Save to Pinterest The first time I made this wrap, I was staring at a fridge full of holiday leftovers and zero motivation to turn on the oven. I had a wedge of brie from the cheese board, some chicken from dinner the night before, and a jar of cranberry sauce no one had touched. I grabbed a tortilla, layered everything in, and pressed it into a hot skillet. The smell of melting brie and toasted tortilla hit me instantly, and I knew I'd stumbled onto something special.
I made these wraps for my sister the day after Thanksgiving, and she was skeptical at first. She thought I was just trying to get rid of leftovers. But after one bite, she got quiet, then asked if I could make her another one. We sat at the kitchen counter with our wraps and mugs of cider, and it felt more relaxed than any of the formal meals we'd had that week.
Ingredients
- Cooked chicken breast: Leftover chicken works perfectly here, and shredding it helps it blend with the cheese and cranberry. If it's a little dry, the brie and condiments will bring it back to life.
- Baked brie: This is the star of the wrap. Brie melts beautifully and adds a rich, creamy layer that makes everything taste luxurious. I usually remove the rind, but it's up to you.
- Baby spinach leaves: Fresh spinach adds a little green and a mild earthy flavor without overpowering the other ingredients. It also gives the wrap some texture.
- Red onion: A small amount of thinly sliced red onion adds sharpness and a bit of crunch. Don't skip this, it balances the richness of the brie.
- Cranberry sauce: This is what makes it taste like the holidays. The sweet tartness cuts through the cheese and ties everything together.
- Flour tortillas: Use large, soft tortillas so they fold easily and toast up crispy on the outside. I prefer the kind that are pliable and fresh.
- Mayonnaise or Dijon mustard: Optional, but a thin layer adds moisture and a subtle tang that complements the other flavors.
- Fresh herbs: A sprinkle of thyme or parsley adds a little brightness and makes the wrap feel more finished.
Instructions
- Prep the tortillas:
- Lay the tortillas flat on a clean surface. If you're using mayo or mustard, spread a thin layer right in the center where the fillings will go.
- Layer the fillings:
- Divide the chicken, brie, spinach, and red onion evenly between the two tortillas. Add a tablespoon of cranberry sauce on top of each, and sprinkle with herbs and black pepper if you like.
- Roll the wraps:
- Fold in the sides of the tortilla first, then roll it up tightly from the bottom. Keep the filling snug so nothing falls out when you toast it.
- Toast the wraps:
- Heat a nonstick skillet or grill pan over medium heat. Place the wraps seam-side down and toast for 2 to 3 minutes per side, until golden brown and the brie starts to melt. The outside should be crispy and warm.
- Slice and serve:
- Remove from the pan, slice each wrap in half on the diagonal, and serve while it's still warm. The brie should be soft and gooey inside.
Save to Pinterest There's something about the way the warm tortilla cracks open and the brie oozes out that makes this feel like a real treat. I started making these wraps every year after the holidays, and now they're part of the routine. It's the kind of meal that makes leftovers feel exciting again.
Serving Suggestions
I like to serve these wraps with a simple side salad or a handful of crispy roasted vegetables. They're also great with a cup of soup, especially something light like butternut squash or tomato bisque. If you're feeling fancy, pour a glass of Pinot Noir or some sparkling apple cider. The wrap is rich enough to stand on its own, but the pairing makes it feel more like a full meal.
Variations and Substitutions
If you don't have brie, camembert or even a soft goat cheese works well. You can swap the cranberry sauce for fig jam if you want something a little deeper and less tart. For extra crunch, add thinly sliced apple or a handful of toasted walnuts. I've also made this with turkey instead of chicken, and it's just as good. If you need it gluten-free, use a gluten-free tortilla or wrap, just check the label to make sure it's pliable enough to roll.
Storage and Reheating
These wraps are best eaten fresh and warm, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to two days. To reheat, unwrap and toast them again in a skillet over medium heat until warmed through. The microwave will make the tortilla soggy, so avoid it if you can. You can also assemble the wraps ahead of time and keep them in the fridge uncooked, then toast them right before serving.
- Don't freeze assembled wraps, the spinach and cranberry sauce don't hold up well.
- If you want to meal prep, keep the fillings separate and assemble fresh when you're ready to eat.
- Leftover brie can be stored in an airtight container for up to five days and used in other recipes.
Save to Pinterest This wrap has become one of my favorite ways to use up holiday leftovers without feeling like I'm eating the same thing twice. It's quick, comforting, and just different enough to feel special.
Recipe FAQs
- → Can I use other cheeses instead of brie?
Yes, soft cheeses like Camembert or mild goat cheese work well to maintain a creamy texture.
- → What type of cranberry sauce is best to use?
Both whole berry and smooth cranberry sauces add a subtle sweetness that complements the savory ingredients.
- → How can I make this wrap gluten-free?
Simply swap the flour tortillas for gluten-free wraps or lettuce leaves for a lighter option.
- → Is it possible to prepare this wrap ahead of time?
Assemble the wrap and store wrapped tightly in the refrigerator. Toast just before serving to maintain crispness.
- → What are some good beverage pairings?
Pinot Noir or sparkling apple cider complement the flavors beautifully for a festive touch.
- → Can I add extra crunch to the wrap?
Yes, adding thinly sliced apples or toasted walnuts provides a delightful texture contrast.