introduction
Turkey Hummus Roll Ups are an easy, fresh lunch or snack that hits the spot—creamy hummus, lean turkey, and crisp veggies rolled into a soft whole wheat tortilla. This recipe is perfect for busy weekdays, school lunches, or a light party platter, and it’s ready in minutes. If you like simple, portable bites, check out a savory sibling recipe I reference from time to time in my kitchen: garlic butter beef cheeseburger rollups.
Table of Contents
Why You’ll Love This Turkey Hummus Roll Ups:
- Ready in about 10 minutes—perfect for quick lunches and last-minute guests.
- High in protein and veggies for a balanced, satisfying bite.
- Easy to make ahead and slice into party-friendly pinwheels.
- Customizable: swap hummus flavors or add cheese for variety.
- Kid-friendly and travel-friendly—great for lunch boxes.
Ingredients Needed :
Protein
- 8 oz (225 g) sliced deli turkey breast (preferably low-sodium)
Base & Sauce
- 1 cup hummus (classic or flavored, such as roasted red pepper or garlic)
- 1 tbsp fresh lemon juice (optional, for brightness)
Tortillas & Wrappers
- 4 large whole wheat tortillas (8–10 inch)
Veggies & Toppings
- 1 cup baby spinach leaves, loosely packed
- 1 cup shredded carrots (or matchstick carrots)
- 1 small cucumber, seeded and cut into thin matchsticks
- 1 small red bell pepper, thinly sliced into strips
- 1/2 cup crumbled feta cheese (optional)
- 2 tbsp fresh parsley or cilantro, finely chopped (optional)
Seasoning & Finish
- Salt and black pepper to taste
- 1–2 tbsp olive oil (optional, for brushing tortillas if you want them softer and more pliable)
- Toothpicks or small skewers (if slicing into bite-size pinwheels)
Step-by-Step Instructions :
- Prepare the vegetables: rinse and dry the baby spinach; shred carrots if needed; slice the cucumber into thin matchsticks (remove seedy core for less moisture); thinly slice the red bell pepper; crumble feta and chop herbs if using.
- Warm the tortillas: heat each tortilla in a dry skillet 15–20 seconds per side or microwave covered with a damp paper towel for 20–30 seconds; brush lightly with olive oil if you want extra softness.
- Season the hummus: in a small bowl, stir hummus with lemon juice (if using) and add a pinch of salt and pepper; taste and adjust.
- Assemble: lay a tortilla on a board (oiled side down if used). Spread about 1/4 cup hummus, leaving a 1/2-inch edge. Arrange 2–3 turkey slices in a single layer.
- Add veggies and extras toward the edge nearest you: spinach, shredded carrots, cucumber matchsticks, red pepper strips, a spoonful of feta, and herbs. Roll tightly away from you, tucking as you go; place seam side down. Repeat for remaining tortillas.
- Slice or serve whole: trim ends and slice into 1–1.5 inch pinwheels using a sharp serrated knife (wipe between cuts) and secure with toothpicks, or cut wraps in half diagonally. For clean slices, wrap whole rolls and chill 20–30 minutes before cutting. Serve immediately or refrigerate (best within 24 hours).
Serving Suggestions Turkey Hummus Roll Ups
- Serve pinwheels on a platter with extra hummus for dipping and lemon wedges for brightness.
- Pair with a crisp green salad or a cup of soup for a light dinner.
- Pack halves in a lunchbox with fruit and a small container of hummus.
- Offer a few crunchy pickles or olives on the side for a Mediterranean touch.
Tips for Success Turkey Hummus Roll Ups
- Use low-moisture cucumber (seeded) to prevent soggy wraps.
- Warm tortillas just enough to make them pliable—too hot and fillings will wilt.
- Don’t overfill; a single, even layer of turkey and a neat line of veggies roll cleanly.
- Chill before slicing if you want tidy pinwheels for parties.
- Swap flavored hummus (roasted red pepper, garlic) for instant variety without extra work.
