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Veggie Turkey Roll-Ups

 Veggie Turkey Roll-Ups
Colorful veggies are wrapped inside tender turkey breast slices to create these fresh-tasting bundles. Serve with rice pilaf and angel food cake topped with fresh fruit. Or accompany with parsley potatoes and purchased chocolate chip cheesecake for dessert.—Gertrude Peischl, Allentown, Pennsylvania
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup each julienned sweet red pepper, carrot, yellow summer squash and zucchini
  • 4 uncooked turkey breast cutlets
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon paprika
  • 1 tablespoon canola oil
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 4-1/2 teaspoons white wine or additional water
  • 2-1/4 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried basil


  • Combine the red pepper, carrot, summer squash and zucchini; spoon
  • down the center of each turkey slice. Roll up and secure ends with
  • toothpicks.
  • In a shallow bowl, combine flour and paprika; roll turkey in mixture
  • until coated. In a large skillet over medium heat, cook roll-ups in
  • oil until golden brown.
  • In a small bowl, combine the remaining ingredients; pour over turkey.
  • Cover and simmer for 3 minutes or until juices run clear and the
  • vegetables are crisp-tender. Discard toothpicks; serve with pan
  • drippings. Yield: 2 servings.

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Veggie Turkey Roll-Ups (continued)

Nutritional Facts: 1 serving equals 253 calories, 8 g fat (1 g saturated fat), 71 mg cholesterol, 1,014 mg sodium, 13 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.