Save I threw this together one chilly December afternoon when I had a wedge of leftover brie from a holiday party and some roast chicken in the fridge. The idea of melting that creamy cheese into a crispy wrap sounded perfect. I added a swipe of cranberry sauce, thinking it might be too much, but the sweet-tart bite balanced everything. When I pressed it into the skillet and heard that first sizzle, I knew I was onto something good. Now its my favorite way to use up festive leftovers without feeling like Im eating the same meal twice.
I remember making these wraps the day after Christmas when everyone was still in pajamas and nobody felt like cooking a big meal. I set the skillet on the stove, laid out the tortillas, and let people build their own with whatever cranberry sauce and cheese was left. The kitchen smelled like toasted bread and melted butter, and for a few quiet minutes, it felt like the holiday magic was still hanging around. We ate them standing at the counter, and I think someone said it was better than the original feast.
Ingredients
- Cooked chicken breast: Leftover roast chicken is ideal here because its already seasoned and tender, plus it saves you from cooking anything from scratch.
- Baked brie: Using leftover brie that's already been baked makes it even creamier and easier to slice, and you can leave the rind on or peel it off depending on your preference.
- Baby spinach leaves: These add a fresh, slightly earthy contrast to the rich cheese and dont need any prep beyond a quick rinse.
- Red onion: A little sharpness and crunch cuts through the creaminess, and slicing it thin keeps it from overpowering the wrap.
- Cranberry sauce: This is the secret ingredient that ties everything together with a sweet, tangy punch that tastes unmistakably like the holidays.
- Flour tortillas: Go for the large ten-inch ones so you have plenty of room to fold and roll without tearing.
- Mayonnaise or Dijon mustard: A thin smear adds moisture and a hint of tang that makes every bite more cohesive.
- Fresh herbs: A sprinkle of thyme or parsley brings a bright, aromatic note that makes the whole wrap feel a little more special.
Instructions
- Prep Your Tortillas:
- Lay your tortillas flat and give yourself a clean workspace. If youre using mayo or mustard, spread it gently in the center so it doesnt squish out when you roll.
- Layer the Fillings:
- Start with the chicken, then nestle in the brie slices, spinach, and red onion, building everything in the middle so its easy to fold. Top with a generous spoonful of cranberry sauce and a pinch of herbs and pepper if you like.
- Fold and Roll:
- Tuck in the left and right sides first, then roll from the bottom up, keeping it snug but not so tight that the filling bursts out. The seam should end up on the bottom.
- Toast Until Golden:
- Heat your skillet over medium and place the wraps seam-side down, pressing gently with a spatula. Let them sizzle for two to three minutes per side until theyre crispy and the brie starts oozing.
- Slice and Serve:
- Pull them off the heat, slice each wrap in half on a diagonal, and serve while theyre still warm and melty.
Pin it One evening I made these for a friend who was feeling a little burnt out from all the holiday chaos. We sat by the fireplace with our wraps and mugs of cider, and she told me it was the first meal that week that didnt feel like an obligation. That's when I realized food doesnt always have to be fancy or complicated to matter, sometimes its just about warmth and ease and sharing something good with someone you care about.
Serving Suggestions
These wraps are perfect on their own, but if you want to round out the meal, serve them with a handful of kettle chips, a simple green salad, or a cup of butternut squash soup. A glass of Pinot Noir complements the brie beautifully, or keep it cozy with sparkling apple cider if youre keeping things alcohol-free. Theyre also fantastic for a casual holiday brunch or a quick weeknight dinner when you dont feel like turning on the oven.
Storage and Reheating
If you have leftover wraps, wrap them tightly in foil and store them in the fridge for up to two days. To reheat, unwrap and warm them in a skillet over low heat for a few minutes on each side, or pop them in a 350-degree oven until heated through. The microwave will work in a pinch, but youll lose that crispy exterior I love so much. You can also prep the wraps ahead of time and keep them uncooked in the fridge, then toast them fresh when youre ready to eat.
Variations and Swaps
This recipe is incredibly flexible and welcomes all kinds of creative tweaks. If you dont have brie, try camembert, goat cheese, or even a sharp white cheddar. Swap the cranberry sauce for fig jam, apricot preserves, or a drizzle of honey mixed with a little balsamic vinegar. For extra texture, tuck in some sliced apples, dried cranberries, or toasted walnuts.
- Use turkey instead of chicken for a true day-after-Thanksgiving vibe.
- Add a handful of arugula or mixed greens if you want a peppery kick.
- Try a whole wheat or spinach tortilla for a slightly earthier flavor and a bit more fiber.
Pin it This wrap has become my go-to whenever I need something comforting, quick, and a little bit festive without any fuss. I hope it brings you the same cozy satisfaction it's brought me, whether youre using up holiday leftovers or just craving something warm and delicious on a cold day.