- Pack hummus separately for long travel to keep tortillas from softening.
variation (if any)
- Vegetarian: replace turkey with extra hummus, grilled veggies, and avocado slices.
- Spicy kick: spread a thin layer of harissa or sriracha-hummus blend under the hummus.
- Cheese-forward: swap feta for shredded mozzarella or pepper jack for melty goodness.
- Low-carb: skip the tortilla and roll fillings in large lettuce leaves or collard greens.
FAQs
Q: How long will these keep in the fridge?
A: Stored tightly wrapped, they’re best within 24 hours—spinach can wilt after a day.
Q: Can I make these ahead for a party?
A: Yes—assemble, wrap tightly, and chill. Slice into pinwheels about 30 minutes before serving for best texture.
Q: What hummus flavors work best?
A: Classic, roasted red pepper, garlic, or lemon-herb all pair nicely—use whatever you enjoy.
Q: Can I use other proteins?
A: Definitely—sliced chicken, roast beef, or turkey bacon work well.
Q: How do I prevent the tortilla from falling apart when rolling?
A: Warm tortillas, don’t overfill, and roll snugly. Placing seam side down helps them stay closed.
Conclusion
For a low-carb alternative with similar flavors, you might like this twist on a turkey and hummus roll: Turkey, Avocado, and Hummus Roll Ups {No Bread}.
Servings: 4 servings
Calories: 250kcal
Ingredients
Protein
- 8 oz sliced deli turkey breast (preferably low-sodium)
Base & Sauce
- 1 cup hummus (classic or flavored, such as roasted red pepper or garlic)
- 1 tbsp fresh lemon juice (optional, for brightness)
Tortillas & Wrappers
- 4 large whole wheat tortillas (8–10 inch)
Veggies & Toppings
- 1 cup baby spinach leaves, loosely packed
- 1 cup shredded carrots (or matchstick carrots)
- 1 small cucumber, seeded and cut into thin matchsticks
- 1 small red bell pepper, thinly sliced into strips
- 1/2 cup crumbled feta cheese (optional)
- 2 tbsp fresh parsley or cilantro, finely chopped (optional)
Seasoning & Finish
- Salt and black pepper to taste
- 1–2 tbsp olive oil (optional, for brushing tortillas if you want them softer and more pliable)
- Toothpicks or small skewers (if slicing into bite-size pinwheels)
Instructions
Preparation
- Prepare the vegetables: rinse and dry the baby spinach; shred carrots if needed; slice the cucumber into thin matchsticks; thinly slice the red bell pepper; crumble feta and chop herbs if using.
- Warm the tortillas: heat each tortilla in a dry skillet 15–20 seconds per side or microwave covered with a damp paper towel for 20–30 seconds; brush lightly with olive oil if you want extra softness.
- Season the hummus: in a small bowl, stir hummus with lemon juice (if using) and add a pinch of salt and pepper; taste and adjust.
Assembly
- Lay a tortilla on a board (oiled side down if used). Spread about 1/4 cup hummus, leaving a 1/2-inch edge.
- Arrange 2–3 turkey slices in a single layer.
- Add veggies and extras toward the edge nearest you: spinach, shredded carrots, cucumber matchsticks, red pepper strips, a spoonful of feta, and herbs. Roll tightly away from you, tucking as you go; place seam side down. Repeat for remaining tortillas.
Serving
- Slice or serve whole: trim ends and slice into 1–1.5 inch pinwheels or cut wraps in half diagonally. For clean slices, wrap whole rolls and chill 20–30 minutes before cutting. Serve immediately or refrigerate (best within 24 hours).
Notes
Use low-moisture cucumber to prevent soggy wraps. Warm tortillas just enough to make them pliable. Don’t overfill for clean rolling. Chill before slicing for tidy pinwheels. Pack hummus separately for long travel to keep tortillas from softening.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 30g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Fiber: 6g | Sugar: 3g
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