Reuben Roll Ups

Pro tips

• Drain the sauerkraut thoroughly and squeeze out excess liquid to prevent the tortilla from becoming soggy.
• Arrange ingredients in a tight line along one edge of the tortilla, leaving a ½-inch margin on two sides, to prevent spillage when rolling.
• Toast over medium heat and avoid high heat, which can burn the tortilla exterior before the cheese melts inside.
• Cut the roll ups diagonally or into pinwheel sections after toasting for easier serving and better presentation.

Substitutions

• Corned beef → Pastrami or sliced turkey (maintains the deli-meat character)
• Swiss cheese → Provolone or cheddar (adjust melting time slightly)
• Thousand Island dressing → Russian dressing or spicy mayo (keeps the tangy element)
• Flour tortillas → Large wraps or flatbread (avoid thin tortillas, which tear easily)

Storage & make-ahead

Store assembled but untoasted roll ups in an airtight container in the refrigerator for up to 4 hours; reheat in a skillet over medium heat until warm and crispy.

Equipment

skillet · butter knife

Can I make Reuben Roll Ups ahead of time?

Yes. Assemble the roll ups, wrap in plastic, and refrigerate up to 4 hours. Toast just before serving for best crispiness.

What's the best way to toast them so they stay crispy?

Use a skillet over medium heat with butter, toasting 2–3 minutes per side until golden and cheese melts. Avoid microwaving, which softens the tortilla.

Can I use a different deli meat instead of corned beef?

Yes. Pastrami, turkey, or ham work well. Use the same quantity (8 oz deli-sliced).

What can I substitute for Thousand Island dressing?

Russian dressing, Dijon mustard mixed with mayo, or spicy mayo all complement the filling.

How many roll ups does this recipe make?

This recipe makes 2 large roll ups. Scale the ingredients by half for 1 roll up, or double for 4.