Pin it I stumbled on this wrap idea the day after Christmas, standing in front of an open fridge full of orphaned containers. There was half a wheel of baked brie from the cheese board, some cranberry sauce no one finished, and a pile of roasted chicken breast. I grabbed a tortilla and started layering, mostly out of hunger and a little bit of curiosity. What came out of that skillet a few minutes later was so good I made two more the next day.
I made these wraps for my sister when she came over on Boxing Day, still in her pajamas and complaining about too much pie. She took one bite, closed her eyes, and said it tasted like the best parts of the holiday without the guilt. We sat at the counter with our halves on paper towels, dipping the edges in extra cranberry sauce and laughing about how we used to fight over the last slice of brie every year.
Ingredients
- Cooked chicken breast: Leftover roast chicken works beautifully here. Shred it with your fingers for better texture, or slice it thin if it is cold from the fridge.
- Baked brie: The rind is edible, but I peel it off because it does not melt as smoothly. Use brie that is already soft from baking, it saves time and adds richness.
- Baby spinach leaves: They wilt just enough when the wrap gets toasted, adding a fresh, earthy note without turning soggy.
- Red onion: Slice it paper thin so it does not overpower the brie. A quick soak in cold water takes the edge off if raw onion is too sharp for you.
- Cranberry sauce: Whole berry sauce gives little bursts of tartness, but smooth works just as well. Do not skip this, it is the flavor that ties everything together.
- Flour tortillas: Go for the large, soft kind. Stale tortillas crack when you roll them, so check the date or warm them for a few seconds first.
- Mayonnaise or Dijon mustard: A thin layer adds moisture and a subtle tang. I usually go with Dijon because it feels a little fancier.
- Fresh herbs: Thyme or parsley from the holiday herb tray works perfectly here. Chop them fine and sprinkle just before rolling.
- Black pepper: A few cracks of fresh pepper over the top brings out the savory notes in the chicken and brie.
Instructions
- Prep the tortillas:
- Lay them flat on your counter or a big cutting board. If they are cold, warm them in a dry skillet for 10 seconds so they fold without tearing.
- Spread the base:
- Smear a thin layer of mayo or Dijon down the center of each tortilla, leaving about an inch on each side. This keeps the filling from sliding around and adds a little moisture.
- Layer the filling:
- Start with half the chicken on each tortilla, then add the brie slices, a handful of spinach, and a few rings of red onion. Do not overfill or it will burst when you roll it.
- Add the cranberry sauce:
- Spoon a tablespoon of cranberry sauce right down the center, then sprinkle with herbs and a crack of black pepper if you are using them. The sauce will spread a little when the wrap gets warm.
- Roll it up:
- Fold in the left and right sides first, then roll from the bottom up, tucking as you go to keep it tight. Press down gently at the end to seal.
- Toast the wraps:
- Heat a nonstick skillet or grill pan over medium heat. Place each wrap seam side down and let it toast for 2 to 3 minutes until golden and crispy, then flip and repeat. The brie will start to ooze a little, and that is exactly what you want.
- Slice and serve:
- Remove from the pan, let them sit for 30 seconds, then slice each wrap in half on the diagonal. Serve while they are still warm and the cheese is melty.
Pin it The first time I served these at a casual lunch, someone asked if I had gotten them from a cafe. I laughed and said no, just leftovers and a hot pan. But that is what I love about this recipe, it feels like something you would order, but it is just clever use of what is already sitting in your fridge. It tastes like the holidays without any of the fuss.
What to Serve It With
I usually pair these wraps with a handful of kettle chips or a simple green salad with a lemon vinaigrette. If you are feeling fancy, a cup of butternut squash soup on the side makes it feel like a real lunch. A glass of chilled Pinot Noir or sparkling apple cider goes perfectly with the brie and cranberry combo.
How to Store and Reheat
You can wrap the assembled, untoasted wraps tightly in foil and keep them in the fridge for up to a day. When you are ready to eat, just toast them in a skillet as directed. If you have already toasted them, reheat in a 350 degree oven for 5 minutes to crisp them back up. Microwaving works in a pinch, but the tortilla will get soft instead of crispy.
Make It Your Own
This wrap is forgiving and loves a little improvisation. I have added thin apple slices for crunch, swapped cranberry for fig jam when I ran out, and even tucked in some toasted walnuts for extra texture. If you do not have brie, camembert or even a good sharp white cheddar works in a pinch.
- Try adding arugula instead of spinach for a peppery kick.
- Spread a thin layer of cream cheese under the chicken for extra creaminess.
- Use turkey instead of chicken if that is what you have left over from the holiday meal.
Pin it This wrap has become my go to move every year now, the thing I look forward to almost as much as the holiday meal itself. It is proof that leftovers do not have to feel like leftovers at all.
Recipe FAQs
- → Can I use fresh chicken instead of leftover?
Yes, freshly cooked chicken breast works well and keeps the wrap moist and flavorful.
- → What’s the best way to melt the brie inside the wrap?
Toasting the wrap seam-side down in a medium-hot skillet for 2–3 minutes per side ensures the brie melts evenly without burning.
- → Are there alternative toppings to cranberry sauce?
Fig jam or a drizzle of honey can provide a different sweet contrast that complements the creamy brie.
- → How can I add extra crunch to this dish?
Thinly sliced apples or toasted walnuts add a pleasant texture and pair well with the other ingredients.
- → Is it possible to swap flour tortillas for gluten-free options?
Yes, gluten-free tortillas can be used, though texture and toasting times may vary.