Chicken Brie Holiday Wrap (Printable Version)

Tender chicken and creamy brie with cranberry sauce, spinach, and herbs wrapped and toasted to perfection.

# What You'll Need:

→ Proteins

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

→ Cheese

02 - 3.5 oz baked brie, sliced, rind removed if preferred

→ Vegetables & Greens

03 - ½ cup baby spinach leaves
04 - ¼ 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

# Directions:

01 - Place tortillas flat on a clean surface.
02 - Optionally spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Distribute half the chicken, brie, spinach, and red onion evenly onto each tortilla.
04 - Top each with a tablespoon of cranberry sauce; sprinkle with fresh herbs and black pepper if desired.
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 wraps seam-side down and toast for 2 to 3 minutes per side until golden and brie is melted.
07 - Remove from heat, slice wraps in half, and serve warm.

# Expert Advice:

01 -
  • It turns holiday leftovers into something that feels brand new, not like youre eating the same dinner twice.
  • The brie melts into every corner when you toast it, making each bite ridiculously creamy.
  • You can have it on the table in fifteen minutes, which is a gift when youre too tired to cook but still want something satisfying.
02 -
  • Dont skip toasting the wrap, the crispy exterior is what makes the creamy inside feel indulgent instead of heavy.
  • If your brie is cold and firm, let it sit at room temperature for ten minutes before assembling so it melts faster and more evenly.
03 -
  • Press down gently with your spatula while toasting to help the wrap seal and get those perfect grill marks.
  • If your brie is really runny, freeze it for ten minutes before slicing so it doesnt slide around when youre assembling.
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