Confession: I used to hate all of the individual components of a Reuben Sandwich.  Rye bread, sauerkraut, corned beef and thousand island?  No thank you.  But in my teen years, I tried a reuben sandwich and it was magica.  I still disliked the ingredients, but I LOVED the sum of their parts because it all just went together so well.  Fast forward years later, and I can’t remember the last time I even had a Reuben.  I figured it was time to get creative and come up with a completely new spin on the flavor profile using Paleo friendly ingredients.  So, I came up with this simple and quick recipe using Paleo Wraps to make “crepes”.  The end products is a savory, warm, melty “Reuben” without the bread or cheese.

 Reuben 1

Makes 1 Crepe

2 Paleo Wraps
4 oz of pastrami or corned beef
2-3 Tablespoons of sauerkraut, more if desired
2-3 Tablespoons of Paleo Thousand Island dressing (Paleo mayonnaise plus Paleo ketchup and diced pickles/relish, optional)
1 Egg, to use as a wash
Make an egg wash by whisking the egg in a small bowl with about a tablespoon of water
Brush the egg wash along all sides of each Paleo Wrap, making a thin border

Reuben 2

Spread a layer of Thousand Island on each Paleo Wrap

Reuben 3

Layer meat, sauerkraut, meat and more dressing as desired on one of the two of the wraps
Cover the wrap with toppings with the other wraps that has sauce only
Press all edges together to help the seams fuse, use more egg was along the edges if needed

Reuben 4

Brush a very light layer of egg wash on each side of the sandwiches
Heat a skillet on medium heat with a few drops of olive oil
Cook your “crepe” on each side for about 1-2 minutes

Reuben 5

Voila! French style crepes filled with savory Reuben flavors