Low Carb Reuben Egg Roll Ups (Print)
Classic Reuben flavors wrapped in fluffy egg crepes for a protein-packed, low-carb meal
# Ingredient list:
→ Egg Wraps
01 -
02 -
03 -
04 -
05 -
→ Filling
06 -
07 -
08 -
09 -
10 -
# Directions:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
02 - Heat a nonstick skillet over medium heat with a small amount of butter. Pour enough egg mixture to coat the bottom, swirling to form a thin crepe. Cook for 1-2 minutes until set, then carefully flip and cook 10-20 seconds more. Remove and repeat to make 4 wraps total.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon of dressing across the center of each wrap.
04 - Distribute chopped corned beef evenly among the wraps, followed by sauerkraut and shredded Swiss cheese.
05 - Roll each wrap tightly around the filling. Return to the skillet for 1-2 minutes to melt cheese and heat through if desired. Slice in half, garnish with parsley, and serve warm.
# Expert Tips:
01 -
- All the tangy, savory comfort of a Reuben sandwich without the heavy carbs that leave you sluggish
- Ready in under 30 minutes but tastes like something from a deli counter
- The egg wraps are surprisingly sturdy and actually hold everything together beautifully
02 -
- Do not rush draining the sauerkraut. Even a little extra moisture will make your wraps fall apart
- The skillet should be hot enough that the egg sets immediately but not so hot it browns
- You can make the wraps ahead and refrigerate, but reheat gently so the eggs do not toughen
03 -
- A pinch of garlic powder in the egg mixture adds subtle depth
- Warm your corned beef slightly before assembling for easier rolling