Chicken Brie Holiday Wrap (Print Version)

Festive wrap combining savory chicken, creamy brie, cranberry sauce, and spinach, toasted for a warm holiday meal.

# What You'll Need:

→ Proteins

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

→ Cheese

02 - 3.5 oz baked brie, sliced (leftover, 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 (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 onto each tortilla.
04 - Spoon a tablespoon of cranberry sauce over the fillings. Sprinkle with chopped herbs and freshly ground black pepper, if using.
05 - Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling.
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 melts.
07 - Remove wraps from heat, slice in half, and serve warm.

# Additional Tips::

01 -
  • It takes all those fancy holiday flavors and turns them into something warm and handheld in under fifteen minutes.
  • The brie gets all gooey and luxurious inside a golden, crispy tortilla without any fuss or fancy technique.
  • Its a smart way to breathe new life into leftovers and make them feel like a completely different, craveable meal.
02 -
  • Dont overstuff the tortilla or itll tear when you try to roll it, I learned this the hard way with cranberry sauce dripping everywhere.
  • Make sure your skillet is fully preheated before adding the wraps, otherwise they steam instead of crisping up.
  • If your brie is cold and firm, let it sit at room temperature for a few minutes so it melts faster once it hits the heat.
03 -
  • Press down gently with your spatula while the wraps cook to help the cheese melt evenly and the tortilla crisp up faster.
  • If your brie is especially soft, freeze it for ten minutes before slicing so it holds its shape and doesnt smear everywhere.
  • Toast a few extra wraps and pack them for lunch the next day, they hold up surprisingly well and taste amazing cold or reheated.
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