Corned Beef Swiss Reuben Lettuce Wraps
This recipe gives Grandma Eileen’s classic diner-style Reuben a lighter twist by swapping rye bread for crisp lettuce leaves. You still get all the familiar flavors—savory corned beef, melted Swiss cheese, and tangy sauerkraut—but in a low-carb, easy-to-hold wrap that’s perfect for both quick weeknight meals and relaxed weekend bites.
Serve them warm right from their foil trays for that nostalgic diner feel. Pair with dill pickles, cherry tomatoes, or a simple green salad to balance the richness. For a more filling spread, add a bowl of vegetable or beef soup. Extra dressing or a side of grainy mustard makes a great dipping option.
🥬 Low-Carb Reuben Lettuce Wraps
📝 Ingredients
- Crisp lettuce leaves – 8 (romaine hearts or butter lettuce)
- Cooked corned beef – 8 oz, cut into thin strips
- Sauerkraut – 1 cup, drained and squeezed dry
- Swiss cheese – 6 slices (about 4–5 oz), halved
- Mayonnaise – ¼ cup
- Sugar-free ketchup – 2 tbsp
- Dill pickle relish – 1 tbsp (or finely chopped pickles)
- Horseradish (optional) – 1 tsp
- Smoked or sweet paprika – ¼ tsp
- Onion powder – ¼ tsp
- Garlic powder – ¼ tsp
- Melted butter or avocado oil – 1 tbsp
- Salt & pepper – to taste
- Nonstick spray – as needed
👩🍳 Directions
Preheat & Prepare
Preheat the oven to 400°F (200°C). Lightly coat foil trays or foil “boats” with nonstick spray.
Prep the Lettuce
Wash and dry the lettuce leaves well. Trim any thick stems so they’re easier to fold.
Mix the Dressing
In a bowl, combine mayonnaise, ketchup, relish, horseradish (if using), paprika, onion powder, and garlic powder. Season lightly with salt and pepper.
Prepare the Fillings
Make sure the sauerkraut is well drained. Slice the corned beef into strips and cut the cheese slices in half.
Assemble
Lay the lettuce leaves in the trays, slightly overlapping. Spread a small amount of dressing on each leaf. Add corned beef, followed by sauerkraut, then top with cheese.
Brush & Season
Lightly brush with melted butter or oil and sprinkle with black pepper.
Bake
Bake for 8–12 minutes, until the cheese is melted and lightly golden and the edges of the lettuce begin to crisp.
Fold & Serve
Let cool for a few minutes, then fold each leaf over the filling like a taco. Serve warm with extra dressing or mustard on the side.
