Corned beef and cabbage is a traditional St. Patrick’s Day meal. But like with most traditional holiday foods (Thanksgiving’s turkey, Christmas’ ham, Easter’s eggs, etc.), it’s way too easy to have too many leftovers when the holiday is over! If you wind up having some excess corned beef after St. Patrick’s Day, and have no idea what to do with it, you should make this recipe! It’s a wonderful lunch or quick dinner recipe, but has all the flavor of a delicious Reuben sandwich! Here’s how to make these easy Reuben Wraps!
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If you love a good Reuben sandwich, you’ll love these wraps! I made mine a little healthier by using spinach tortillas, but you could easily use traditional plain tortillas, or gluten free tortillas. You can even use your own homemade flour tortillas (which are always so much tastier than store-bought)! If you added on homemade sauerkraut then you’d really have some extra tasty Reuben wraps!
Depending on what you serve on the side and/or how hungry everyone is, these Reuben wraps are either enough for 2 people or 4. For sides, I recommend a salad, broccoli, or chips.
2 large spinach tortillas
1/3 cup Thousand Island dressing
3/4 pound corned beef
10 slices Swiss cheese
1/2 cup sauerkraut – drained
1. Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
2. Place the tortillas on a clean and flat surface. Spread the Thousand Island dressing on top of each tortilla, leaving about a 1/2 inch border.
3. Lay the corned beef on top of the dressing, followed by the Swiss cheese.
4. Sprinkle the drained sauerkraut on top of the cheese.
5. Gently roll each tortilla up, placing the seams down on the parchment-lined baking sheet.
6. Bake for 8-10 minutes or until the cheese is melted.
7. Remove from oven and wait 1-2 minutes before cutting in half.
Then enjoy your yummy Reuben wraps!
Do you like Reuben sandwiches?