If you’ve tried some of my other recipes, you’ll know that I’m all about getting creative in the kitchen, especially when it comes to winning hearts over to new flavors! I mean, sauerkraut can be a bit of an acquired taste, right? But who can resist the comfort of a classic Reuben or the cheesy deliciousness of a Mexican quesadilla?

So, here’s the scoop: I thought, why not bring the best of both worlds together and create a delightful mashup, with a healthy twist? I swapped out the traditional beef for roasted turkey because it’s got more protein and a tad less salt – plus, it’s perfect for those who aren’t big fans of beef.

Then, instead of regular tortillas or rye bread, I went for a choice of low-carb tortillas because, let’s face it, fewer refined carbs make everyone feel a bit better. (And for those who don’t eat gluten, there’s a tortilla for you, too! See ingredients, below.)

As for the dressing. I ditched the classic Reuben’s Thousand Island dressing and went for a zesty wholegrain mustard mixed with a little good-quality mayo because, yum, and no industrially refined seed oils.

The result? A speedy, mouthwatering dish that’s loaded with goodness: protein from the turkey and cheese, calcium from the cheese and sauerkraut, fiber from the sauerkraut and tortilla, plus a sprinkle of prebiotics and probiotics from that sauerkraut. It’s like a flavor-packed, nutrient-rich fiesta on a plate!

Best of all, it’s not just delicious, it’s super quick to make! Perfect for anyone looking for a tasty, healthier alternative without skimping on flavor. So, what do you say? Ready to give it a whirl and join the flavor train?

BTW, I recommend various products/brands below. That’s not because they’re sponsors (I have none!), but because they have yielded the best results in my kitchen. If you know of better alternatives, please share them in th e comments section below; thanks.

Turkey Reuben Quesadilla

Keyword: 15 Minutes Max., Appetizers & Snacks, Breakfasts, Gluten-Free (or can be), Keto (or can be), Low-Carb, Lunch, Meat & Chicken
Total Time: 15 minutes
Servings: 1
Calories: 353kcal
Protein-packed, delicious, and ready in minutes
Print Recipe


  • 1 panini press, tabletop grill, or skillet


  • 1 low-carb tortilla I love La Banderita's 8-inch tortillas (4 g net carb), which I used to calculate the nutrition information for this dish (below). For gluten-free folks, I recommend Mission's GF wraps (21 g net carb)
  • 1 tbsp wholegrain mustard
  • ½ tbsp mayonnaise use homemade olive oil mayonnaise or 100% avocado-oil mayonnaise (Chosen Foods or Primal Kitchen brands)
  • 2 slices Swiss cheese sliced; something like this
  • ¼ cup raw, fermented sauerkraut Place in a small strainer and squeeze the juice out with the back of a spoon.

    Raw, fermented sauerkraut is rich in probiotic bacteria; you can find it in the chiller section of most supermarkets. Sauerkraut packed in vinegar does not supply probiotics; I use this in cooked dishes.

  • 2 slices roasted turkey sliced, preferably organic/pastured; something like this


  • Preheat your tabletop grill, panini toaster, or skillet (medium heat).
  • Meanwhile, place the tortilla on a clean cutting board. Spread evenly with mustard & mayo and mix the two together with the back of a spoon.
  • Place a slice of Swiss cheese on one half of the tortilla. Top this with the turkey slices and the de-juiced sauerkraut (see note in ingredients). Finally, place the second slice of cheese on top of the sauerkraut.
  • Fold the empty half of the tortilla over the stacked ingredients. Spray the panini press/tabletop grill with olive oil (I use a Misto oil sprayer) or pour a splash of olive oil into the skillet and swirl it around to spread it out evenly.
  • Place the folded tortilla into the press/grill/skillet and cook until the cheese is melted and the outside of the tortilla is golden-brown and crispy. If using a skillet, press the tortilla down with a spatula, flip after 1½ to 2 minutes, and cook on the other side until golden brown on both sides.
  • While the tortilla is cooking, toss 2 cups of green leaves (I love arugula), shredded cabbage, or some other crunchy vegetable with olive oil dressing, scatter, if desired, with nuts, cranberries, grated cheese, or cubed apples (as here), and serve onto a plate.
  • As soon as the tortilla is ready, place it on the plate next to the salad and enjoy immediately.


Calories: 353kcal | Carbohydrates: 8g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 1662mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 9mg | Calcium: 413mg | Iron: 2mg