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David_Venable

The Reuben Wrap - What's Your Go-To Wrap? Chicken Caesar? Buffalo Chicken?

by on ‎03-30-2015 05:46 PM

Hello, foodies…


It’s funny…I’ve been talking about the upcoming holiday for a little while now—I’ve shared breakfast, lunch, dinner recipes...even post-Easter ideas. And one would think that all of that sharing means I’m ready for Easter. Um…just this morning I realized I haven’t made one grocery list. Thank goodness we’ve made lots of great dishes on ITKWD…my menu is covered. But I need to get busy on the rest!


It also just dawned on me that Wednesday’s show falls April 1. Another month in 2015 has already passed us by, but I’m not so sad to see March go. Those springtime flowers are starting to peek out from the ground and we’ve got a whole lot of green ahead. So, happy April and happy sandwich month! We’re reinventing classic sandwiches on In the Kitchen with David throughout April and we’re starting things off with a real must-try: a Reuben Wrap.



Reuben Wrap
Makes 6


This recipe is prepared with the Anchor Hocking 3-Piece No-Slip Mix/Serve Glass Bowl Set with True Seal Lid (K40038).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:


Spread:



  • 3/4 cup mayonnaise

  • 1/4 cup chili sauce

  • 2 Tbsp dill pickle relish

  • 1 tsp minced garlic

  • 1 Tbsp minced onion

  • 1 hard boiled egg, minced

  • 1 Tbsp capers, chopped

  • 1/2 tsp hot sauce


Sandwich:



  • 24 slices Swiss cheese, about 3/4 lb

  • 48 slices corned beef brisket, about 1-1/4 lbs

  • 1 (14.4-oz) can sauerkraut, drained and squeezed

  • 6 (10") flour tortillas


Preparation:



  1. To make the spread, combine all of the spread ingredients in a small bowl. Refrigerate until you assemble the wraps.

  2. To prepare the wraps, preheat the oven to 350°F. Lay out the flour tortillas on a clean, flat surface. Lay 4 slices of Swiss cheese, 8 slices of corned beef, about 1/4 cup of spread, and 1/4 cup of sauerkraut on the surface of each tortilla, leaving about a 1/2" border.

  3. Fold in both sides of the tortilla, and while holding the sides, begin to roll up from the bottom, tucking the sides in as you roll. Place the rolled tortilla, seam side down, on a baking sheet. Repeat with remaining tortillas.

  4. Bake for 20 minutes. Let the wraps cool for 5–10 minutes. Slice in half widthwise and serve.


Reuben Wrap


I love a great Reuben…but it’s a commitment kind of sandwich. Do not attempt if you’re wearing a white shirt. Must have napkins AND wet naps accessible while eating. So I thought, what if we made the Reuben a little less messy. And the answer was, yes, we can...just put it in a wrap. Granted, you will have some Thousand Island drips on your plate. But you won’t have a mess of corned beef, sauerkraut, and dressing all over your plate, your hands, and you. On another note, do take the time to make that homemade dressing…you can’t imagine how different fresh tastes from the bottled sauces.


Foodies, your blog question today is what’s your go-to wrap? Do you love a chicken Caesar? Buffalo chicken? Hummus and grilled vegetables? I’ll see you on Wednesday night at 8pm ET for In the Kitchen with David.


Keep it flavorful!
—David

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