There aren’t enough apple desserts in the world for me! I love apples and all the different varieties. You’ve seen me eat raw apple slices with flaky salt (don’t knock it til you try it!), sauteed apples on pancakes and oatmeal, roasted apples with yogurt or ice cream, and many different apple cakes, galettes, pies and tarts. I love the first bite of an apple fritter but I usually can’t eat much more because they’re so sweet. This cake gives all the vibes and flavors of an apple fritter but with much less sugar and no frying!Continue reading
I hope you all have a fantastic Thanksgiving and you can share it with people you love and care about. That’s what is most important. Each year, I am less and less focused on the actual food and more on making sure I spend quality time with my family, especially since our children are all out of the house. Hubs and I made a truly delicious wrap using a few typical Thanksgiving leftovers and we were so crazy about it, I wanted to share it here.
Why You’ll Love This Thanksgiving Leftovers Reuben Wrap
- A delicious day-after-Thanksgiving meal that doesn’t feel like you’re just eating Thanksgiving dinner again;
- Takes 5 minutes to make (I have a feeling you need a break from any labor-intensive cooking);
- A fun Thanksgiving twist on a loved classic sandwich.
- Turkey: You can just shred your leftover turkey by pulling it apart with your hands.
- Stuffing: Any stuffing combo works in here!
- Wrap: I used an organic flour tortilla, but use any wrap you like. I love a tortilla instead of thick slices of bread to keep this a little lighter. But use sandwich bread if you prefer.
- Cheese: Swiss cheese is classic, but I used some thinly sliced Comté I had in the house.
- Sauerkraut: We used fresh green organic kraut (yay probiotics!), but pick any flavor you like (a beet or dill sauerkraut would also be delicious here).
- Sauce: The magic is always in the sauce. We made a simple Thousand Island dressing with mayo, ketchup, and finely chopped pickles (pickle relish also works). The beauty in making your own sauce at home is that you can add in as much or as little of each ingredient as you like! If you did want some guidance, you are looking for a sauce pink in color that’s not too thick in consistency.
How to Make a Thanksgiving Leftovers Reuben Wrap
- Start by making your sauce – add the ketchup, mayo, and finely chopped pickles (or pickle relish) to a bowl and mix.
- Build your wrap – add the sauce to the tortilla and then layer on the cheese, sauerkraut, turkey, then stuffing. Fold, tuck and roll your wrap.
- Add a drop of oil to a skillet or griddle. Place your wrap with the seam side down.
- Press down on the wrap with a spatula to get the outside crispy and flip after 3-4 minutes or until golden.
- Cut in half – serve with extra sauce on the side.
- Don’t overthink the ratios for the sauce – customize is to what you like.
- Try not to overstuff your wrap. You want it close easily so all the yummy fillings stay inside.
- Add the sauce as the first layer on the tortilla.
- Make sure to add a drop of oil to your skillet or griddle so the wrap doesn’t stick.
- Flour tortilla: a whole wheat, GF or sprouted grain tortilla or sandwich bread
- Swiss cheese: any cheese works – Comté is a good alternative for a Swiss flavor, or a dairy free cheese or omit and use mashed avocado.
- Turkey: shredded chicken would also work here if you didn’t want to use turkey or store-bought smoked tofu
- Thousand Island Sauce
- ½ cup mayo (I use soy-free Vegenaise)
- ¼ cup ketchup
- a few slices of dill pickles, minced
- 4 large tortillas (burrito size is best)
- 4 slices Swiss cheese or cheese of choice
- ½ cup sauerkraut
- Leftover turkey (amount depends on size of tortilla)
- Leftover stuffing (amount depends on size of tortilla)
- Avocado oil or plant butter for warming the wraps.
- Preheat a griddle or skillet (I prefer cast iron).
- In a small bowl mix all Thousand Island ingredients and taste for seasoning.
- Start an assembly line with the tortillas and lay 4 out.
- Spoon the Thousand Island dressing on the center of each tortilla, leaving a 2 inch border all around.
