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Easy Turkey & Cheese Roll-Ups with Ranch Dip

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These quick and easy turkey and cheese roll-ups with homemade ranch dip are perfect for lunchboxes, road trips, or lazy Saturday snacks. Made with simple ingredients, they come together in under 10 minutes and are a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 4 large flour tortillas (10-inch)
  • 16–20 slices deli-style turkey (about 4–5 per roll-up)
  • 1 cup shredded cheddar cheese (about 1/4 cup per roll-up)
  • 2 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon powdered ranch dressing mix
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Make the ranch dip first. In a small bowl, combine 1/2 cup sour cream, 1/4 cup buttermilk, and 1 tablespoon powdered ranch dressing mix. Whisk until smooth. Cover and refrigerate while you prepare the roll-ups.
  2. Soften the cream cheese. Take 2 ounces of cream cheese out of the fridge 15 minutes before starting. If you forgot, microwave it for 10 seconds—just don’t melt it.
  3. Warm the tortillas. Place one tortilla on a microwave-safe plate and heat for 10 seconds. This makes it pliable and prevents cracking when you roll.
  4. Spread the cream cheese. Using a butter knife or offset spatula, spread a thin, even layer of softened cream cheese over the entire surface of the warm tortilla. Leave a 1-inch border around the edges.
  5. Layer the turkey. Place 4-5 slices of turkey evenly over the cream cheese, overlapping slightly. Make sure the turkey covers the entire tortilla surface, including the edges.
  6. Add the cheese. Sprinkle about 1/4 cup of shredded cheddar evenly over the turkey. Distribute it all the way to the edges for even distribution.
  7. Roll it tight. Starting at one edge, roll the tortilla tightly like you’re rolling a sleeping bag. Apply gentle, even pressure as you go. Tuck the filling in as you roll to keep everything compact.
  8. Wrap and chill. Place the rolled tortilla seam-side down on a piece of plastic wrap or parchment paper. Wrap tightly and twist the ends like a candy wrapper. Refrigerate for at least 15 minutes.
  9. Slice the roll-ups. Unwrap the chilled roll and place it on a cutting board. Using a serrated knife, slice into 1-inch pinwheels. Use a gentle sawing motion—don’t press down hard. You should get about 8-10 pieces per roll.
  10. Serve with dip. Arrange the roll-ups on a plate or in a lunchbox with a small container of ranch dip on the side. Garnish with chopped chives if desired.

Notes

Don’t overfill the tortillas. Use room-temperature cream cheese for easy spreading. Chilling before slicing is crucial for clean cuts. Warm tortillas are more flexible. Use a serrated knife for best results. Make extra ranch dip as it disappears fast.

Nutrition

Keywords: turkey roll-ups, cheese roll-ups, lunchbox ideas, easy lunch, ranch dip, pinwheels, kid-friendly lunch

Find it online: https://emmaoven.com/easy-turkey-and-cheese-roll-ups-with-ranch-dip/