Open Arms of Minnesota

Weekly Recipe: Turkey Roll Ups

Written by Alexis Weisser, 2019 University of Minnesota Dietetic Intern.

Photo by: Better Vessel Nutrition

Salads are a wonderful part of a healthy diet, but this recipe shows how you can use the ingredients found in salad in a new way. Adapted from a Food Network recipe by Ellie Krieger, this recipe is a great way for Open Arms clients to use leftover salad and cheese sticks.

Turkey breast is a nutrient dense food, meaning it has many vitamins and minerals in a small amount of food. When shopping for turkey breast, choose something from the deli counter instead of pre-packaged. This reduces the amount of preservatives and limits the amount of sodium used. Many stores offer a low sodium deli meat option.

Because this recipe does not use a tortilla as a wrap, it is a diabetic friendly option for a meal. They’re also fun to make! Use this recipe as a guide and make it your own according to your flavor preference. Try substituting ranch dressing or Ms. Dash spice mix for the honey mustard sauce.

Turkey Roll-Ups makes 2 servings (2 roll ups each serving)


  • 2 tsps Dijon Mustard
  • 2 tsp honey
  • 4 slices low sodium turkey breast
  • ½ cup chopped lettuce
  • ¼ cup shredded carrots
  • ¼ large red bell pepper, sliced
  • 2 cheese sticks


  • In a small bowl mix together the Dijon mustard and honey until well combined
  • Peel each cheese stick in ½ so that you have four equal size pieces of cheese, one for each Turkey roll-up
  • Lay a slice of turkey on a plate or cutting board. Spread ½ tsp of the honey-mustard mixture widthwise along each turkey slice about 2 inches from the end of the slice. Add one or two slices of red bell pepper, one piece of cheese, 1 tablespoon of shredded carrots, and a sprinkle of romaine lettuce to each slice of turkey.
  • Roll it all up in the turkey slice and enjoy!

Nutrition information (1 serving: 2 roll ups): 140 calories, 0 g total fat, 0 g saturated fat, 30 mg cholesterol, 770 mg sodium, 11 g carbohydrates, 1 g fiber, 22 g protein

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