recipe: reuben wraps

I tried something new, based just on what I had around me today. It's worth trying again.

I didn't have any gluten-free sliced bread, because there wasn't any at the grocery store, so I bought tortilla wraps instead.

1. one gluten-free tortilla wrap (but the spinach variety)
2. two slices of sandwich pastrami, sliced into strips
3. a few spoons full of sauerkraut
4. a long squirt of Thousand Island dressing

Wrap it up and eat.  Not bad.  I would eat it again. 

It's worthwhile to squeeze as much juice out of the sauerkraut as possible, otherwise it gets very drippy and ruins the tortilla wrap dough.  My pastrami is the cheapest stuff in the store and not very spicy, so I may add some fresh-cracked pepper next time.  Also, it was quite thin, so I may add more slices per roll. I wonder if some salty green olive would add some "bite" to it?

What spices could I add?  Dill, coriander, cardamom?  I think all of those are used in the normal corned beef recipe for a reuben sandwich.