Hot Reuben Sandwich Wraps
The best-textured, though most expensive, sauerkraut comes in glass jars from the refrigerated section of the grocery store. To save money, try the less expensive canned sauerkraut.
1 cup shredded Swiss cheese
1 cup shredded American cheese
8 oz deli corned beef, chopped
1 cup mayonnaise
1 Tbsp spicy brown mustard
2 cup sauerkraut
8 (8-inch) wheat tortillas
Preheat oven to 350°F. Grease a medium baking dish. Combine Swiss and American cheeses, corned beef, mayonnaise, mustard and sauerkraut in a large bowl; mix well.
Spread 1/4 cup cheese mixture down the center of each tortilla. Roll to enclose filling.
Place tortillas in prepared baking dish. Bake until cheese is melted and filling is hot, about 25 minutes.
Serve wraps hot or at room temperature. Garnish with additional sauerkraut and shredded cheese if desired.
Turn these wraps into a quick hors doeuvre. Cut each wrap into 1-inch slices. Secure each with a toothpick.