Thanksgiving Leftovers Reuben Wrap Recipe
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.
Ingredients
- 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.
Tips
- 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.
Substitutions
- 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.
Other recipes you may like:
Turkey and Spinach Quesadillas with Cranberry Salsa
Cucumber-Hummus-Turkey Roll-ups
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!
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