Turkey and Avocado Roll-Ups

These turkey and avocado roll-ups are creamy, savory, and fresh, with juicy turkey wrapped around rich avocado, tender spinach, and sweet-tangy sun-dried tomato. They are quick to assemble, satisfying to eat, and ideal for a light paleo lunch or no-cook dinner.

Nutrition · per serving

289kcal

31gProtein

10gCarbs

14gFat

5gFiber

2 servings

Ingredients

8 items

Roll-Up Filling

ripe avocado1 medium (about 150 g flesh)

lemon juice10 ml

fine sea salt2 g

black pepper1 g

baby spinach30 g

sun-dried tomatoes, drained and finely chopped30 g

Dijon mustard20 g

Roll-Up Base

cooked turkey breast slices8 large slices (about 240 g)

Tips

•Choose large, flexible turkey slices from freshly cooked or good-quality deli-style roast turkey; very thick slices are harder to roll.
•If your sun-dried tomatoes are packed dry rather than in oil, soak them in hot water for 5 minutes, then drain well before chopping.
•These roll-ups pair well with cucumber spears, carrot sticks, or a simple mixed salad for a fuller paleo meal.
•For the best texture, use an avocado that yields slightly to pressure but is not overly soft or stringy.

Steps

1
Halve, pit, and scoop the avocado into a bowl. Mash it with the lemon juice, sea salt, and black pepper until mostly smooth but still slightly chunky; this texture helps the filling stay in place better than a completely pureed mash.
1 medium (about 150 g flesh) ripe avocado10 ml lemon juice2 g fine sea salt1 g black pepper
2
Stack the baby spinach and slice it thinly, then finely chop the sun-dried tomatoes so they distribute evenly and do not tear the rolls when rolling.
30 g baby spinach30 g sun-dried tomatoes, drained and finely chopped
3
Lay the turkey breast slices on a board in a single layer. Spread a thin layer of Dijon mustard over each slice, then divide the avocado mixture among them, spreading it mostly over the center. Top evenly with the spinach and chopped sun-dried tomatoes.
8 large slices (about 240 g) cooked turkey breast slices20 g Dijon mustard30 g baby spinach30 g sun-dried tomatoes, drained and finely chopped
4
Starting from the narrow end, roll each turkey slice up tightly. If needed, press gently for a few seconds to help the avocado act as a binder. Arrange seam-side down on a plate.
8 large slices (about 240 g) cooked turkey breast slices
5
Serve immediately, or chill for a few minutes to firm them slightly before serving. For neat presentation, slice each roll-up in half on a slight diagonal.

Origin & History

Turkey roll-ups are a modern American lunch and snack format, popular for their speed, portability, and adaptability to low-carb and paleo eating styles. This version reflects contemporary health-focused home cooking, combining deli-inspired convenience with whole-food ingredients like avocado, greens, and sun-dried tomato.

american paleo turkey avocado no-cook beginner

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Turkey and Avocado Roll-Ups

Steps

Halve, pit, and scoop the avocado into a bowl. Mash it with the lemon juice, sea salt, and black pepper until mostly smooth but still slightly chunky; this texture helps the filling stay in place better than a completely pureed mash.

1 medium (about 150 g flesh) ripe avocado10 ml lemon juice2 g fine sea salt1 g black pepper

Stack the baby spinach and slice it thinly, then finely chop the sun-dried tomatoes so they distribute evenly and do not tear the rolls when rolling.

30 g baby spinach30 g sun-dried tomatoes, drained and finely chopped

Lay the turkey breast slices on a board in a single layer. Spread a thin layer of Dijon mustard over each slice, then divide the avocado mixture among them, spreading it mostly over the center. Top evenly with the spinach and chopped sun-dried tomatoes.

8 large slices (about 240 g) cooked turkey breast slices20 g Dijon mustard30 g baby spinach30 g sun-dried tomatoes, drained and finely chopped

Starting from the narrow end, roll each turkey slice up tightly. If needed, press gently for a few seconds to help the avocado act as a binder. Arrange seam-side down on a plate.

8 large slices (about 240 g) cooked turkey breast slices

Serve immediately, or chill for a few minutes to firm them slightly before serving. For neat presentation, slice each roll-up in half on a slight diagonal.

Origin & History