In a small mixing bowl, combine the plain Greek yogurt with the ranch seasoning. Stir thoroughly until the seasoning is evenly distributed and the mixture becomes smooth and creamy. Let it sit for about 5 minutes so the dried herbs fully hydrate and develop more flavor.

Lay the turkey slices flat on a clean cutting board or work surface, making sure they slightly overlap if the slices are small. This creates a larger surface that's easier to roll and helps keep the filling securely inside.

Cut each slice of reduced-fat cheddar cheese into long, narrow strips. This allows the cheese to distribute evenly throughout each roll-up without making them bulky or difficult to roll.

Wash the lettuce thoroughly under cold running water and dry it completely using a salad spinner or clean kitchen towel. Remove any thick stems and cut the leaves into pieces that fit neatly inside the turkey slices.

Spread a thin, even layer of the prepared Greek yogurt ranch mixture over each turkey slice, leaving a small border around the edges to prevent the filling from squeezing out during rolling.

Place one or two strips of cheddar cheese and a piece of lettuce near one edge of each turkey slice. Roll the turkey tightly around the filling, keeping gentle pressure on the ingredients as you roll to help the wrap stay secure.

Arrange the finished roll-ups seam-side down on a serving plate or in an airtight meal prep container. If necessary, insert a toothpick through the center of each roll-up to help maintain its shape during storage or transport.

Refrigerate the roll-ups for 15–20 minutes before serving to help them firm up and enhance their flavor. Serve chilled as a quick high-protein lunch, snack, or meal-prep option.