Reuben Wrap

By ldelmas

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

Step 1

Makes 6

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

1 hard boiled egg, minced

To make the spread, combine all of the spread ingredients in a

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.

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