Lay out the turkey slices flat on a clean cutting board or plate. If they are too thick, gently pound them with the bottom of a heavy pan until they are about 1/8 inch thin, being careful not to tear the meat.
In a small bowl, whisk together the softened cream cheese with chopped herbs and a teaspoon of Dijon mustard until smooth and fragrant. This mixture should be creamy and evenly combined.
Spread a thin layer of the herbed cream cheese over two-thirds of each turkey slice, leaving one edge clear. Press lightly to help it adhere.
Place a few chopped cucumber or bell peppers along the edge with the cream cheese, distributing evenly to add crunch and freshness.
Carefully roll up each turkey slice from the filled edge, pressing gently to seal the filling inside. If the slices are wide or the filling is abundant, secure each roll with a toothpick to prevent unrolling.
Heat a skillet over medium heat until hot and slightly shimmering. Place the roll-ups seam-side down and cook for about 2-3 minutes, until they develop a light golden color and the outside feels crisp and firm.
If you prefer baking, arrange the roll-ups in a baking dish, drizzle with a little olive oil, and bake at 180°C (356°F) for 10-12 minutes until heated through and lightly golden.
Once cooked, remove from heat and let the roll-ups rest for 2 minutes so the filling can set slightly. Carefully remove toothpicks if used.
Slice each roll-up diagonally if desired and arrange on a serving plate. Garnish with extra herbs or a squeeze of lemon for brightness. Serve warm or at room temperature for a delicious, comforting bite.
