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High Protein Turkey Taco Roll-Ups - A Quick, Satisfying Meal Prep Favorite

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean ground turkey (93% or 99%)
  • 1 packet taco seasoning (or 2–3 tablespoons homemade)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup salsa (choose mild, medium, or hot)
  • 1 cup shredded reduced-fat cheddar or Mexican blend cheese
  • 1 red bell pepper, finely diced
  • 1/2 small red onion, finely diced
  • 1 cup shredded romaine or iceberg lettuce
  • 8–10 large tortillas (whole wheat or high-protein wraps work great)
  • 1 tablespoon olive oil
  • 1 lime (zest and juice)
  • Fresh cilantro, chopped (optional)
  • Salt and pepper, to taste

Method
 

  1. Warm the pan: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and season with a pinch of salt and pepper.
  2. Brown the turkey: Cook, breaking it up with a spatula, until no longer pink and lightly browned, about 6–8 minutes. Drain excess liquid if needed.
  3. Add seasoning and simmer: Sprinkle in the taco seasoning and pour in the chicken broth. Stir well and let it simmer for 2–3 minutes until slightly thickened and saucy. Remove from heat and cool for 5 minutes.
  4. Make the creamy base: In a bowl, mix Greek yogurt, salsa, lime zest, and 1–2 teaspoons lime juice. Taste and adjust with more lime or a pinch of salt if needed.
  5. Combine the filling: Stir the cooled turkey into the yogurt-salsa mixture. Fold in the diced bell pepper, red onion, and half the shredded cheese. Add chopped cilantro if using.
  6. Prep the tortillas: Warm tortillas briefly in the microwave or a dry skillet so they’re pliable. This prevents tearing and makes rolling easier.
  7. Layer and roll: Lay a tortilla flat. Spread a generous scoop of the turkey mixture edge-to-edge, leaving a 1/2-inch border. Sprinkle some lettuce and a little more cheese. Roll firmly from one end to the other.
  8. Seal and chill: Place the seam side down. For best slicing and clean edges, chill the roll-ups for 20–30 minutes in the fridge.
  9. Slice and serve: Use a sharp knife to cut each roll into pinwheels, about 1–1.5 inches thick. Serve with extra salsa, hot sauce, or a squeeze of lime.