Grilled Turkey Reuben Wraps


Recipe by Deanna Segrave-Daly, RD, LDN

Makes 6 servings

1⁄4 c no-added salt ketchup
2 tbsp Greek yogurt (plain; nonfat)
2 tbsp mayonnaise made with olive oil
1⁄4 c minced red bell pepper
1⁄4 c minced onion
6 7 in. whole wheat flour tortillas
6 oz reduced sodium turkey (thinly sliced)
6 oz reduced fat swiss cheese (thinly sliced)
cooking spray

Drain and rinse the sauerkraut in a colander. Place in cold water for 10 minutes. Drain and rinse again, then squeeze dry. Set aside.

To make the dressing, whisk together ketchup, yogurt, mayonnaise, red pepper and onion. If you prefer a creamier dressing, blend in a food processor or blender.

To make the wraps, spread 2 tablespoons of the dressing down the middle of one tortilla. Add one ounce of sliced turkey and one ounce of sliced cheese. Top with ¼-cup of sauerkraut. Carefully wrap the tortilla by folding over the top ½ inch and the bottom ½ inch, and then roll up the other ends like a burrito. Repeat with remaining ingredients to make six wraps in total.

Coat a grill pan or skillet with cooking spray and place over medium heat. Add two wraps, seam side down, and place a plate or another skillet on top of wraps for added weight. Grill for 3 minutes and then flip and replace plate. Grill for an additional 2–3 minutes. Repeat with remaining wraps. Serve warm.