These Turkey Roll-Ups are spread with yummy, veggie-packed Zucchini Butter instead of mayo for an easy meal-prep sandwich for lunches all week long! Great for back-to-school and super kid friendly. Use any leftover zucchini butter in an omelette, as a dip, or to stuff chicken breasts.
2slicesHillshire Farm Naturals Slow Roasted Turkey Breast
To make the zucchini butter, melt the butter (4 tablespoons) over medium heat in a large skillet. Add the shallot and stir, cooking for about 30 seconds to one minute, until it begins to soften. Add the zucchini, kosher salt (1 teaspoon), and pepper (1/2 teaspoon), and cook, stirring occasionally, for about 30 minutes, until almost all of the liquid has evaporated and the zucchini is cooked well, with a silky-smooth texture. Taste it- it should melt in your mouth and you should barely need to chew. Remove from heat and allow to cool.
To make each roll-up, spread 1/4 cup of the zucchini butter on the multigrain tortilla. Add 2 slices Hillshire Farm Naturals Slow Roasted Turkey Breast and 1 slice of mozzarella cheese. Roll the tortilla up tightly and cut into slices.
To make the tortillas more pliable and less likely to break, I recommend wrapping them in a damp paper towel and microwaving for a few seconds to warm them up a bit.
I recommend making the zucchini butter ahead of time on the weekend, to make weekday lunch-packing in the morning a breeze!
The zucchini butter can be stored in an airtight container for about one week in the fridge.
The zucchini butter is also delicious added to scrambled eggs or an omelette for an easy breakfast, served with pita chips as a dip for a quick snack, or stuffed into chicken breasts for an easy "fancy" dinner.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.