Grandma Eileen’s diner-style favorite, but the kind you can eat with one hand and zero fuss.

Fold for one-hand eating: Remove the trays from the oven and let the wraps cool for 3–5 minutes so they set up and are easier to handle. Working right in the foil trays, gently fold each lettuce leaf up and over its filling like a soft taco, pressing lightly so the melted cheese helps glue everything together. The foil sides will help corral any loose bits.
Serve with zero fuss: Serve the wraps directly in their foil trays on the countertop or table—no extra plates required. Offer the remaining dressing on the side for dipping or drizzling. Eat warm, holding each folded lettuce wrap in one hand, just like a diner sandwich but without the bread.
Variations & Tips
For a slightly richer, more old-school diner feel, add a thin smear of softened butter under the dressing on each lettuce leaf before filling; it mimics the flavor of buttered rye. If you miss the caraway notes from classic Reuben bread, sprinkle a pinch of caraway seeds over the sauerkraut before adding the cheese. You can swap the corned beef for thinly sliced pastrami or leftover roast beef if that’s what you have on hand, and turkey works nicely for a lighter, deli-style twist. For extra crunch, add a few shreds of raw cabbage or finely sliced green onion on top of the sauerkraut. If you prefer a more substantial wrap, double up the lettuce leaves for each one to make a thicker “shell” that can handle extra filling. These also adapt well to a stovetop: assemble the fillings on lettuce, then briefly melt the cheese under a covered skillet off the heat before folding. For make-ahead meal prep, keep the components separate—dressing, corned beef, drained sauerkraut, and washed lettuce—then assemble and bake in foil trays just before serving so the leaves stay crisp rather than soggy.