Quick and Easy Reuben Wrap – the title says it all. Traditional Reuben ingredients are wrapped inside a flour tortilla and cooked until crispy on the outside and gooey on the inside. What better way to use the leftover corned beef from your St. Patrick’s Day celebrations?
Here’s What You’ll Need
- Flour Tortilla: I used a 10-inch flour tortilla to wrap around the yummy Reuben fixins.
- Russian Dressing: I used my homemade Russian dressing in this Reuben recipe.
- Corned Beef: Unfortunately, I didn’t have any leftover corned beef on hand – we ate it all! Therefore, I used thinly sliced deli corned beef. It worked just as well.
- Sauerkraut: I used some of my homemade sauerkraut. This sauerkraut is super easy to make but does take some time for the fermentation to do its job. In a pinch, you could use good quality store-bought sauerkraut.
- Swiss Cheese: Finally, I used shredded Swiss cheese.
How I Made This Quick and Easy Treat
It only takes minutes to put together this delicious Reuben Wrap.
- I started by making a single cut from the center of the flour tortilla to one edge.
- Then, I added the Russian dressing to the first quadrant of the tortilla. Next, I added the corned beef to the second quadrant, followed by the sauerkraut and Swiss cheese.
- Now came the folding of the wrap. I folded the Russian dressing over the corned beef (Photo 1), then over the sauerkraut (Photo 2), and finally over the Swiss cheese (Photo 3).
- I added the Reuben wrap in a skillet over medium heat that I had brushed with butter. Then, I cooked the wrap until both sides were crispy golden brown. This took several minutes per side.
- Once the wrap was golden brown, I transferred it from the skillet to a cutting board. I cut the wrap in half for serving.
I served the Quick and Easy Reuben Wrap with a salad and some extra Russian dressing on the side.
The Reuben Wrap was amazingly delicious. The cheese was perfectly melted, and the Russian dressing complimented the corned beef and sauerkraut. Yum!
Frequently Asked Questions
If you don’t have Russian dressing on hand, you could substitute either homemade or store-bought Thousand Island dressing, which is more typically used in Reubens
I like to shred my own Swiss cheese, but you could also use pre-shredded Swiss cheese or sliced Swiss cheese.
Rumor has it that the Reuben was first made in a German restaurant in Milwaukee called Mader’s.
Typically, the Irish would celebrate St. Patrick’s Day with either Irish stew and soda bread or pork, potatoes, and cabbage. When the Irish immigrants came to America, they likely substituted corned beef because it was cheaper. The other main ingredient is sauerkraut made from cabbage.
Recipe Tips and Tricks
- I generally make my own Russian dressing to use in this recipe. However, you can also use homemade or store-bought Thousand Island dressing.
- I almost always shred my own cheese, including Swiss cheese. However, the pre-shredded Swiss cheese available in grocery stores works well in this recipe.
- I’m pretty bad at eyeing the center of the tortilla. Therefore, to ensure that my cut starts in the center of the tortilla, I like to fold it in half and then in half again and pinch the center.
- I experimented a lot with where to place the ingredients for the Reuben wrap and how to fold it. Through the experimentation, I’ve learned that it’s best to ensure that the ingredients that need the most heat, like cheese, end up on the outside of the tortilla fold.
- I generally don’t have any Reuben wrap leftovers. However, when I do, I refrigerate the leftovers wrapped in aluminum foil and then warm them at 350°F for 5 to 10 minutes.
Other Reuben-Inspired Recipes
If you like Reubens, you should also try the following amazing recipes:
I guess you can tell that I really like Reubens! Happy St. Patrick’s Day.
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Quick and Easy Reuben Wrap
- 1 10-inch flour tortilla
- 2 teaspoons Russian dressing (See Tip 1)
- 1 ½ ounces deli corned beef (See Tip 2)
- 2 Tablespoons sauerkraut, squeezed of liquid
- 1 ½ ounces shredded Swiss cheese (See Tip 3)
- 2 teaspoons unsalted butter, melted
- Make a single cut in the flour tortilla from the center to one edge (See Tip 4)
- Spread the Russian dressing on the tortilla in the quadrant to the right of the cut. Then, add the corned beef above the Russian dressing. Next, add the sauerkraut next to the corned beef. Finish by adding the shredded cheese. (See Tip 5)
- Brush the skillet over medium heat with butter. Add the Reuben wrap and brush the top with melted butter. Cook the wrap until golden brown on one side, 2 to 3 minutes. Flip the wrap and cook on the other side until golden brown, 2 to 3 minutes.
- Remove from skillet, cut in half, and serve with additional Russian dressing if desired.
- Yield: 1 to 2 servings. (See Tip 6)
- Feel free to substitute either homemade or store-bought Thousand Island dressing.
- You can also use crumbled leftover corned beef in this recipe.
- I like to shred my Swiss cheese. However, you can substitute pre-shredded Swiss cheese or Swiss cheese slices.
- To ensure that I start in the center of the tortilla, I like to fold it into a quarter and pinch the center.
- There are different ways to fold the tortilla. However, I like to make sure that the ingredients that need the most heat, like the cheese, end up on the outside of the tortilla fold.
- Leftovers, if any, can be wrapped in aluminum foil and warmed at 350°F for 5 to 10 minutes.