Smoked Turkey Roll Ups

Menu Part: 
Cuisine Type: 

Savory cream cheese spread and smoked turkey come together in this wrap. Perfect for the lunch crowd.


1⁄2 cup cream cheese spread (recipe follows)
2 (12-in.) flour tortillas
12 (1-oz.) slices smoked turkey
1⁄4 cup shredded lettuce
1⁄4 cup shredded carrots
2 pieces of peeled cucumber, cut lengthwise into 1⁄2-in. strips

Cream Cheese Spread:
1⁄3 cup softened cream cheese
2 tbsp. chopped Spanish onion
1⁄2 tsp. minced garlic
2 tbsp. chopped tomato
1⁄2 tsp. lemon juice
Salt and pepper, to taste


1. Spread cream cheese evenly over tortillas. Arrange turkey slices in even layers on top of the tortillas.

2. Top with lettuce, carrots, and cucumbers.

3. Roll up tortillas; cut each roll into 9 pieces.

Cream Cheese Spread:

In a small mixing bowl, stir softened cream cheese until smooth. Add remaining
ingredients and blend. Season with salt and pepper.

Yield: 1⁄2 cup.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources