Veggie Turkey Roll Ups Food

TURKEY ROLL-UPS

Turkey Roll-Ups image

Provided by Ellie Krieger

Time 10m

Yield 4 servings as a snack or starter (2 roll-ups each)

Number Of Ingredients 7

Ingredients

2 teaspoons Dijon Mustard
2 teaspoons honey
8 slices turkey breast
2 large red leaf lettuce leaves, spines removed, torn into 8 pieces
1/4 large English cucumber, seeded and cut into 3-inch long sticks
1/4 large red pepper, sliced
8 large basil leaves

Steps:

In a small bowl mix together the Dijon mustard and honey until well combined.
Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.

DELI VEGETABLE ROLL-UPS

Deli Vegetable Roll-Ups image

"I would make these loaded tortilla sandwiches for my husband and son to take for lunch," says Nancy Devilbiss of Leo, Indiana. "My son thought I could peddle them on a street corner-and be sold out in an hour!"

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup garden vegetable cream cheese spread
4 flour tortillas (10 inches)
1 medium tomato, seeded and diced
2 sweet banana peppers, seeded and julienned
1 cup sliced ripe olives
4 slices Colby cheese
4 slices part-skim mozzarella cheese
8 thick dill pickle slices
1/4 cup ranch salad dressing
4 lettuce leaves
4 thinly sliced deli turkey
4 thin slices salami
Additional ranch salad dressing, optional

Steps:

Spread about 2 tablespoons of cream cheese spread over each tortilla. Layer with tomato, peppers, olives, cheeses and pickle slices. Drizzle with salad dressing. Top with lettuce, turkey and salami. , Roll up tightly; wrap in plastic. Refrigerate until ready to serve. Serve with additional dressing if desired.

Nutrition Facts : Calories 693 calories, Fat 44g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 1777mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 27g protein.

TURKEY BREAST WITH VEGETABLES

Turkey Breast with Vegetables image

Doris Russell of Fallston, Maryland offers the convenient option of baking just the turkey breast. Prepared with herbs and crisp-tender vegetables, no one will miss the rest of the bird. "It's a breeze to prepare," says Doris. "Plus, it allows you to spend more precious time with your family."

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh rosemary
2 teaspoons fennel seed, crushed
3 garlic cloves, minced
1 pound fresh baby carrots
3 large onions, cut into eighths
8 small red potatoes, cut in half
1 bone-in turkey breast (6 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup chicken broth

Steps:

In a large resealable plastic bag, combine 1/4 cup oil, rosemary, fennel seed and garlic. Add the carrots, onions and potatoes; shake to coat., Place turkey breast in a shallow roasting pan. Rub turkey skin with remaining oil; sprinkle with the salt, pepper and garlic powder. Arrange vegetables around turkey., Bake, uncovered, at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with broth. Cover and let stand for 10 minutes before carving.

Nutrition Facts :

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