Corned Beef & Swiss Wraps

So long, cabbage! Corned beef is branching out to a delicious lunchtime spin on the Irish classic.



  • 1 tbsp (15 mL) canola oil
  • 1/2 tbsp (7 mL) Dijon Mustard Rub
  • 2 medium whole dill pickles
  • 4 oz (125 g) Swiss cheese
  • 1/2 cup (125 mL) light mayonnaise
  • 1   garlic clove, pressed
  • 12 oz (350 g) deli corned beef
  • 3 (11-in./28-cm) spinach flour tortillas (see Cook’s Tip)


  1. Slice pickles lengthwise with Serrated Peeler. Grate cheese with Microplane® Adjustable Coarse Grater. Combine mayonnaise, garlic pressed with Garlic Press and rub in Classic Batter Bowl; mix well. 

  2. To assemble wraps, top with one-third mayo mixture, layer two slices of the corned beef widthwise over center of one tortilla, overlapping as necessary; one-third of the pickles, two additional slices of corned beef and one-third of the cheese. Fold in sides of tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.

  3. Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3-4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.


  • 6  servings of 1/2 wrap

Cook's Tips:

Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave on HIGH 30–45 seconds or until warm.



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