Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup sour cream
  • 1 tbsp ranch seasoning mix
  • 0.25 cup fresh chives, finely minced
  • 1 tsp lemon juice
  • 1 lb deli-style smoked turkey breast, ultra-thinly sliced
  • 8 slices sharp cheddar cheese
  • 1 cup fresh baby spinach, stems removed and patted dry
  • 0.25 cup pickled jalapeños, patted very dry and finely diced
  • 6 large low carb wraps (10-inch)

Instructions:

  1. In a medium bowl, beat 8 oz softened cream cheese and 0.5 cup sour cream with a hand mixer until smooth and aerated.
  2. Fold in 1 tbsp ranch seasoning, 0.25 cup minced chives, and 1 tsp lemon juice.
  3. Lay a low carb wrap flat and use an offset spatula to spread a thin layer of the cream cheese mixture to the absolute edges. Watch for even coverage.
  4. Place 1 lb of smoked turkey over the bottom two thirds of the wrap until no wrap is visible beneath it.
  5. Lay 8 slices of sharp cheddar over the turkey in a single, non overlapping layer.
  6. Add 1 cup of stemless baby spinach and 0.25 cup pickled jalapeños, patted very dry and finely diced, over the cheese.
  7. Starting from the loaded edge, roll the wrap tightly until you feel resistance and no air gaps remain.
  8. Wrap each log tightly in plastic wrap, twisting the ends like a candy wrapper.
  9. Refrigerate for exactly 60 minutes until the cream cheese is firm and cold.
  10. Remove plastic wrap and use a sharp serrated knife to slice the logs into 1-inch rounds. Serve immediately or keep chilled.