Turkey and Vegetable Roll-Ups
45min
15min
3
278
Chef's Note
For the best texture and flavor, make sure to cut your vegetables very thin and uniform. If preparing in advance, keep the avocado separate and add it just before serving to prevent browning. These roll-ups can be made up to 24 hours ahead and stored in an airtight container in the refrigerator.
Tags
Ingredients
18 oz turkey breast slices (thin-sliced)
1 medium cucumber
2 medium bell peppers (mixed colors)
2 medium carrots
1 medium avocado
3 cups fresh spinach leaves
2 tbsp olive oil
2 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
3 tbsp gluten-free mustard
Instructions
- 1
Prepare the vegetables: Julienne the cucumber, bell peppers, and carrots into thin matchstick pieces about 3-4 inches long. This should take about 15 minutes for careful cutting.
- 2
Slice the avocado into thin strips and toss with 1 tbsp of lemon juice to prevent browning.
- 3
In a small bowl, whisk together 2 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of garlic powder, 1 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper to create a simple herb dressing.
- 4
Lay out the turkey slices on a clean work surface. For each serving, use 6 oz of turkey (about 6 slices depending on thickness).
- 5
Spread 1 tbsp of gluten-free mustard evenly across the turkey slices for each serving.
- 6
Layer the vegetables on top of each turkey slice: first spinach leaves, then cucumber, bell peppers, carrots, and avocado strips.
- 7
Drizzle the herb dressing over the vegetables.
- 8
Carefully roll up each turkey slice with the vegetables inside, starting from one end and rolling tightly to the other end.
- 9
Secure each roll-up with a toothpick if necessary.
- 10
Arrange the roll-ups on a serving platter and chill in the refrigerator for 15 minutes to help them set and for flavors to meld.
- 11
Serve 6 roll-ups per person as a satisfying high-protein snack.
Nutrition Information (per serving)
278
35g
14g
9g
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