No Rye Reuben Wraps
The Reuben sandwich recipe strikes a perfect balance of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—an American deli staple. Normally served on rye bread and somewhat messy to eat (though that may be part of its charm), we took the bread away and made a less mess wrap with a delicious spinach tortilla! Trust us, you will not miss the rye bread. And as someone who is not the fondest of rye bread (I hate caraway seed with a passion, just the smell turns me off.), I love this version. Enjoy with leftover corned beef, or get some deli meat and make it for a hearty lunch with some chips and a dill pickle, or for dinner with a nice side salad. I will also have a Guinness, but that is optional…
Yields: 2 servings
INGREDIENTS
2 large spinach tortilla
1/3 cup Thousand Island dressing
3/4 pound corned beef
10-12 slices Swiss cheese
1/2 cup sauerkraut – well drained
DIRECTIONS
1. Preheat your oven to 350° F. Line a baking sheet with parchment paper and set to the side.
2. Place a spinach tortilla on a clean and flat surface. Spread half of the the thousand island dressing on top of each tortilla, leaving about a 1/2 inch border all the way around the edge.
3. Layer the corned beef on top of the dressing, followed by the cheese, using 5-6 slices of cheese per wrap.
4. Add the drained sauerkraut on top of the cheese.
5. Gently roll each tortilla up, and place them seams down on the parchment-lined baking sheet.
6. Bake for 8-10 minutes to make sure the cheese is melted. Cover loosely with foil if the tortillas start to brown before the time is up.
7. Remove from the oven and wait 2 or 3 minutes before cutting in half. This allows the juices from the meat to stop running, and for the cheese to set up a bit so it doesn’t ooze all over when it is cut.
8. ENJOY!! These are REALLY GOOD!!
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