Easy 7-Layer Reuben Crunchwwrap
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.
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, then heat it in the microwave for 5 to 10 seconds to make it easier to fold.
- 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 facing down.
- 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.
Nutrition
Calories: 734kcalCarbohydrates: 102gProtein: 29gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 1124mgPotassium: 437mgFiber: 13gSugar: 8gVitamin A: 184IUVitamin C: 2mgCalcium: 343mgIron: 5mg
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