Reuben Wraps
These Reuben Wraps take everything you love about a classic Reuben sandwich and turn it into an easy, skillet-heated wrap using tender cabbage leaves instead of bread or tortillas. Filled with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, they deliver the same savory, tangy flavor in a lighter, handheld format.
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A Quick Look at the Recipe
✅ Recipe Name: Reuben Wraps
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~360 per serving
🥣 Main Ingredients: Cabbage leaves, corned beef, Swiss cheese, sauerkraut, Thousand Island dressing
📖 Dietary Info: Gluten-free, low-carb
👌 Difficulty: Easy - simple prep and quick skillet cooking
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Using cabbage leaves keeps these wraps naturally gluten-free and makes them a great option for low-carb lunches, quick dinners, or meal-prep friendly meals. A quick pan-sear melts the cheese and warms everything through, giving you that classic Reuben experience without the heaviness of rye bread.
If you enjoy simple skillet meals like this, you might also like our Creamy Lemon Chicken, Shrimp Dirty Rice, or Cheesesteak Skillet that come together fast and don't require baking.
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Why You'll Love these Reuben Wraps:
All the classic Reuben flavors: Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing in every bite.
Low-carb and gluten-free: Cabbage leaves replace bread for a lighter option.
Quick skillet meal: The wraps come together fast and heat evenly in a pan.
Easy to serve: Great for lunch, dinner, or casual entertaining.
Minimal prep: Simple ingredients and straightforward steps keep things easy.
Key Ingredients:
- cabbage leaves. Green cabbage works best for rolling, boil briefly to soften and make them flexible.
- corned beef. Thinly sliced for easy rolling; use deli-style or leftover cooked corned beef.
- thousand island dressing. Brings creamy, tangy flavor, store-bought or homemade both work great.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use pastrami instead of corned beef: Pastrami adds a peppery flavor and works well in these wraps.
- Swap the cheese: Gruyère or provolone can be used in place of Swiss cheese.
- Make it dairy-free: Skip the cheese and use a dairy-free dressing to keep the wraps dairy-free.
- Change the dressing: Russian dressing can be used instead of Thousand Island for a more traditional flavor.
- Add extra crunch: Thinly sliced pickles or shredded cabbage can be added inside the wraps for texture.
How to Make Reuben Wraps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook for 1-2 minutes until softened. Remove and pat dry with paper towels.
- Lay each cabbage leaf flat on a clean surface. Place a slice of swiss cheese in the center, followed by corned beef and sauerkraut.
- Drizzle a small spoonful of thousand island dressing over the filling.
- Roll up each cabbage leaf, tucking in the sides as you go to form a wrap.
- Heat a skillet over medium heat and place the wraps seam-side down. Cook for 2-3 minutes per side until the cheese melts and the wrap is heated through.
- Serve warm with extra thousand island dressing on the side for dipping.
Recipe Notes & Tips:
- Soften the cabbage just enough: Boil the leaves only until pliable so they roll easily without tearing.
- Drain the sauerkraut well: Excess moisture can make the wraps soggy and prevent proper browning in the skillet.
- Don't overfill: Keeping the filling moderate makes the wraps easier to roll and helps them hold together while cooking.
- Cook seam-side down first: This helps seal the wrap and keeps it from opening in the pan.
- Use medium heat: Gentle heat allows the cheese to melt fully without burning the cabbage.
- Serve immediately: These wraps are best enjoyed warm while the cheese is melty and the filling is hot.
- Serving suggestions: Pair with Butternut Squash Chips or serve alongside Cauliflower Mac and Cheese for a balanced, satisfying plate.
How to Store:
Refrigerator: Store leftover wraps in an airtight container for up to 3 days.
Freezer: Not recommended, as cabbage and sauerkraut can release moisture and affect texture.
Reheating: Warm in a skillet over medium heat for 3-4 minutes per side or bake at 350°F for 10 minutes until heated through.
Reuben Wraps FAQs:
Yes. Reuben wraps made with cabbage leaves instead of bread or tortillas are naturally low carb and lighter than a traditional Reuben sandwich.
To keep Reuben wraps from falling apart, drain the sauerkraut well, avoid overfilling, and cook the wraps seam-side down first to help them seal.
Reuben wraps are best cooked fresh, but the fillings can be prepped in advance. Assemble and heat the wraps just before serving for the best texture.
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Reuben Wraps
Ingredients
- 8 large green cabbage leaves
- 8 slices swiss cheese
- 1 pound corned beef, thinly sliced
- 2 cups sauerkraut, drained
- ½ cup thousand island dressing
Instructions
- Bring a large pot of water to a boil. Add the cabbage leaves and cook for 1-2 minutes until softened. Remove and pat dry with paper towels.
- Lay each cabbage leaf flat on a clean surface. Place a slice of swiss cheese in the center, followed by corned beef and sauerkraut.
- Drizzle a small spoonful of thousand island dressing over the filling.
- Roll up each cabbage leaf, tucking in the sides as you go to form a wrap.
- Heat a skillet over medium heat and place the wraps seam-side down. Cook for 2-3 minutes per side until the cheese melts and the wrap is heated through.
- Serve warm with extra thousand island dressing on the side for dipping.
Nutrition
Notes
- Soften the cabbage just enough: Boil the leaves only until pliable so they roll easily without tearing.
- Drain the sauerkraut well: Excess moisture can make the wraps soggy and prevent proper browning in the skillet.
- Don't overfill: Keeping the filling moderate makes the wraps easier to roll and helps them hold together while cooking.
- Cook seam-side down first: This helps seal the wrap and keeps it from opening in the pan.
- Use medium heat: Gentle heat allows the cheese to melt fully without burning the cabbage.
- Serve immediately: These wraps are best enjoyed warm while the cheese is melty and the filling is hot.
- Serving suggestions: Pair with Butternut Squash Chips or serve alongside Cauliflower Mac and Cheese for a balanced, satisfying plate.