Afternoon snack
Turkey and cream cheese rolls
Turkey breast, cream cheese and cucumber
- Ready in 20 min
- 306 kcal
Per serving
- kcal
- 306
- Protein
- 36 g
- Carbs
- 3 g
- Fat
- 17 g
Ingredients
- 130 g turkey breast
- 35 g cream cheese
- 70 g cucumber
- 25 g rocket
- 4 ml sunflower oil
Method
- Slice the turkey breast horizontally into thin escalopes, about 5 mm thick, or flatten them between two sheets of baking paper. Season with salt and black pepper.
- Heat the sunflower oil in a large frying pan over a medium-high heat. Cook the turkey for 2–3 minutes on each side until golden and cooked through, with no pink in the middle and clear juices.
- Move to a board and leave to cool for 5 minutes. Meanwhile, cut the cucumber into thin matchsticks.
- Spread each escalope with the cream cheese, then lay a few cucumber sticks and some rocket across one end.
- Roll up tightly, secure with a cocktail stick and cut in half. Eat straight away, or keep in the fridge and eat the same day.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens