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A roll-up so good, it might just outshine the main dish.
These are the kind of little bites that folks hover around at parties, pretending they’re “just grabbing one more,” but you know they’ve already had four.
H&T stands for Ham & Turkey, but let’s be honest, the real stars here are cream cheese and bacon doing their creamy, salty, savory thing inside a soft flour tortilla. Throw in a little cheddar, crisp lettuce, and a drizzle of red wine vinegar (trust me on this), and you’ve got yourself a snack that’s halfway between a deli wrap and a cold sandwich party tray—but way more fun to eat.
This is my go-to for potlucks, baby showers, lake weekends, or when I just want to have something prepped in the fridge that the kids can grab without asking me for the 700th snack of the day.
Why These Rollers Are Always a Hit
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Prep ahead, stress less – Make ’em the night before, and slice when you’re ready.
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Feeds a small crowd – You’ll get 6 generous servings, or 10–12 appetizer portions.
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Customizable – Swap meats, add veggies, change up the cheese. This one’s forgiving.
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COLD. DELI. ENERGY. – These are like the good parts of a sub sandwich, minus the soggy bread.
What You’ll Need (And What You Can Get Creative With)
The Spread:
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8 oz cream cheese, softened – Don’t skip the softening part or you’ll rip your tortillas. I learned that the hard way.
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½ lb bacon, cooked and crumbled – Or use store-bought bacon bits in a pinch. But fresh bacon makes it special.
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1½ cups cheddar cheese, shredded – Sharp or mild, whatever you love.
The Wrap:
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4–6 large flour tortillas – Burrito-size works best so you’ve got room to roll.
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1 lb shaved ham – Thin slices work better for rolling.
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1 lb shaved turkey – Same as above. Ask your deli to shave it for you.
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3 cups iceberg lettuce, shredded – Crunchy, cold, and classic.
The Seasoning:
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Olive oil + red wine vinegar – Just a drizzle over the lettuce layer. Don’t overdo it or things get soggy.
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2 tsp dried oregano – For that nostalgic Italian deli vibe.
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Kosher salt + black pepper – Season to taste, always.
How to Make ’Em (With No Rolling Pin, But Some Rolling Skills)
Step 1: Make the cheesy spread
In a medium bowl, mix your softened cream cheese, crumbled bacon, and shredded cheddar until it’s all friendly and combined. Give it a little taste—add salt and pepper if it needs it. You want bold flavor here.
Step 2: Build your base
Lay out a tortilla and spread a generous amount of the cream cheese mixture over the entire surface. All the way to the edges—no sad, flavorless bites allowed.
Step 3: Layer the good stuff
On one edge of the tortilla (just a couple inches in), layer your shaved ham and turkey. Then sprinkle the shredded lettuce just above the meat line—don’t pile it high or your roll won’t hold.
Step 4: Drizzle & season
Lightly drizzle olive oil and red wine vinegar over the lettuce—think sandwich dressing, not salad. Then sprinkle with dried oregano, and a pinch of salt and pepper. Boom. Flavor upgrade.
Step 5: Roll & chill
Starting from the meat side, roll the tortilla up tight—like a sleeping bag after a camping trip. Wrap the whole thing in plastic wrap and pop it in the fridge for at least one hour. This firms everything up and makes slicing easier (and cleaner).
Step 6: Slice & serve
When ready to serve, unwrap and slice into 1 to 1½-inch pinwheels. A serrated knife works best here. Arrange on a platter, maybe toss a few toothpicks in for easy grabbing, and try not to eat half of them before your guests arrive.
Variations & Swaps (Let’s Play)
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Meatless? Swap deli meat for grilled veggies like zucchini or roasted red peppers.
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Add a kick with jalapeños or a spicy chipotle mayo in place of the dressing drizzle.
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Different cheese? Try pepper jack, Swiss, or even crumbled blue cheese for a twist.
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More veggies? Spinach, arugula, thin tomato slices—just keep things dry or the roll will slip-slide away.
Storing & Serving Notes
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Make-ahead: You can prep these up to 24 hours ahead. Slice right before serving for clean edges.
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Leftovers: Store slices in an airtight container in the fridge for 2–3 days. They actually make a great cold lunch or snack straight from the fridge.
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Travel tip: Keep them whole and wrapped until you reach your destination, then slice onsite to avoid soggy edges.
Final Thoughts from My Kitchen
I’ve made these more times than I can count—and honestly, I still get excited every time. Something about that creamy, cheesy filling with the crisp lettuce and smoky bacon just hits. They’re not fancy, but they always, always go fast.
You can dress them up with little flags or keep ’em humble on a paper plate. Either way? They’ll be the first thing gone at your next gathering.
If you try them (or if you’ve got a fun spin of your own), let me know. I love a good kitchen success story.
Until next time—roll tight, slice clean, and snack happy.
H&T High Rollers
Ingredients
- 8 oz cream cheese, softened
- 1/2 lb bacon, cooked and crumbled
- 1.5 cups cheddar cheese, grated
- 4-6 pieces large flour tortillas
- 1 lb shaved ham
- 1 lb shaved turkey
- 3 cups iceberg lettuce, shredded
- as needed olive oil
- as needed red wine vinegar
- 2 teaspoons dried oregano
- to taste kosher salt
- to taste black pepper
Instructions
- In a bowl, mix cream cheese, bacon, and cheddar until combined. Season with salt and pepper.
- Spread cream cheese mixture over each tortilla to the edges.
- On one edge of each tortilla, layer ham and turkey. Sprinkle lettuce across the center.
- Drizzle olive oil and red wine vinegar over the lettuce. Sprinkle with oregano, salt, and pepper.
- Roll up tortillas tightly and wrap in plastic wrap.
- Refrigerate for at least 1 hour before slicing.
- Slice into pinwheels and serve chilled.