wasn’t really soggy and totally wilted, but it did lose a lot of volume. So that is something I need to keep in mind if I make them in advance.
Also . . . people seem to love the flavor of cream cheese and olives. Interesting the things you learn:
-serrated knife, the lettuce will lose volume making the wrap loose (and more difficult to cut), and olives and cream cheese. Oh, and at the store I found THIN sliced cheese. That helped a lot.
Do you like these? Do you make them? What would you put in your Roll Ups?
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