Reuben Crunchwrap Recipe

🧂 Ingredients

• 1 large Flour Tortillas
• 1 small Flour Tortillas
• 1 slices Marble Rye

  toasted
• 2 oz. Corned Beef

  thinly sliced
• 2 slices Swiss Cheese
• 1//4 cup Sauerkraut

  drain well
• 1/4 cup Thousand Island Dressing
• 1 tsp Butter
• 1 tsp Olive Oil

Instructions

• 1 Start by toasting the marble rye bread until it’s golden brown and crispy. Trim
  it into a small square or circle so it fits neatly inside the crunchwrap without
  overhanging. This will be the crispy center layer that adds the signature
  satisfying crunch.
• 2 Lay a large flour tortilla on a flat surface. In the center, add 2 tbsp of
  dressing to the base of the tortilla. Next, place a slice of Swiss cheese,
  followed by an even layer of thinly sliced corned beef. Spoon some well-drained
  sauerkraut over the top and then top with the toasted marble rye bread. Add 2
  more tablespoons of dressing, followed by another slice of Swiss cheese to help
  everything melt together.
• 3 Next, take the small flour tortilla and place it over the filling stack. Begin
  folding the edges of the large tortilla over the center, pleating as you go
  until the entire filling is enclosed. Press down slightly to help it hold its
  shape.
• 4 Heat a large skillet or griddle over medium heat and lightly coat it with both
  the butter and olive oil. Carefully place the Reuben crunchwrap seam-side down
  into the skillet and cook for 2-3 minutes, pressing gently with a spatula to
  ensure it seals. Flip and cook for another 2-3 minutes, until the outside is
  golden brown and crispy and the cheese inside is melted.
• 5 Remove from the heat and let it sit for a minute before slicing in half. Serve
  hot with extra Thousand Island dressing for dipping, and enjoy this delicious
  Reuben wrap that’s perfect for any meal!

Nutrition Info