Toasted Reuben Wrap Sandwich

a sliced corned beef reuben wrap with chips and a dish of dressing

A simple, easy light Reuben wrap sandwich recipe made with sliced deli corned beef, baby Swiss cheese, sauerkraut, red cabbage, and homemade thousand island dressing rolled up in a high-fiber wrap.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 495kcal

Author Amee

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

*The net carbs for this wrap are 13 grams with 34 grams of total carbs minus 21 grams of fiber for the tortilla brand that I used.

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.

Nutrition