top of page

Reuben Wrap

reuben wrap.jpg

unsalted butter

4 Tbsp


cabbage, shredded

1/2 head

sauerkraut, drained

16 oz

prepared corned beef

1/2 lb

swiss cheese, shredded

6-8 oz

russian dressing

1/4 cup

caraway seeds, whole

1/4 tsp, optional

For the filling...

For the wrap...

large flour tortilla


baby gherkins or dill pickle


Prep Time
Cooking Level
Serving Size
15 min
4 servings

(for ingredient list hover over photo above on your desktop)

Ahhh the glorious Reuben sandwich. Just who is Reuben anyway? There are actually two legends that have claim to it's creator:

1.  In 1914, Arnold Reuben, the founder of Reubens Restaurant and Delicatessen in New York City, claimed to have made the first Reuben Sandwich (called the Reuben Special) Charlie Chaplin's leading lady, Anna Selos, came into his restaurant one evening completely famished and ask him to whip something up for her.

2. In 1925, Reuben Kulakofsky, a wholesale grocer in Omaha, Nebraska and co-owner of Central Market in Omaha, claimed to have created the Reuben Sandwich. He belonged to a poker group who enjoyed creating their own sandwiches. His creation was taste tested by one of the players, Charles Schimmel, owner of the Blackstone Hotel in Omaha, and put the Reuben Sandwich on the hotel menu.

The Reuben sandwich is as American as it gets and can be found pretty much at any old school diner across the country. Because of the Irish/corned beef relationship people use it to celebrate St. Patrick's Day making it truly Irish-American. But it definitely doesn't have to be St. Patty's Day to enjoyed this creation!

This wrap I created is a healthier version of the delicious original with some added crunch from fresh cabbage.



1. Heat cast iron pan or griddle on low. You can also use a panini press or a grill. Do not yet heat the butter or oil


2. Finely shred cabbage and rinse. Using salad spinner, remove excess moisture and place cabbage in mixing bowl. Drain sauerkraut, squeezing out moisture and add to cabbage.

3. Grate swiss cheese with box grater. My favorite swiss cheese to use is gruyere but you can use any swiss cheese you would like or use pre-shredded cheese if you would like a shortcut. Add to bowl with cabbage.

4. The best kind of corned beef is one you make from scratch. Period. However, another time saver is to use deli corned beef (if you live in Charlotte go to Katz Deli located in Ballantyne...they have the good stuff). Slice the corned beef into long shreds or a like a brunoise (tiny dice). Add to bowl with other ingredients.

5. I also make my own Russian dressing and it is super simple. Easy search will bring up a basic recipe or use pre-made. Add the dressing to the bowl as well as the optional caraway seeds to get the rye bread experience. Thoroughly mix all ingredients together gently tossing.


6. Taking a large flour tortilla shell put about 3/4 cup to 1 cup of the mixture in the shell and fold in the sides, rolling it up like you would with a burrito.

7. Melt the butter in the pre-heated griddle or skillet over medium-low heat and place the sandwiches (2 at a time) in the pan seam side down. After about 4 minutes turn over and grill the other side. Pay close attention so you don't burn the wraps. Repeat with other two sandwiches. If you have extra filling make more sandwiches or use for leftovers the next day.

8. Slice sandwich on a bias. Skewer each half with a baby gherkin or plate a pickle on the side and serve while they're hot!


From my table to yours...


Bon Appétit et À Votre Santé!!!

For a list of my favorite kitchen gadgets go to: Chef Tillie's Amazon Page  #ad

bottom of page