Toasted Reuben Wrap Sandwich
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A simple, easy griddle-toasted Reuben wrap sandwich recipe made with sliced deli corned beef brisket, baby Swiss cheese, sauerkraut, red cabbage, and thousand island dressing, rolled up in a high-fiber wrap. This protein-packed recipe is perfect for lunch meal prep!
The Best Tortillas For A Wrap Sandwich
There are several things that I look for in a tortilla wrap to build a healthier wrap sandwich. I always go for wraps that are high in fiber, low in net carbs, and have around 5–6 grams of protein.
My favorite brands are Mission Carb Balance and Ole Xtreme Wellness tortillas. Look for them in the bread or tortilla aisle at most major grocery stores. A good high-fiber wrap doesn’t just add nutritional value; it also holds up better on the griddle without tearing or getting soggy from the sauerkraut.
Tip: Warm your wrap for 8-10 seconds in the microwave before rolling. It becomes more pliable and much less likely to crack.
Why I love this Reuben wrap
- Quick & easy — ready in under 15 minutes
- Meal prep friendly — assemble and wrap tightly in foil; refrigerate up to 4 days
- High protein — roughly 35g of protein per wrap
- Lower carb — a fraction of the carbs in a traditional Reuben on rye
Ingredients
(The recipe below makes 1 wrap — scale up for meal prep)
- Low-carb, high-fiber Olé Xtreme Wellness burrito-size keto wrap (or burrito-size wrap of choice)
- Boar’s Head deli corned beef brisket (very thinly sliced)
- Baby Swiss cheese (can go with reduced-fat to lower calories)
- Sauerkraut- drained and patted dry (pressing out excess liquid is key to avoiding a soggy wrap
- Red cabbage- very finely shredded (for added nutrition and crunch)
- Thousand Island dressing- homemade or store-bought
Why red cabbage? Beyond the pretty pop of color, red cabbage is packed with antioxidants, vitamin C, and vitamin K, making it a great way to sneak in extra nutrients without changing the flavor of the sandwich.
Homemade Thousand Island Dressing
Skip the store-bought dressing and make this homemade recipe. This is my husband’s signature thousand island dressing recipe, and it’s so much better whipped up from scratch!
- ¼ cup mayonnaise (regular or light)
- 3 tablespoons ketchup
- 1 tablespoon sweet relish
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Stir together and refrigerate. Makes enough for 4 wraps; keeps for up to a week.
How to make a Reuben wrap
1. Prep your ingredients. Drain the sauerkraut well and pat it dry with paper towels. Wet sauerkraut = a soggy wrap. Don’t skip this step.
2. Layer it up. Layer on the Swiss cheese first, leaving a 1″ border (it acts as a moisture barrier), then the corned beef, sauerkraut, red cabbage, and dressing.
3. Roll tightly. Fold in the sides, then roll from the bottom up, tucking as you go. Keep it snug; a tight roll holds together better on the griddle and is easier to eat.
4. Griddle to golden. Heat a skillet or griddle pan over medium heat. Place the wrap seam-side down on the dry skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese has melted (you can add butter, or a little oil spray if desired). The tortilla should feel crisp to the touch.
5. Slice and serve. Let the wrap rest for 1 minute before slicing in half. This keeps the fillings from spilling out when you cut.
Meal prep tips
For weekly lunch prep, assemble the wraps but don’t griddle them until you’re ready to eat; or griddle, cool completely, then refrigerate. To reheat: 2–3 minutes in a dry skillet over medium heat, or 1–2 minutes in an air fryer at 350°F to re-crisp the outside. Avoid the microwave if you want to keep that toasty exterior.
Substitutions & Variations
| Swap | For |
|---|---|
| Corned beef | Pastrami or turkey pastrami |
| Baby Swiss | Gruyère or provolone |
| Sauerkraut | Kimchi (adds a spicy twist) |
| Red cabbage | Coleslaw mix |
| Thousand Island | Russian dressing |
FAQ
Yes, you can also use an air fryer at 375°F for 4–5 minutes, flipping halfway. Since air fryer models do vary, check the wrap early and adjust the time accordingly.
It can be! Use a certified gluten-free tortilla and verify that your deli corned beef is GF-labeled (some contain additives).
Two things: roll it tight, and always start seam-side down on the griddle so it seals before you flip.
If you are looking for more easy and tasty lunch recipes, you should also check out this Chicken Salad with Lemon and Sage, Avocado Chicken Salad and Mediterranean Tuna Salad Wrap.
If you love this Reuben wrap recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Toasted Reuben Wrap Sandwich
Equipment
- Cast-iron or non-stick skillet
Ingredients
- 3 oz Boar's Head corned beef very thinly sliced
- 1 low-carb high-fiber wrap *I used Olé Extreme Wellness high fiber burrito-size wrap
- 36 g baby swiss cheese (2 slices Sargento baby swiss)
- ¼ cup sauerkraut (add more, if desired)
- ¼ cup red cabbage very finely shredded *I use a mandoline slicer for this
- 2 tbsp thousand island dressing *homemade or store-bought (recipe below)
Instructions
- Drain the sauerkraut well and pat it dry with paper towels. Wet sauerkraut = a soggy wrap. Don't skip this step.
- Layer on the Swiss cheese first, leaving a 1" border (it acts as a moisture barrier), then the corned beef, sauerkraut, red cabbage, and dressing.
- Fold in the sides, then roll from the bottom up, tucking as you go. Keep it snug; a tight roll holds together better on the griddle and is easier to eat.
- Heat a cast-iron (or non-stick) skillet over medium heat until hot.
- Heat a skillet or griddle pan over medium heat. Place the wrap seam-side down on the dry skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese has melted (you can add butter, or a little oil spray if desired). The tortilla should feel crisp to the touch.
- Place the wrap, seam-side down, and toast until lightly golden. Flip, and toast the other side.
- Let the wrap rest for 1 minute before slicing in half. This keeps the fillings from spilling out when you cut. Enjoy!
Notes
- ¼ cup mayonnaise (regular or light)
- 3 tablespoons ketchup
- 1 tablespoon sweet relish
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Nutrition
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These wraps are delicious and I love how you lightened them up!
Tell your husband his thousand island dressing is the best I’ve ever had and is such a huge hit at our house.