Turkey Wraps with Sauerkraut – An Easy Toasted Dinner Wrap
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These easy turkey wraps with sauerkraut check every box for a quick, satisfying weeknight dinner. They’re loaded with ground turkey, tangy sauerkraut, and melty cheese, then baked until crisp and golden. Think of them as a lighter spin on a classic Reuben sandwich. They are simple to make, full of flavor, and endlessly versatile. Skip the turkey and fill your wrap with sauerkraut, cheese, and thin apple slices for a sweet-savory twist. Or use up leftover roasted turkey or any meat for an even faster meal.
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At a Glance
Will the sauerkraut make the wrap soggy?
It shouldn’t. Just make sure to drain the sauerkraut well before using it. A quick pass through a mesh strainer works perfectly.
Here’s What You Will Need
Ingredients
- Ground turkey
- Garlic powder
- Sauerkraut
- Swiss Cheese
- Russian dressing
- Tortilla sized wraps
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Turkey Wraps with Sauerkraut
- Cook the ground turkey until golden brown in a hot skillet.
- Lay out the tortillas, and smear on the dressing.
- Lay a line of cooked turkey down the middle, top with a scoop of kraut and shredded cheese.
- Wrap it up, place it on a baking sheet seam side down, brush with olive oil and bake until golden brown and crispy
Tips
- Cook extra ground turkey and freeze what you don’t use for quick meal prep another night.
- Swap the meat with slices of cooked ham, corned beef or turkey.
- Don’t overfill the wrap, less is more when it comes to rolling these wraps tightly.
Serving Suggestions
This wrap makes a great meal on its own, but if you want to round it out, try it with a garden salad, potato salad, or some crispy air fryer cauliflower on the side.
Tips and Variations
- Squeeze the sauerkraut well to keep the wraps crisp.
- Use cooked ham or corned beef in place of ground turkey
- Don’t overstuff to keep the wrap roll tight so it holds together.
- If you have leftovers, store them in an airtight container for up to 3 days.
Recipe FAQs
These wraps are best fresh, but you can absolutely store leftovers. Wrap them tightly in foil and refrigerate. Reheat in a skillet or toaster to bring back the crunch. Skip the microwave if possible.
Cook the filling up to 3 days in advance and keep it chilled. Assemble and toast right before eating for the best texture.
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Turkey Wraps with Sauerkraut
Ingredients
- 1/2 pound Ground Turkey
- 1/2 cup Sauerkraut
- 2 Wraps Tortilla sized 8 to 12 inches
- 1/8 teaspoon Garlic Powder
- 1/8 cup Russian Dressing
Instructions
- Heat oil in a heavy skillet. Once hot, cook the turkey until golden brown in a hot skillet.
- Lay out the tortillas and smear on the Russian dressing.
- Use a spoon to add a line of cooked turkey down the middle, then top with a sauerkraut and shredded cheese.
- Fold in the top and bottom of the wrap and wrap it up. Place it on a baking sheet seam side down. Brush with olive oil and bake until golden brown and crispy.
Notes
- Skip the meat and add thinly sliced apples, and leave out the dressing for a sweet and savory bite.
- Replace ground turkey with leftover chicken, turkey, ham or deli corned beef.
- Use a mesh strainer to drain the sauerkraut to keep the wraps from becoming soggy.
- Don’t overfill the wrap.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
