March 18, 2012

Reuben Wraps

Do you have corned beef and cabbage leftover from Saint Patrick's Day?  Last year, I utilized the leftovers to make rosemary corned beef and carrot pasta but this year, I decided to make Reuben wraps.  It's hard to resist the combination of creamy thousand island dressing and tangy, crunchy sauerkraut with savory corned beef and Swiss cheese.  

Serves 4
  • 4 large tortilla wraps
  • 1 tbsp olive oil 
  • 12 oz corned beef, cooked and chopped
  • 3/4 c sauerkraut 
  • 8 slices Swiss cheese 
  • 1/2 c Thousand Island dressing
  • 1/8 tsp garlic powder
  • Salt, to taste
  • Pepper, to taste

Stack 4 tortillas between two damp paper towels and place on a microwave-safe plate.  Microwave on high for 45 seconds.  Set aside.  

In a large skillet, heat the olive oil over medium heat.  Squeeze as much of the liquid out of the sauerkraut as you can.  Add the corned beef and sauerkraut.  Season with garlic powder, salt and pepper.  Cook and stir until warmed through, about 1 to 2 minutes.

Arrange the wrap.  Place 3 oz of the corned beef in the center of each tortilla and top each with 3 tbsp of the sauerkraut.  Drizzle the 2 tbsp of the Thousand Island dressing evenly on top of each wrap.  Lay two slices of Swiss cheese on top of each. 

Roll and enjoy!

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