Reuben Lettuce Wraps

This is not your typical Reuben sandwich. The typical Reuben is laden with fat, carbs and lots and lots of calories. This Reuben has all (or at least MOST) of the rich flavors you love in a Reuben sandwich with the added crisp crunch of fresh romaine leaves curling about the filling (to take place of the bread) and a lighter thousand island sauce that tastes just as good if not better.

I know, I know, it’s April, but let’s return to the subject of Reubens … that sandwich I have always been sort of fascinated with, yet also reluctant because of the caraway seeds in the rye bread. Personally, rye bread just creeps me out. I can’t take the caraway seeds. If it wasn’t for those dang little moon-shaped seeds, I would probably LOVE rye bread and all the reubens that exist on the planet. (I’ve recently discovered that caraway seeds used in other foods are quite all right. It’s just in bread I cannot stand them.)

I’ve noticed that for people that don’t seem to have this weird caraway-in-bread aversion that afflicts me, Reuben sandwiches seem to be almost a decadent indulgence. They just WANT one every March. And quite often outside of that. I could join that club … if it weren’t for caraway seeds in bread. Why on EARTH do they put caraway seeds in bread?!? (I guess it must taste good to someone, somewhere …)

Perhaps it’s better this way. Yeah, whatever … let them put caraway seeds in their rye bread. Most bread is delicious and I love it, but bread seems to want to make my body fat (as reported by my friendly bathroom scale). So I personally think it’s really awesome that I don’t even mind skipping the bread for this “sandwich”. Because if I can GLADLY skip the bread and still enjoy the best part of the sandwich with an amazing CRUNCH from the lettuce? That’s a total win in my book.

My scale wants me to tell you that she agrees.

P.S. Please use my healthier thousand island dressing recipe with this! I think you’ll love it even more than that fatty store-bought version.

Reuben Lettuce Wraps

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 - 12 servings 1x

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Ingredients

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For the Reuben filling:

• 1 Tablespoon butter
• 1 cup finely chopped onion
• 2 – 3 cloves garlic, peeled & chopped
• 4 oz. Greek cream cheese (or Neufchatel)
• 1 cup shredded swiss cheese
• 1/4 cup rye bread crumbs (optional)
• 2 cups sauerkraut
• 12 oz. (about 2 cup) chopped corned beef

For the wraps:

• Romaine lettuce leaves
• Thousand island dressing (recipe here)
• For garnish: Chopped green onion or chives

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Instructions

1. In a saute pan or frying pan, melt the butter over medium heat. Add the onion and garic and saute until the onion is soft and translucent. Stir in the cream cheese, swiss cheese and 1/4 cup crumbs. Stir until the cheeses melt and the crumbs are incorporated. Remove from heat.
2. Meanwhile, spread the sauerkraut over clean kitchen towel(s), then roll up the towels and wring out all of the moisture you can over the sink.
3. In a medium mixing bowl, stir together the cheesy mixture with the corned beef and sauerkraut.
4. For each wrap: choose two romaine lettuce leaves that fit together well and make a nice “taco” shape. Spread the filling down the center of the leaves, drizzle with thousand island dressing and sprinkle with chopped green onion. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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