- Place a slice of cheese on the center of each tortilla. Top each with 2 Tablespoons of sauerkraut. Top with stuffing and turkey, but do not over stuff. If you overstuff, just fold over like a quesadilla. To fold, bring bottom edge to center, and fold sides in, and tuck and roll.
- Grease skillet or griddle lightly with oil and place wrap seam side down. Heat until golden and flip over. Heat until golden on the underside. Eat immediately.
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If you give this Thanksgiving Leftovers Reuben Wrap a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, check out my online class! Give me an hour a month, and I’ll make you a better, healthier cook!
I served this gratin at a dinner party and everyone went back for seconds and thirds and then asked me for the recipe. That’s how I knew I needed to teach it in a cooking class, which I did last year! It is heartier than creamed spinach or a spinach gratin and very flavorful. I love it for Thanksgiving because it tastes amazing with turkey and it’s so savory. The one thing I would say not to skip in this recipe is the garlic breadcrumbs. Use GF bread if you like, but the breadcrumbs make the dish!
I made this salad on a whim and it took 5 minutes, was so impressive and beautiful and DELICIOUS. I know you love some healthful recipes on your Thanksgiving table to balance the rich ones, so I thought I would share this in anticipation of the holiday. It’s also so great for a quick dinner party side dish. Check the notes at the bottom of the recipe for swaps. Also, if you need help with Thanksgiving, I highly recommend my Thanksgiving ebook for $15. It has over 100 recipes and loads of tips and tricks to help you execute the best holiday with the least amount of stress!!
Before I start talking about pie, my Thanksgiving ebook is available and here to help you! It’s a PDF with over 100 of my best Thanksgiving recipes, tips and tricks for $15. No searching the website for hours. Everything you need to know is in one printable book!
I am bringing back the slab pie! This is a perfect way to enjoy pie for a crowd and also to serve in small portions. I basically double the crust for a 15 x 10 jelly roll pan and keep the filling the same as for a single 9- or 10-inch pie. The result is a thinner pie, but it also allows you to enjoy smaller portions of a pie and cut into whatever size pieces you want. I tried freezing this slab pie in advance and defrosting it in the fridge and it was GREAT! For a little extra, you can drizzle with melted chocolate and refrigerate to firm up.Continue reading
Maybe you love pancakes, but you need an extra protein boost in your breakfast. Or, perhaps savory breakfasts help keep you from craving sweets all day. Or, maybe you like breakfast for dinner. If any of the above rings true for you, you will LOVE these savory ricotta pancakes! I topped them with sauteed cherry tomatoes, basil and hot honey, but you can truly top them with so many savory ingredients. I can’t wait for you to dig into these!
Fast food chicken sandwiches are all the rage but they’re not using good quality chicken and we all know that deep-fried food is terrible for you, especially if made in a restaurant. Restaurants use THE CHEAPEST, WORST oil possible which gets heated over and over again. It’s very inflammatory. We can make a great version at home and you can decide how you want to cook it: bone-in, skin-on in the oven or boneless, skinless in the oven or pan-fried on the stove. You can air fry the chicken, but I have ‘t tested that out. I think what a lot of people like on these chicken sandwiches is the sauce, so I’ve given you a couple suggestions below. You obviously can serve the chicken as is and not on a sandwich! If you are plant-based, I have the most insane vegan chickpea patty recipe coming soon. SO GOOD!
I LOVE a one pot meal! If you haven’t tried any of my one pot barley or farro recipes, you must! I know many people need to avoid gluten grains, so I thought I would make a version with quinoa. Quinoa is a light, fluffy seed that feels like a grain. It’s technically a pseudo-cereal, so many people who can’t tolerate grains, do well with quinoa. You know I’ll add vegetables anywhere I can, and this recipe is so easy and so flexible. Quinoa needs flavor boosters, so I love the olives here, as well as the dried herbs. If you dislike olives, use half the amount of capers. If you dislike capers too, add some feta or another salty cheese before serving. This is a great meal prep recipe and is awesome in school lunch boxes or to bring to the office. If you decide to swap in some stock for some or all of the water, adjust the added salt in case the stock has salt. Remember, be conservative – you can always add more salt later.