Save Last December, I stood in front of my open fridge staring at trays of holiday leftovers, wondering how to turn them into something that actually felt like a meal. That's when I spotted the little wheel of baked brie from our cheese board and the container of sliced turkey—well, chicken in my case—and thought, why not wrap it all up? The first bite was warm, creamy, and just sweet enough from the cranberry sauce that I actually texted my sister a photo mid-chew. Now every year after the big dinner, I look forward to these wraps almost as much as the feast itself.
I made these for my cousin the day after Thanksgiving when she stopped by to pick up her forgotten Tupperware. She was skeptical at first—wraps aren't exactly festive—but after one bite she asked if I had enough brie left to make her another. We ended up sitting at the kitchen counter with our wraps and mugs of cider, laughing about how much better this felt than reheating a plate in the microwave. She still texts me every holiday season asking if I'm making the wraps again.
Ingredients
- Cooked chicken breast: Leftover roast chicken works beautifully here, and shredding it helps it stay tucked inside the wrap without sliding out when you bite in.
- Baked brie: The star of the show—use leftover brie from a cheese board, and don't worry about removing the rind unless it bothers you, it softens when heated.
- Baby spinach leaves: They add a fresh bite and a little color without overpowering the creamy, savory flavors.
- Red onion: Slice it as thin as you can; it brings a mild sharpness that cuts through the richness of the brie.
- Cranberry sauce: Whether you use the canned stuff or homemade, it's the sweet-tart glue that ties everything together.
- Flour tortillas: Go for the large ten-inch ones so you have room to fold without tearing, and they toast up beautifully in the pan.
- Mayonnaise or Dijon mustard: Optional, but a thin smear adds moisture and a little tang that wakes up the whole wrap.
- Fresh herbs: A sprinkle of thyme or parsley makes it taste like you tried, even though you didn't really.
- Black pepper: Just a few grinds at the end—it's a small thing, but it makes a difference.
Instructions
- Prep your tortillas:
- Lay them flat on your counter and give them a quick look for any tears. If you want a little extra flavor, spread a thin layer of mayo or Dijon right down the center.
- Build the filling:
- Divide the chicken, brie, spinach, and red onion evenly between the two tortillas, keeping everything in the middle third so it's easier to roll. Spoon a tablespoon of cranberry sauce on top of each and add your herbs and pepper if you're using them.
- Roll it up:
- Fold in the left and right sides of the tortilla, then roll tightly from the bottom up like you're swaddling a baby. Press gently as you go to keep everything compact.
- Toast until golden:
- Heat your skillet over medium and place the wraps seam-side down. Let them cook for two to three minutes per side until they're golden and crispy, and you can smell the brie starting to melt.
- Slice and serve:
- Take them off the heat, cut each wrap in half on the diagonal, and serve them while they're still warm and the cheese is gooey.
Pin it There's something quietly satisfying about turning leftovers into something people actually get excited about. The first time I served these, my brother-in-law—who usually just microwaves a plate and calls it done—asked how I made them and actually wrote it down. It reminded me that good food doesn't have to be complicated, it just has to taste like you cared enough to put it together with intention.
Storing and Reheating
If you have leftover wraps, wrap them tightly in foil and keep them in the fridge for up to two days. To reheat, skip the microwave—it'll make the tortilla soggy—and instead warm them in a dry skillet over medium-low heat for a few minutes on each side. The brie will soften again and the tortilla will crisp back up, almost like it's fresh.
Swaps and Variations
If you don't have brie, camembert or even a good sharp white cheddar works in a pinch, though you'll lose a little of that creamy melt. Turkey is the obvious swap for chicken, and honestly it's just as good—sometimes better if your turkey was herb-roasted. For a sweeter twist, try fig jam instead of cranberry sauce, or add thin slices of Granny Smith apple for crunch and a pop of tartness.
What to Serve It With
These wraps are filling enough to stand on their own, but if you want something on the side, a handful of mixed greens with a light vinaigrette keeps it fresh and simple. A cup of tomato soup is cozy and nostalgic, especially if it's cold outside. And if you're feeling festive, pour yourself a glass of Pinot Noir or sparkling apple cider—both complement the cranberry and brie without fighting for attention.
- A small green salad with lemon dressing cuts through the richness.
- Sweet potato fries add a little crunch and sweetness that pairs surprisingly well.
- Leftover roasted vegetables, especially Brussels sprouts or carrots, make it feel like a real plate.
Pin it This is the kind of recipe that doesn't need a special occasion, but somehow makes any day feel a little more special. I hope it becomes one of those things you reach for when you want something easy, warm, and just a little bit fancy.
Frequently Asked Questions
- → Can I substitute the flour tortillas with gluten-free options?
Yes, gluten-free wraps or tortillas can be used to suit dietary needs without affecting the overall flavor and texture much.
- → How can I make this wrap more crunchy?
Add thinly sliced apples or toasted walnuts inside the wrap before toasting for a pleasant crunch contrast.
- → What herbs work best with chicken and brie in this wrap?
Fresh thyme, parsley, or a sprinkle of black pepper complement the creamy brie and savory chicken well.
- → Is it necessary to toast the wrap after assembling?
Toasting helps melt the brie and lightly crisp the tortilla, enhancing both texture and flavor.
- → Can cranberry sauce be replaced with other spreads?
Yes, fig jam or a similar sweet-tart spread creates a delicious alternative to cranberry sauce.