Quick and Easy Chipotle Turkey and Ham Picnic Roll Ups

I grew up on a lake and spent most of my childhood summers on its rocky shoreline or cruising around on my dad's boat. Long summer days on the water were always accompanied by coolers full of cold-cuts, cheese, chips, sliced veggies, juicy watermelon, and so many delicious dips. Picnics were the name of the summer game. But my favorite picnic meal was my mom's picnic roll ups, which are essentially just full-sized wraps cut into bite-sized pin-wheels. Bite-sized servings and colored toothpicks make everything more fun, right?

As I grew up, the roll-ups did too--new sauces were tested, vegetables were added, and the amount of meat grew. Today we enjoy them with a quick and easy chipotle sauce, two or three types of meats, and plenty of vegetables, with just a little bit of cheese. They're totally customizable, so you can use whatever you already happen to have in your refrigerator, or you can make them exactly as the recipe is written. It's all up to you. Eat them at home or throw them into a to-go container and take them with you. Michael and I have enjoyed them on casual picnics, hikes, and boat rides.*

*We even took them on a day-long kayak trip to enjoy for lunch once! Unfortunately, we hit some rapids in the middle of our journey and our kayak flipped. The small cooler we'd packed them in filled with water and our roll-ups were goners. Would recommend eating these dry. This recipe is a 0/10 when served with a side of river water.

Recommended ingredients for these picnic roll ups.

• Tortillas. We like to use these Mission low-carb tortillas. They come in regular, sun-dried tomato, and spinach herb flavors, and are more of a fajita-sized tortilla than the traditional wrap or burrito sized tortillas. They're also keto-friendly, if that happens to be something you're in to. For gluten-free, we recommend these Mission gluten-free tortillas--the texture is very similar to the regular ones! Any tortillas work, though. Use whatever you normally like.
• Lunchmeat. We like a mixture of ham, turkey, and salami, but we've also been known to omit the salami or add some pepperoni. Sliced chicken works great too!
• Green onions
• Tomatoes
• Romaine lettuce
• Sliced black olives
• Shredded cheese
• Some kind of sauce. We use a homemade chipotle sauce, which just requires a can of chipotle peppers in adobo sauce and greek yogurt (or sour cream). Ranch dressing, mayonnaise, or mustard also work great.

• Toothpicks. For holding them together (I wish they could hold my life together too). We just use regular ones, but I've been seeing these fun ones everywhere, and TBH, I wish I had some.
• Whatever else you want. Your roll-ups, your rules. If you don't like something above, leave it out. If you want to add something else, just add it. You're not hurting my feelings (unless you add ketchup. That's a personal attack).

Serve these with...

Our corn, veggie, and bean salsa.

Chipotle Turkey and Ham Picnic Roll-Ups

Recipe by Mollie

These roll-ups are filled with meat, veggies, and an easy two-ingredient chipotle sauce and are perfect for lunch at home or on the go!

Course: LunchCuisine: Deli FoodDifficulty: Easy

5 from 2 votes

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Servings

6

servings

Prep time

25

minutes

Cooking time

0

minutes

Calories

410

kcal

Total time

25

minutes

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Ingredients

• Chipotle Sauce

• 1 cup 1 plain greek yogurt or sour cream

• 3-4 3-4 canned chipotle peppers in adobo sauce

• ⅛ teaspoon ⅛ salt

• Wraps

• 6 6 fajita-sized tortillas (for GF, use GF tortillas)

• ½ pound ½ deli turkey

• ½ pound ½ deli ham

• ¼ pound ¼ salami

• 6 6 green onions, chopped

• 2 2 tomatoes, chopped

• 1 can 1 sliced black olives

• 1 heart 1 romaine lettuce

• 1 cup 1 shredded cheese

Directions

• Chipotle Sauce
• Add yogurt, chipotle peppers in adobo sauce, and salt to a food processor or blender and blend until combined and smooth. Taste and add more peppers if you want it spicer. Set aside.
• Wraps
• Lay tortillas out on a flat surface.
• Add approximately two slices of each type of meat to the center of each tortilla (if your meat is cut super thin, feel free to add more).
• Spread a generous amount of chipotle sauce on top of the meat.
• Add lettuce, tomatoes, black olives, green onions, and shredded cheese down the center of the tortillas. Fill generously, but not so full that you can't roll up the tortilla.
• Fold one side of each tortilla over the toppings and roll tightly.
• Secure each rolled up tortilla with four equally spaced toothpicks.
• Cut the empty ends off of each tortilla and add to a discard bowl (makes for good munching later).
• Cut each tortilla into four roll-ups and place onto a serving plate or into a storage container.

Notes

• We use nonfat greek yogurt for the chipotle sauce, but any plain greek yogurt works for this recipe. You can also substitute sour cream.
• Toss a little bit of the adobo sauce from the can of chipotle peppers into the sauce for extra flavor.
• You can use cherry or grape tomatoes instead of whole tomatoes if you prefer. 10 cherry tomatoes = approximately 1 medium tomato.
• We use a combination of cheddar and monterey jack cheeses. It tastes best if you grate it yourself.
• You can store these in the fridge for a couple of days. They tend to get soggy after that.

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