Toasted Reuben Wrap Sandwich

Name: Toasted Reuben Wrap Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 3 oz Corned Beef (3 oz Boar's Head corned beef very thinly sliced); 1 piece Low-Carb High-Fiber Tortilla (1 low-carb high-fiber wrap *I used Olé Extreme Wellness high fiber burrito-size wrap); 36 g Swiss Cheese (36 g baby swiss cheese (2 slices Sargento baby swiss)); ¼ cup Sauerkraut (¼ cup sauerkraut (add more, if desired)); ¼ cup Red Cabbage (¼ cup red cabbage very finely shredded *I use a mandoline slicer for this); 2 tbsp Thousand Island Dressing (2 tbsp thousand island dressing *homemade or store-bought (recipe below))

Toasted Reuben Wrap Sandwich - Main Course (American)

10 minAmerican

Servings1

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Egg Free

Steps

1Drain the sauerkraut well and pat it dry with paper towels. Wet sauerkraut = a soggy wrap. Don't skip this step.
2Layer on the Swiss cheese first, leaving a 1" border (it acts as a moisture barrier), then the corned beef, sauerkraut, red cabbage, and dressing.
3Fold in the sides, then roll from the bottom up, tucking as you go. Keep it snug; a tight roll holds together better on the griddle and is easier to eat.
4Heat a cast-iron (or non-stick) skillet over medium heat until hot.
5Heat a skillet or griddle pan over medium heat. Place the wrap seam-side down on the dry skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese has melted (you can add butter, or a little oil spray if desired). The tortilla should feel crisp to the touch.
6Place the wrap, seam-side down, and toast until lightly golden. Flip, and toast the other side.
7Let the wrap rest for 1 minute before slicing in half. This keeps the fillings from spilling out when you cut. Enjoy!