7-Layer Reuben Crunchwrap takes the classic flavors of a Reuben sandwich to a new level by wrapping it into a delicious, crispy, handheld meal. It’s packed with layers of savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese, all neatly folded into a flour tortilla with a satisfying crunch in every bite.
7-Layer Reuben Crunchwrap is quick and easy to make. It’s perfect for lunches, dinners, or even game-day gatherings. It’s guaranteed to become your new favorite way to enjoy the iconic Reuben flavors you love!
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Ingredients – Here’s What You’ll Need for One Reuben Crunchwrap
I’m including the ingredients for one Reuben Crunchwrap in this post.
Layering the Ingredients – Step-by-Step
- I started with a 10-inch flour tortilla and spread two tablespoons of Thousand Island dressing into a 6-inch circle in the center.
- Then, I sprinkled two tablespoons of shredded Swiss cheese on the Thousand Island dressing.
- Next, I added about a cup of coarsely chopped corned beef on the cheese.
- For the crunch, I added a 5-inch tostado that I had crisped up in the oven according to the package directions.
- After that, I spread more Thousand Island dressing on the Tostado.
- Next came the sauerkraut, which I had drained and squeezed with paper towels to remove excess liquid.
- I finished the layering with some additional shredded Swiss cheese.
Finishing the Reuben Crunchwrap
- Before wrapping the large flour tortilla around the ingredients, I topped the layers with a smaller flour tortilla.
- Then, I tightly folded the edges of the large tortilla toward the center, creating pleats. Once that was done, I quickly inverted the Crunchwrap so the pleats were on the bottom.
- I brushed a large nonstick skillet with melted butter and added the Crunchwrap, pleated side down. I brushed the top with melted butter and let it cook over medium heat for three to four minutes.
- Then, I flipped the Crunchwrap and cooked the other side until golden brown. This took another three minutes or so.
- Finally, I transferred the Crunchwrap to a cutting board and cut it in half.
The 7-Layer Reuben Crunchwrap had all of the iconic flavors of a Reuben sandwich wrapped in crispy perfection. It’s ideal for lunch, dinner, or game day.
The delicious combination of a deli classic and a fast-food favorite is a guaranteed crowd-pleaser. Yum!
Frequently Asked Questions
Sometimes, I’ll use four to six triangular tortilla chips arranged in a circle in place of the tostado. They work well.
Pastrami makes an excellent substitute, delivering delicious, smoky flavor.
You can use either deli corned beef or left over corned beef in this recipe. If using leftover corned beef, just be sure to chop the corned beef small enough so that there are no large chunks. I use my food processor with a 3-mm blade to thinly slice leftover corned beef!
The Reuben Crunchwrap is best eaten immediately. However, if there are leftovers, store them covered in the refrigerator for up to three days. Reheat the Crunchwrap in a 350°F oven for 10 to 15 minutes or until heated through. I prefer not to use the microwave because it makes the Crunchwrap soggy.
Recipe Tips
- Unless the large tortilla is really fresh, cover it with a damp paper towel and warm it for 5 to 10 seconds in the microwave before folding to prevent tearing.
- Try shredded Gruyère or provolone cheese instead of Swiss for a unique flavor twist.
- Try to remove as much moisture as possible from the sauerkraut to minimize a soggy interior.
- I like to serve the Reuben Crunchwrap with additional Thousand Island dressing on the side for dipping.
Other Delicious Reuben-Inspired Recipes
Reubens are my favorite sandwich. Other Reuben-Inspired recipes you should try include the following:
Recipe
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Easy 7-Layer Reuben Crunchwwrap
Equipment
- Nonstick skillet
Ingredients
- 10 inch flour tortilla
- ¼ cup Thousand Island dressing, divided
- ¼ cup (1 ounce) shredded Swiss cheese, divided
- 4 ounces roughly chopped corned beef, about one cup
- 5 inch Tostado, heated according to package directions (See Tip 1)
- 2 Tablespoons sauerkraut well drained and squeezed dry (See Tip 2)
- Small flour tortilla, 5 ½ to 6 inches
- 2 teaspoons melted unsalted butter
Instructions
- Cover the large flour tortilla with a damp paper towel; heat in the microwave for 5 to 10 seconds to make folding it easier.
- Layer the Reuben Crunchwrap ingredients as follows: (1) 2 tablespoons of Thousand Island dressing spread in a 6-inch circle; (2) 2 tablespoons of shredded Swiss cheese; (3) roughly chopped corned beef; (4) tostado; (5) remaining 2 tablespoons of Thousand Island dressing; (6) sauerkraut; and (7) remaining Swiss cheese.
- Place the smaller flour tortilla on the Crunchwrap layers.
- Tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert the Crunchwrap so the pleats are on the bottom.
- Brush the bottom of a nonstick skillet with melted butter. Add the Crunchwrap, pleat side down; brush with butter and cook over medium heat for 3 to 4 minutes or until golden brown. Flip the Crunchwrap and cook the other side for 3 to 4 minutes or until golden brown.
- Remove from the skillet; cut in half and, if desired, serve with additional Thousand Island dressing on the side for dipping.
- Yield: 1 to 2 servings. (See Tip 3)
Video
Tips/Notes
- You can substitute 4 to 6 triangular tortilla chips, arranged in a circle, for the tostado.
- Be sure to remove as much moisture as possible from the sauerkraut to minimize the interior of the Crunchwrap from becoming soggy.
- Leftovers, if any are best reheated in a 350°F oven for 10 to 15 minutes or until heated through.
Jim D says
Looks fabulous. As you say. a good way to get lucky in the kitchen! We will certainly try.
Chula King says
Hope you like it!
Chula