Low Carb Turkey Roll-Ups That Don't Get Soggy — Finally
These low carb turkey roll-ups actually hold their shape — no soggy spirals, no cream cheese disasters. The secret is bone-dry lettuce and a mandatory fridge chill. Perfect for clean eating lunches and meal prep.
Equipment
- Chef's knife
- Cutting board
- Parchment Paper
- Plastic wrap
- Salad spinner
- Offset spatula (optional)
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp flaky sea salt, plus more for finishing
- 8 slices thick-cut oven-roasted turkey breast, about 1/4 inch thick
- 8 leaves butter lettuce, ribs trimmed, thoroughly dried
- 4 slices crispy bacon, chopped (optional)
Instructions
- Make the spread: In a small bowl, mix the softened cream cheese, chopped sun-dried tomatoes, dill, lemon zest, lemon juice, and 1/2 tsp flaky salt. Stir until evenly distributed and pale pink. Taste and adjust salt or lemon if needed.
- Prep the lettuce: After washing and thoroughly drying the butter lettuce, trim the thick center rib from each leaf so they lie flat.
- Set up your wrap: Tear off a 12-inch piece of parchment paper. Place two slices of turkey on the parchment, slightly overlapping by about an inch.
- Spread the filling: Using an offset spatula or spoon, spread a thin, even layer of the cream cheese mixture over the turkey, leaving a 1/2 inch bare border at the top edge.
- Add greens and extras: Lay one butter lettuce leaf on the bottom third of the turkey sheet. If using bacon, sprinkle a tablespoon over the lettuce.
- Roll it tight: Starting from the edge closest to you, use the parchment to lift and fold the turkey over the filling. Tuck gently, then pull the parchment forward to roll the log snugly to the bare edge.
- Wrap and chill: Wrap the roll tightly in parchment, then in plastic wrap, twisting the ends like a Tootsie Roll. Refrigerate for at least 30 minutes, or up to 48 hours.
- Slice and serve: Unwrap the log, trim the ends, then slice on a bias into 1-inch pieces. Arrange on a platter, sprinkle with flaky salt and fresh dill. Let sit at room temperature for 5 minutes before serving.
Notes
Storage: Keep the whole log wrapped in plastic wrap in the fridge for up to 3 days. Slice just before serving. Freezing is not recommended.
Hot knife trick: Run your chef's knife under hot water, dry it, then slice for cleaner cuts. Repeat every 2-3 slices.
Don't skip the bare edge: The 1/2 inch of un-spread turkey at the top seals the roll shut.
Lettuce must be bone dry: After spinning, roll leaves in a paper towel and refrigerate 10 minutes for best results.
Hot knife trick: Run your chef's knife under hot water, dry it, then slice for cleaner cuts. Repeat every 2-3 slices.
Don't skip the bare edge: The 1/2 inch of un-spread turkey at the top seals the roll shut.
Lettuce must be bone dry: After spinning, roll leaves in a paper towel and refrigerate 10 minutes for best results.