Chicken Brie Holiday Wrap (Print Version)

Tender chicken and creamy brie combined with cranberry sauce in a toasted wrap, ideal for festive meals.

# What You'll Need:

→ Proteins

01 - 1 cup cooked skinless chicken breast, sliced or shredded

→ Cheese

02 - 3.5 oz baked brie, sliced, rind removed if preferred

→ Vegetables & Greens

03 - ½ cup baby spinach leaves
04 - ¼ small red onion, thinly sliced

→ Condiments

05 - 2 tablespoons cranberry sauce, whole berry or smooth

→ Wraps

06 - 2 large flour tortillas, 10-inch diameter

→ Optional Add-ins

07 - 1 tablespoon mayonnaise or Dijon mustard
08 - 2 teaspoons chopped fresh herbs, such as thyme or parsley
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Lay the flour tortillas flat on a clean surface.
02 - If desired, spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Distribute half of the chicken, brie, spinach, and red onion evenly onto each tortilla.
04 - Spoon one tablespoon of cranberry sauce on top of each layered tortilla, then sprinkle with fresh herbs and black pepper if using.
05 - Fold in the sides of each tortilla, then roll tightly from the bottom to secure all fillings.
06 - Heat a nonstick skillet or grill pan over medium heat. Place wraps seam-side down and toast for 2 to 3 minutes per side until golden brown and brie is melted.
07 - Remove from heat, slice each wrap in half, and serve warm.

# Additional Tips::

01 -
  • It transforms your holiday leftovers into something that tastes intentional, not improvised.
  • The brie melts into the chicken and greens in a way that feels indulgent without any extra effort.
  • You can have it on the table in fifteen minutes, which is a gift when you're still recovering from cooking all day.
  • The cranberry sauce adds just enough sweetness to balance the richness without tasting like dessert.
02 -
  • Don't overfill the tortillas or they'll split when you roll them, and you'll lose half your filling to the skillet.
  • Always start with the wrap seam-side down in the pan—it seals itself as it toasts and won't unravel on you.
  • If your brie is cold from the fridge, let it sit out for a few minutes before building the wrap so it melts faster and more evenly.
03 -
  • Toast the wraps low and slow if you have the time—it crisps the tortilla without scorching it and gives the brie a chance to melt all the way through.
  • If you're making these for a crowd, assemble them ahead of time, wrap them in parchment, and toast them just before serving so everyone gets theirs hot.
  • A pinch of fresh thyme stirred into the cranberry sauce before spreading it makes the whole wrap taste like the holidays without any extra work.
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