I was never a big sauerkraut fan growing up.
I’m sure not many kids were, either. Fermented cabbage isn’t really on most kids’ lists of favorite foods.
As I’ve grown older, I’ve learned to love the stuff. I especially love it on a classic Reuben sandwich.
There was a great deli for years in uptown OKC that served an incredible Reuben sandwich. It was filled to the brim with corned beef, Swiss cheese and sauerkraut. It shut down a few years ago and I’ve been missing the sandwich ever since.
I’ve never tried to make a Reuben at home, but I’ve made a few different iterations (like Reuben slaw) of the dish. This is one of those.
This recipe is really simple to make with whatever leftover pork you have. I had a lot of leftover pulled pork from last weekend and it worked perfectly. Just make sure your pork isn’t “sauced”, aka make sure it doesn’t have a sauce mixed with it like BBQ sauce. That might compete with the Reuben flavors in this wrap.
This recipe makes 1 wrap, but you can easily change up the measurements to make a few of them at a time.
Pork Reuben Wraps
A Reuben-inspired wrap with leftover pork, Swiss cheese, sauerkraut and Thousand Island dressing.
Ingredients
Directions
- Place a flour tortilla on a plate. Using a spoon, spread Thousand Island dressing across the surface area of the tortilla.
- Add a slice of Swiss cheese on top of dressing, tearing in half if you need to to take up more room lengthwise.
- Spoon pork and sauerkraut over cheese. Tuck in ends of tortilla and then roll lengthwise like a burrito.
- Toast the burrito. You can either do this in a dry pan over medium heat for a few minutes on each side, or in an air fryer set to 350 degrees for about 4 minutes.
leencuisine.com 
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