Save Last December, I opened the fridge and found all the usual suspects: a wedge of leftover brie from the cheese board, some roasted chicken from dinner, and that jar of cranberry sauce no one ever finishes. Instead of reheating plates, I rolled everything into a tortilla and toasted it in a hot pan. The brie melted into the spinach, the cranberry sauce turned jammy, and suddenly leftovers felt like a celebration.
I made these wraps for my sister the morning after Christmas, and she ate hers standing at the counter, still in her pajamas. She said it tasted better than anything we had the night before. I think its because the flavors had time to settle, and the toasted tortilla gave everything a second life.
Ingredients
- Cooked chicken breast: Leftover roasted or poached chicken works best because its already seasoned and tender, just slice it thin so it folds easily.
- Baked brie: If you have leftover brie from a baked appetizer, use it while its still soft, the rind is edible but I like to peel it off for a creamier bite.
- Baby spinach leaves: They wilt slightly when you toast the wrap, adding a fresh green note without overpowering the other flavors.
- Red onion: Slice it as thin as you can, the sharpness mellows when it heats up and adds a little bite.
- Cranberry sauce: Whole berry or smooth both work, I prefer whole berry because the little bursts of tartness surprise you.
- Flour tortillas: Use the large 10 inch ones so you have room to fold without tearing.
- Mayonnaise or Dijon mustard: Optional, but a thin smear adds moisture and a subtle tang that ties everything together.
- Fresh herbs: Thyme or parsley, chopped fine, bring a hint of brightness that makes the wrap feel less like leftovers.
- Black pepper: Just a few grinds, it sharpens the richness of the brie.
Instructions
- Prep the tortillas:
- Lay them flat on a clean counter 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 creamy base.
- Layer the fillings:
- Divide the chicken, brie, spinach, and red onion between the two tortillas, keeping everything in the center. Spoon a tablespoon of cranberry sauce over each, then sprinkle with herbs and pepper.
- Roll it up:
- Fold in the sides first, then roll from the bottom up, tucking as you go so nothing falls out. Press gently to seal.
- Toast the wraps:
- Heat a nonstick skillet or grill pan over medium heat and place the wraps seam side down. Let them toast for 2 to 3 minutes per side until golden and crisp, the brie should be melting by the time you flip them.
- Slice and serve:
- Remove from the pan, let them cool for a minute, then slice in half on the diagonal. Serve while theyre still warm and the cheese is gooey.
Save The first time I made this, I forgot to toast it and just ate it cold. It was fine, but nothing special. The next day I tried again with a hot pan, and the difference was startling. The tortilla crisped up, the brie went soft, and everything tasted like it belonged together.
What to Serve It With
I usually serve these with a handful of mixed greens on the side, dressed with olive oil and lemon. If Im feeling fancy, I add a few slices of apple or a small pile of pickled vegetables. A glass of Pinot Noir or sparkling apple cider is perfect, but honestly, a mug of black tea works just as well.
How to Store and Reheat
These are best eaten right away, 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 until warmed through, the microwave will make the tortilla soggy, so avoid it if you can.
Ways to Make It Your Own
You can swap the cranberry sauce for fig jam if you want something richer, or add a handful of toasted walnuts for crunch. Thinly sliced apple works beautifully if you like a bit of sweetness and texture. Some people like to add arugula instead of spinach for a peppery kick.
- Try using turkey instead of chicken for a more traditional holiday feel.
- If you dont have brie, camembert or even a soft goat cheese will melt just as nicely.
- A drizzle of balsamic glaze after toasting adds a sweet, tangy finish.
Save This wrap has become my go to for the quiet days after the holidays, when the house is calm and I just want something warm and easy. Its proof that leftovers dont have to feel like an afterthought.
Recipe FAQs
- → How do I prevent the wrap from becoming soggy?
To keep the wrap crisp, layer dry ingredients first and toast the wrap quickly on a medium heat skillet to seal moisture inside.
- → Can I substitute the cranberry sauce?
Yes, fig jam or another fruit preserve works well, offering a sweet-tart contrast to the savory filling.
- → What’s the best cheese choice for melting?
Baked brie melts beautifully, creating a creamy texture that pairs nicely with chicken and tart condiments.
- → How to add crunch to this wrap?
Including thinly sliced apples or toasted walnuts enhances texture and adds a pleasant crunch.
- → What herbs complement this wrap?
Fresh thyme or parsley sprinkled inside bring brightness and earthy notes that balance richness.