How to Make the Perfect Pastrami Crunchwrap
American Fusion · Medium · 25 min · 2 servings
A deli-inspired crunchwrap stuffed with savory pastrami, Swiss cheese, and tangy mustard aioli. Crispy on the outside and packed with bold flavors inside.
Why this recipe works
This Pastrami Crunchwrap recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 720 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 large flour tortillas
- 2 small tostada shells
- 6 oz sliced pastrami
- 4 slices Swiss cheese
- 0.5 cup sauerkraut
- 3 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1 tbsp butter
Step by step instructions
Step 1: Make the Mustard Aioli
In a small bowl, whisk together the Dijon mustard and mayonnaise until fully combined. Set aside.
Step 2: Warm the Pastrami
In a skillet over medium heat, warm the pastrami slices for 2 minutes until heated through and slightly caramelized on the edges.
Step 3: Assemble the Crunchwrap
Lay a large flour tortilla flat. Spread mustard aioli in the center, layer with Swiss cheese, warm pastrami, sauerkraut, and place a tostada shell on top. Fold the edges of the tortilla up and over the tostada, pleating as you go to seal.
Step 4: Griddle the Crunchwrap
Melt butter in a large skillet over medium heat. Place the crunchwrap seam-side down and press gently with a spatula. Cook for 3 minutes per side until golden brown and crispy.
Step 5: Slice and Serve
Remove from heat, let rest for one minute, then slice in half diagonally and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pastrami → corned beef
- Swiss cheese → provolone cheese
- sauerkraut → pickled red onions
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a tortilla that is too small causes the wrap to burst open during griddling
- Skipping the press with a spatula results in uneven browning
- Adding cold wet sauerkraut without draining it makes the wrap soggy
Nutrition facts
Per serving: 720 calories, 38g protein, 58g carbs, 36g fat, 3g fiber.
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