Pin It I stumbled on this wrap one quiet afternoon between Christmas and New Year, when the fridge was full of orphaned holiday leftovers and I wanted something warm without turning on the oven. The brie was still sitting in its baking dish, the cranberry sauce had barely been touched, and there was chicken under foil that no one seemed interested in. I grabbed a tortilla, started layering, and what came out of that skillet surprised me—crispy, melty, and tasted like the holidays without any of the fuss.
The first time I made these for my sister, she was skeptical—she thought it sounded like Thanksgiving crammed into a tortilla. But after one bite, she went quiet, then asked if I had enough brie left to make another. We sat at the kitchen counter with our wraps cut in half, dipping the edges back into extra cranberry sauce, and she admitted it tasted better than most of the actual holiday dinner.
Ingredients
- Cooked chicken breast: Leftover roast chicken works beautifully here, and shredding it helps the filling stay cohesive when you roll.
- Baked brie: The soft, melty texture is what makes this wrap special, and using leftover brie means you skip the step of baking it fresh.
- Baby spinach leaves: They wilt just enough from the heat of the skillet and add a fresh, slightly earthy contrast to the richness.
- Red onion: A little sharpness cuts through the creaminess, and slicing it thin keeps it from overpowering the other flavors.
- Cranberry sauce: This is the sweet anchor that ties everything together, and whole berry sauce adds nice texture.
- Flour tortillas: Go for the larger ten-inch size so you have room to fold without tearing.
- Mayonnaise or Dijon mustard: Optional, but a thin smear adds moisture and a subtle tang that rounds out the flavors.
- Fresh herbs: Thyme or parsley brighten the whole thing and make it taste less like leftovers and more like intention.
- Black pepper: Just a few grinds at the end wake everything up.
Instructions
- Prep your tortillas:
- Lay them flat and give yourself room to work. If they are cold from the fridge, let them sit for a minute so they do not crack when you roll.
- Add your spread:
- A light smear of mayo or mustard in the center keeps things from feeling dry. Skip this if your brie is especially creamy.
- Layer the filling:
- Start with chicken, then brie, then spinach and onion, keeping everything centered. Add the cranberry sauce on top so it does not make the tortilla soggy.
- Season and finish:
- Sprinkle herbs and pepper over the filling. This is your last chance to add flavor before you seal it up.
- Roll it tight:
- Fold in the sides first, then roll from the bottom, tucking as you go. A tight roll keeps everything inside when you flip it in the pan.
- Toast until golden:
- Place seam-side down in a medium-heat skillet and let it sit undisturbed for two to three minutes. Flip carefully and toast the other side until the brie starts to ooze and the outside crisps up.
- Slice and serve:
- Let it rest for thirty seconds, then cut in half on the diagonal. Serve while the brie is still warm and melty.
Pin It One evening I made these for a friend who had just moved and was living out of boxes with no real kitchen setup. We toasted them in her tiny countertop skillet, and she said it was the first meal that made her new place feel like home. That is when I realized this wrap is not just about using leftovers, it is about making something warm and satisfying when you need it most.
What to Serve Alongside
I usually keep it simple with a handful of kettle chips or a small green salad dressed with lemon and olive oil. If you want something cozy, a mug of butternut squash soup on the side turns this into a full meal without much extra effort. The wrap is rich enough that it does not need much company.
How to Store and Reheat
These are best eaten fresh, but if you have leftovers, wrap them tightly in foil and refrigerate for up to a day. Reheat in a skillet over low heat rather than the microwave, which will make the tortilla chewy. The brie will not be quite as melty the second time, but it still tastes good.
Ways to Mix It Up
If you want a little crunch, add thin slices of Granny Smith apple or a handful of toasted walnuts before rolling. Fig jam works in place of cranberry sauce if you want something earthier and less sweet. I have also used leftover turkey instead of chicken, and it works just as well.
- Try adding a drizzle of honey before toasting for a touch of sweetness that caramelizes on the outside.
- Swap spinach for arugula if you want a peppery bite.
- Use a whole wheat or spinach tortilla if you want a little more texture and color.
Pin It This wrap has become my go-to whenever I need something quick, warm, and a little bit special without starting from scratch. It proves that the best meals sometimes come from what you already have, not what you planned.