Pin It Last December, I had a fridge full of holiday leftovers and absolutely no idea what to do with them. There was half a wheel of brie from the cheese board, some roasted chicken, and a jar of cranberry sauce sitting in the back. I was tired, hungry, and wanted something that felt special without the fuss. That's when I grabbed a tortilla and started layering—and somehow created the most satisfying meal that's become my go-to way to rescue those precious post-holiday days.
I made these for my sister the morning after Christmas dinner, and she literally said 'this is better than yesterday's full meal.' We sat at the kitchen counter dunking them in extra cranberry sauce while the snow started falling outside, and I realized this wrap had somehow become the real star of the holiday.
Ingredients
- Cooked chicken breast: Use whatever you have—shredded, sliced, or chunky—leftover works beautifully since it's already seasoned from cooking.
- Baked brie: This is your secret weapon; the creamy, warm texture makes everything else feel indulgent without needing a complicated sauce.
- Baby spinach: It wilts slightly when the wrap is toasted, adding earthiness that balances the sweetness of the cranberry.
- Red onion: Thinly sliced so you get that sharp bite in every bite without overpowering the delicate flavors.
- Cranberry sauce: The tartness cuts through the richness of the brie and keeps this from feeling heavy.
- Large flour tortillas: Ten-inch ones give you plenty of room to layer without tearing or creating an overstuffed mess.
- Mayonnaise or Dijon mustard: A thin spread creates a moisture barrier so the tortilla doesn't get soggy from the warm ingredients.
- Fresh herbs: Thyme or parsley adds a whisper of brightness that makes you feel like you're eating something intentional.
- Black pepper: A generous grind brings out all the other flavors and adds a subtle heat.
Instructions
- Lay out and spread:
- Place your tortillas flat and spread a thin line of mayo or mustard down the center of each one—this is your insurance policy against a soggy wrap, so don't skip it.
- Build your layers:
- Add half the chicken to each tortilla, then the warm brie slices, then a handful of spinach and those red onion slivers. The order matters because the warm brie will slightly wilt the spinach, which is exactly what you want.
- Top it off:
- Drop a spoonful of cranberry sauce onto the pile, then scatter your herbs and black pepper over everything. Trust that it looks messy right now—it'll all come together in the pan.
- Roll with intention:
- Fold in the left and right sides first, then roll from the bottom up tightly, keeping tension as you go so nothing unravels. The seam stays down when you cook it, which helps seal everything together.
- Toast until golden:
- Heat your skillet over medium heat and place the wraps seam-side down for 2 to 3 minutes until they're golden and the brie is visibly melty. Flip carefully and toast the other side just until it's set, about 2 minutes.
- Rest and serve:
- Let them cool for one minute—this helps everything set so you don't bite into molten brie and burn your mouth—then slice in half and watch that warm cheese pull apart.
Pin It I've learned that the best meals aren't always the ones you plan—they're the ones born from a messy fridge and the willingness to experiment. This wrap taught me that sometimes the most elegant thing you can do is let good ingredients speak for themselves.
Why This Works as a Leftover Rescue
Leftover chicken and brie are a pairing made in heaven, but they need something to bridge them together. The cranberry sauce is that bridge—it's tart enough to cut through the richness, sweet enough to feel intentional, and it adds moisture without making things heavy. The toasting step is non-negotiable because it transforms cold, limp ingredients into something warm and cohesive in just five minutes flat.
The Holiday Wrap Philosophy
This isn't a recipe that requires pristine, fresh-from-the-store ingredients. In fact, it's better when you're working with what you've already got. The spinach can be sad, the chicken can be three days old, and the brie doesn't need to be fancy—it just needs to exist. That's the whole point: taking the things that would otherwise sit in your fridge judging you and turning them into something you actually want to eat.
Make It Your Own
The framework here is flexible because wraps are forgiving. I've added crispy bacon when I had it, swapped the cranberry for fig jam when I wanted something earthier, and even thrown in toasted walnuts for crunch. The constant is the brie and the toasting—everything else bends around what you have on hand. The real magic is knowing that you can dress this up or down depending on what's in your kitchen and what kind of mood you're in.
- Add sliced apple or toasted walnuts if you want textural contrast and a little crunch.
- Switch cranberry sauce for fig jam or even apricot preserves if you're feeling fancy.
- A pinch of fresh thyme makes everything taste like you know what you're doing.
Pin It This wrap has become my answer to the question 'what do I make when I don't want to cook but I want to eat something that tastes intentional.' It's proof that the best recipes aren't always the most complicated ones.
Recipe FAQs
- → Can I use other cheeses instead of brie?
Yes, soft cheeses like camembert or mozzarella work well and melt nicely in the wrap.
- → How can I add crunch to the wrap?
Try adding thinly sliced apples or toasted walnuts for a pleasant crunchy texture.
- → What cooking method ensures the best melt and crisp?
Toast the wrap seam-side down in a nonstick skillet over medium heat until golden brown and the cheese is melted.
- → Can cranberry sauce be substituted?
Yes, fig jam or other fruit spreads add a unique sweet-tart note fitting for the wrap.
- → Is this wrap suitable for gluten-free diets?
Use gluten-free tortillas to make the wrap suitable for those avoiding gluten.