Save I threw together my first chicken and brie wrap the day after Thanksgiving, staring down a fridge packed with leftovers and zero patience for reheating the same meal. The brie had gone soft from sitting out during dessert, and I had a hunch it would melt beautifully if I gave it some heat. One bite of that golden, crispy tortilla oozing with cheese and tart cranberry, and I knew I'd stumbled onto something worth making on purpose.
I made these wraps for my sister the morning after Christmas, both of us still in pajamas and half asleep. She took one bite, closed her eyes, and said it tasted like the holiday but without the stress. Weve made it a tradition now, the thing we crave when the tree is still up but the guests are gone.
Ingredients
- Cooked chicken breast: Leftover roast chicken works best because its already seasoned, but rotisserie chicken from the store is just as good and saves you time.
- Baked brie: The rind is edible, but I peel it off because it doesnt melt as smoothly and can get a little rubbery when toasted.
- Baby spinach leaves: They wilt just enough from the heat of the wrap without turning soggy, adding a fresh bite that balances the richness.
- Red onion: Slice it thin so it doesnt overpower the other flavors, just a slight sharpness that cuts through the creaminess.
- Cranberry sauce: Whole berry gives you little bursts of tartness, but smooth works if thats what you have in the fridge.
- Flour tortillas: Go for the large ones so you have room to fold without everything spilling out the sides.
- Mayonnaise or Dijon mustard: A thin layer adds moisture and a subtle tang, though you can skip it if you want to keep things lighter.
- Fresh herbs: Thyme or parsley brings a hint of brightness, especially if your leftovers are feeling a little flat.
- Black pepper: Just a few cracks to wake up the flavors without adding more salt.
Instructions
- Prep the tortillas:
- Lay them flat and spread a thin layer of mayo or mustard down the center if youre using it. This keeps the wrap from drying out and adds a little extra flavor.
- Layer the fillings:
- Start with the chicken, then the brie, spinach, and red onion, dividing everything evenly between the two tortillas. Spoon the cranberry sauce on top and sprinkle with herbs and pepper if you like.
- Roll it up:
- Fold in the left and right sides first, then roll tightly from the bottom up, keeping everything tucked in as you go. A tight roll means nothing falls out when you slice it later.
- Toast the wraps:
- Heat your skillet over medium and place the wraps seam-side down so they seal as they cook. Let them toast for two to three minutes per side, pressing gently with a spatula until theyre golden and crispy and the brie starts oozing out a little.
- Slice and serve:
- Pull them off the heat, let them cool for just a minute so you dont burn your mouth, then slice in half on the diagonal. Serve warm while the cheese is still melty.
Save The first time I served this to friends, I apologized for it being just leftovers. One of them laughed and said she wished her leftovers tasted like this. Its funny how something so simple can feel special when you give it a little attention.
Variations You Might Love
If you want a little crunch, toss in some thinly sliced apple or a handful of toasted walnuts before you roll it up. The sweetness of the apple plays beautifully with the cranberry, and the walnuts add a nutty richness that makes the whole thing feel more composed. You could also swap the cranberry for fig jam if you want something earthier and less tart.
What to Serve It With
I usually eat these on their own because theyre hearty enough to stand alone, but a simple green salad with a lemon vinaigrette makes it feel more like a proper meal. If youre leaning into the cozy holiday vibe, pour yourself a glass of Pinot Noir or sparkling apple cider and call it a night.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, wrap them tightly in foil and keep them in the fridge for up to a day. Reheat in a dry skillet over medium-low heat, flipping once, until warmed through and crispy again.
- Dont microwave them or the tortilla will turn chewy and sad.
- You can prep the wraps ahead and toast them right before serving if youre feeding a crowd.
- If youre packing one for lunch, toast it first and wrap it in parchment so it stays crispy longer.
Save This wrap has become my favorite way to stretch the good parts of the holidays into the quiet days after. I hope it does the same for you.
Common Questions
- → Can I use different cheese instead of brie?
Yes, soft cheeses like camembert or cream cheese work well for a creamy texture, though brie offers a unique melt and flavor.
- → What alternatives can I use for cranberry sauce?
Fig jam, raspberry preserves, or pomegranate molasses provide similar sweetness and tartness that complement the chicken and cheese.
- → How to make this wrap gluten-free?
Replace the flour tortillas with gluten-free wraps or lettuce leaves for a fresh, gluten-free option.
- → Can this be prepared ahead of time?
You can assemble the wraps in advance but toast them just before serving to keep the tortillas crispy and the cheese melted.
- → What herbs pair best with these flavors?
Fresh thyme, parsley, or rosemary enhance the savory notes and complement the cranberry’s sweetness elegantly.