These Cheesy Honey Mustard Turkey Roll Ups are perfect served as a wrap or cut up into pieces! The perfect snack, meal or appetizer for any time of the year or for any occasion! I use whatever sandwich meat I have on hand and the cheesy mixture goes with all of them, beautifully!
To be honest, lately we usually do use turkey slices to make these Cheesy Honey Mustard Turkey Roll Ups but we have used salami, pastrami, roast beef, corned beef and even bologna! Every bite is total perfection!
I love fast and delicious meals that don’t require the oven, especially in the summer and these Cheesy Honey Mustard Turkey Roll Ups are always a great choice! You can eat them as a whole wrap, like my son prefers, or cut up into pieces, like my husband and I prefer! The choice is up to you!
You can use any size tortilla when making these Cheesy Honey Mustard Turkey Roll Ups! It depends on what you are doing with them. When the kids are young you might want to make small wraps so everyone has their own and if you are serving these at a gathering get the biggest tortillas you can find and cut them up!
No matter what the occasion these Cheesy Honey Mustard Turkey Roll Ups are truly perfect for it! My son loved taking one of these for his lunch while he was in school and he still makes them to this day!
You will find our video below for these Cheesy Honey Mustard Turkey Roll Ups and I hope you enjoy this recipe as much as we do!
Cheesy Honey Mustard Turkey Roll Ups
- 1/2 brick (8 oz) cream cheese, softened
- 2 tablespoons mayonaise
- 2 tablespoons honey mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 large tomato, diced
- 1 stalk celery, diced
- 1 stalk green onion, thinly sliced
- 1 cup cheese, shredded
- baby romaine lettuce or baby spinach,
- 2/3 pound your favorite sandwich meat, pre-sliced, more or less to taste
- 2-4 large flour tortillas
In a bowl, whip together cream cheese, honey mustard, mayonnaise, salt and pepper.
Gently fold in tomatoes, celery, green onion and shredded cheese.
Divide and evenly spread mixture on each tortilla, almost right to the edge. I have found large tortillas that are 8 inches up to 12 inches in size, depending on the brand. This recipe will make 2 twelve inch tortillas. The number of tortillas you make will also be decided depending on how much of the cream cheese mixture you place on each tortilla.
Remove spine from romaine lettuce or spinach, if using, or place baby romaine or baby spinach all over the entire tortilla. I use the baby romaine or baby spinach whenever possible just because it is easier!
Top with slices of your favorite sandwich meat to cover and hold down the greens. You can use as many slices as you want on each tortilla.
Roll tortillas as tightly as possible and wrap in plastic wrap or parchment paper and then tinfoil. Refrigerate for at least 4 hours, if not overnight. When serving, unwrap and cut into 1/2 - 3/4 inch slices. Serve and enjoy!