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Sun-Dried Tomato Turkey Roll-Ups

Satisfying Paleo lunch or appetizers taking less than 30 minutes to create from start to finish. They are meant to be cut crosswise and look pretty on a plate. I double the recipe and store them uncut, for handy finger food while driving from appointment to appointment.

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2. Assemble Your Ingredients!


Sun Dried Tomato Turkey Roll-Ups

2 Turkey cutlets

15 Sundried tomato pieces

20 Fresh basil leaves

3 Tbs pine nuts

1/2 tsp sea salt

black pepper (to taste)

2 Tbs Coconut oil

1 Tbs olive oil

Preheat the oven to 350 degrees F.

You'll also need: Toothpicks, tongs and oven proof skillet

3. Toast the Pine Nuts


Use a non-stick pan to brown the pine nuts. Toast in the dry pan for 3 to 4 minutes, shaking the pan occasionally so they don’t stick. Do not leave unattended, they can burn in a New York minute.

4. Prepare the Filling


Using a food processor, blender or chopper, blend together the sun-dried tomatoes, basil, toasted pine nuts, 1 Tbs olive oil, and salt. The mixture should be of spreadable consistency.

5. Spread the Flavor


Lay each turkey cutlet out on a cutting board or kitchen work surface. Spread the sun-dried tomato mixture across the surface of each cutlet. Starting at the shortest end, tightly roll the cutlet and secure with as many toothpicks as it takes to keep it tightly closed.

6. Browning Makes Turkey Look Appetizing


Add remaining coconut oil to an oven-proof skillet, along with the pepper. Add each Roll-Up to the hot skillet, browning both sides on medium-high heat. Use tongs to turn after 3-4 minutes. Do not overcook.

10. Per 2 Roll-Ups:

647 Calories

18 Grams Protein

12 Carbohydrates

61 Grams Fat

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