Skinny Reuben Wraps with Homemade 1000 Island Dressing #SundaySupper

These Skinny Reuben Wraps are a healthy twist on my favorite sandwich. Spinach tortillas are festive and good for you along with a delicious homemade low fat 1000 Island dressing.

Please scroll down to see all the Healthy Green Recipes for Saint Patrick’s Day shared this week from Sunday Supper bloggers. 

Print Recipe

Skinny Reuben Wraps with Homemade 1000 Island Dressing

Makes 4 wraps

Ingredients

• 1/4 cup 1000 Island dressing {recipe below}
• 8 slices corned beef
• 4 slice Swiss cheese
• 1/2 cup sauerkraut drained
• 4 large {burrito size} spinach tortillas

For the Skinny 1000 Island dressing:

• 1/2 cup Greek yogurt plain
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 1/2 tsp- 1 tsp honey {depending on preferred sweetness}
• 2 tbsp pickle relish
• 1 tsp white onion grated
• 1 tsp  Worcestershire
• 1 small clove garlic minced
• 1/2 tsp hot sauce {optional}
• salt/pepper to taste

Instructions

• Heat a large griddle or skillet over medium heat. Coat with non stick spray.
• Working in batches, add 2 stacks on sliced corned beef {2 slices each}.
• Top each stack with 2-3 tbsp of drained sauerkraut.
• Then add a slice of Swiss cheese to each.
• Cover the skillet with a lid and let the meat and cheese steam and melt for 1 min.
• Spread 1000 Island dressing on the inside of a large spinach tortilla.
• Using a spatula remove a corned beef stack from the skillet and place on the tortilla.
• Push the meat to one side of the tortilla.
• Now, roll the tortilla in on that side and fold in the corners until you have a sealed burrito.
• Slice, secure with toothpicks, and serve.

For the Skinny 1000 Island dressing:

• Add the first 8 ingredients to a medium bowl and whisk until smooth.
• Taste and add more honey if needed and if you want a touch of heat add hot sauce.
• Season with salt and pepper.
• Pour into a sealed jar or cover the bowl and chill until ready to serve.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

First, make the low fat 1000 Island dressing. 

 Add the first 8 ingredients to a medium bowl and whisk until smooth.

Taste and add more honey if needed and if you want a touch of heat add hot sauce.

Season with salt and pepper. 

 Pour into a sealed jar or cover the bowl and chill until ready to serve. 

Now for the Reuben Wraps.

Heat a large skillet over medium heat. Coat with non stick spray.

Working in batches, add 2 stacks on sliced corned beef {2 slices each}. 

 Top each stack with 2-3 tbsp of drained sauerkraut.

 Then add a slice of Swiss cheese to each.

Cover the skillet with a lid and let the meat and cheese steam and heat through for 1 min.

You want the cheese to be melted.

 I like to use spinach tortillas {instead of traditional rye bread}

for a healthy twist on a Reuben sandwich.

 Using a spatula remove a corned beef stack from the skillet and place on the tortilla.

 Spread 1000 Island dressing on the inside of a large spinach tortilla.

 Make sure your meat and cheese is on the side of the tortilla.

Now, roll the tortilla in on that side and fold in the corners. 

 Continue rolling until you have a sealed burrito.

 Cut in half and serve.

 I like to add toothpicks to secure the wraps and keep them together. 

Festive shamrock toothpicks were a fun touch! 

Enjoy these Skinny Reuben Wraps for dinner this week in honor of St Patty’s on Friday!

Check out these Healthy Green Recipes for Saint Patrick’s Day from Sunday Supper bloggers!

Best Breakfasts

• Get Your Greens Smoothie by Hardly A Goddess
• Green Breakfast Omelet Bites by Momma’s Meals
• Green Eggs and Ham by Feeding Big
• Green Scrambled Eggs with Ham by Cricket’s Confections
• Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
• Matcha Overnight Oats by Brunch-n-Bites
• Southwest Breakfast Spinach Wrap by The Freshman Cook
• Super Green Smoothie by Simple and Savory

Dreamy Desserts

• Creamy Pistachio Frozen Yogurt by My Sweet Zepol
• Matcha Mint Coconut Candy by My Life Cookbook
• Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
• Super Lime Bars by What Smells So Good?
• Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table

Must Make Main Dishes

• Grilled Lettuce and Steak Salad by Sunday Supper Movement
• Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
• Poached Cod with Pesto Wine Sauce by Life Tastes Good
• Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
• Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
• Tequila Chicken Salad by Cosmopolitan Cornbread

Scrumptious Salads

• Brussels Sprout and Kale Salad by Pies and Plots
• Green Goddess Bibb Salad by Palatable Pastime
• Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
• Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
• Shades of Green Salad by A Day in the Life on the Farm
• Zucchini Carpaccio Salad by The Bitter Side of Sweet

Stunning Sides

• Colcannon by Wholistic Woman
• Green Goddess Dip by From the Bookshelf
• Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
• Irish Cabbage by Turnips 2 Tangerines
• Miso Roasted Broccoli by Life Currents
• Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
• Quinoa Tabbouleh by That Skinny Chick Can Bake
• Roasted Brussels Sprouts by Books n’ Cooks
• Soy Glazed Sugar Snap Peas by Food Lust People Love
• Spinach Tots by A Mind “Full” Mom
• Warm Brussels Sprout Slaw by Jersey Girl Cooks