With both kids in college we spend quite a bit more time than usual at restaurants. I am still hesitant about eating in so we order out most often. We then “picnic” nearby and enjoy our time together. One of the places we have tried is a local college “joint” that specializes in wraps with tater tots inside. It bulks up the wraps for hungry college kids and maybe soak up a bit of beer after a night out. This place is open until late night, 2 – 3 am.
This wrap is a homemade version of a Grilled Reuben that may be on their menu.
Reuben Wtap - College Style
- 1 (20 oz) bag frozen mini tater puffs, baked to crispy according to package directions
- 2 cups corned beef, leftover chopped or a chunk from the deli section chopped
- 1 (16 oz) can sauerkraut, drained and squeezed of excess liquid with a paper towel
- 1 (8 oz) block Swiss cheese, shredded
- 1/2 cup Russian Dressing
- 2 slices Rye bread, toasted to well done and crumbled into fine crumbs (optional)
- 6 large flour tortillas
- While the potato puffs are cooking toast the rye bread to crispy and crumble into fine crumbs. This gives the sandwich more of the Reuben flavor but you can skip this step if you prefer to leave the bread out.
- Warm your grill pan or George Foreman.
- In the center of each tortilla pile 1/6th of the ingredients: potato puffs, corned beef, sauerkraut, Swiss Cheese, Russian dressing, and rye bread crumbs. Then fold each side in over the ingredients and then the top and bottom fold down to secure. Like making a burrito.
- Place seam side down on your griddle and allow to brown before flipping if needed.
- Once the wrap is golden on both sides remove from pan and serve hot with a side of extra Russian Dressing for dipping as desired.