By If Zaria is going out there telling the world her daddy makes food so good it closes eyes, then I’d better show up to the lunch box game accordingly. These Chicken Reuben Roll Ups are what I make when I want something that feels a little special without a lot of fuss — the kind of sandwich that a four-year-old’s career-day speech can actually live up to. She asked me to pack “the roll ones” the very next morning, and honestly, that’s the only review I need.
Chicken Reuben Roll Ups
Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min | Servings: 4
Ingredients
- 4 large flour tortillas (10-inch)
- 1 1/2 cups cooked chicken breast, shredded or thinly sliced
- 1 cup sauerkraut, well drained and patted dry
- 4 slices Swiss cheese
- 1/2 cup Thousand Island dressing
- 1/2 teaspoon caraway seeds (optional)
- 1 tablespoon butter or olive oil, for toasting
Instructions
- Prep the tortillas. Lay all four tortillas flat on a clean surface. Spread 2 tablespoons of Thousand Island dressing evenly across each one, leaving a 1-inch border around the edges.
- Layer the fillings. Place one slice of Swiss cheese on each tortilla. Top with a portion of shredded chicken, then a generous spoonful of drained sauerkraut. Sprinkle with caraway seeds if using.
- Roll them up. Fold in the sides of each tortilla slightly, then roll up tightly from the bottom to form a compact wrap. Press gently to seal.
- Toast until golden. Heat butter or oil in a large skillet over medium heat. Place roll ups seam-side down and cook for 2–3 minutes per side, until the exterior is golden and the cheese is melted. Work in batches if needed.
- Slice and serve. Cut each roll up diagonally in half and serve warm. Extra Thousand Island dressing on the side for dipping is always a good call.
Nutrition (per serving)
Calories: 390 | Protein: 28g | Fat: 16g | Carbs: 32g | Fiber: 2g | Sodium: 820mg