Lighten-Up Reuben Wrap
- Ready In:
For the dressing
- 1⁄4 cup pickle, finely chopped
- 1 tablespoon onion, minced
- 3 tablespoons low-fat mayonnaise, Best Foods Reduced Fat is best
- 1 tablespoon ketchup
- 1 drop hot sauce
- garlic salt
- 2 low-fat flour tortillas, use La Tortilla Factory Muligrain Soft Wraps
- 6 ounces turkey pastrami
- 3⁄4 cup sauerkraut
- 2 slices fat free cheese, torn in half
- cooking spray
- Combine all ingredients for the dressing and set aside.
- Warm the wraps in the microwave for about 10 seconds so they don't tear when making the wraps.
- Spread half of the dressing on each wrap- don't spread the dressing all the way to the edge. Lay down 2 half pieces of the cheese on top of the dressing, then split the saurkraut between the wraps, and finally split the turkey pastrami between the wraps. Fold one side over, then fold the bottom up, then roll the wrap as tightly as you can without tearing it.
- Lay the wraps seam side down in the microwave and heat for 30-60 seconds on high until warmed through.
- Preheat a nonstick pan over medium heat. Spray with cooking spray and lay the wraps in seam side down. Let them toast in the pan for about a minute on each side.
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I made these for my husband and I for dinner tonight, using La Tortilla Factory rye wraps, which I HIGHLY recommend, as they really made these taste like gooey, delicious reubens. I wound up not using all of the dressing as it seemed like it would be too messy if I did (and there was dripping even without using it all, but it was the good, reuben sandwich kind of dripping!). This was a huge, delicious meal that both of us enjoyed. I think I actually prefer these wraps to a messy pile of a sandwich!
RECIPE SUBMITTED BY
Welcome to my page! I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm. I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes. Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food. My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen. My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper. I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven! I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.