Chicken Brie Holiday Wrap (Printable)

Savory chicken and brie toasted wrap with cranberry sauce and fresh herbs for festive flavor.

# 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 - 1/2 cup baby spinach leaves
04 - 1/4 small red onion, thinly sliced

→ Condiments

05 - 2 tablespoons cranberry sauce, whole berry or smooth

→ Wraps

06 - 2 large flour tortillas, 10-inch

→ 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 Steps:

01 - Lay the tortillas flat on a clean surface.
02 - If desired, spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Layer half of the chicken, brie, spinach, and red onion evenly onto each tortilla.
04 - Top each with a tablespoon of cranberry sauce, then sprinkle with fresh herbs and black pepper as preferred.
05 - Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the fillings.
06 - 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 and the brie is melted.
07 - Remove the wraps from the pan, slice in half, and serve immediately while warm.

# Expert Advice:

01 -
  • It turns holiday leftovers into something that feels special, not like reheated scraps.
  • The brie melts into creamy pockets that mix with tart cranberry sauce in every bite.
  • You can throw it together in less time than it takes to decide what to watch on TV.
  • Toasting the wrap in a hot pan gives it crispy edges and a buttery, golden crust.
02 -
  • Do not overheat the pan or the tortilla will burn before the brie melts inside.
  • If your brie is cold and firm, microwave it for 10 seconds to soften it before adding to the wrap.
  • Press the wrap down gently with a spatula while toasting to help the layers stick together.
  • Let the wrap rest for a moment after toasting or the filling will spill out when you cut it.
03 -
  • Warm your tortillas before assembling so they roll without cracking, even if they have been in the fridge.
  • Use a cast iron skillet if you have one, it gives the wrap an even, crispy crust with beautiful golden spots.
  • Do not skip the seam side down step, it seals the wrap shut and keeps everything tucked inside.
  • If the brie is too runny after baking, pop it in the fridge for 10 minutes to firm up before slicing.
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