Save I threw this together on a cold Sunday after realizing I had an entire roasted chicken sitting in the fridge with nowhere to go. My partner walked in mid-assembly, took one look at the gravy-soaked bread I was tucking into a tortilla, and asked if I'd lost my mind. Ten minutes later we were fighting over the last wrap. It's messy, indulgent, and completely worth the chaos.
I made these for a potluck once and someone asked if I catered them. I didn't have the heart to admit I'd assembled them in about fifteen minutes while still in my pajamas. There's something about the way the cranberry sauce cuts through the richness of the gravy that makes people think you put in way more effort than you actually did.
Ingredients
- Cooked roast chicken: Rotisserie works beautifully here and saves you an hour of oven time, just shred it while it's still a little warm so it stays tender.
- Large flour tortillas: Go for burrito size or you'll be chasing fillings across your counter, and make sure they're fresh so they don't crack when you fold them.
- Sandwich bread: This is the secret weapon, it soaks up the gravy and creates that iconic moist layer without turning the whole wrap into soup.
- Baby spinach or mixed greens: Adds a little freshness and a tiny bit of crunch to balance all the soft, savory layers.
- Prepared stuffing: Stovetop mix is completely fine, or use whatever you have left over from a holiday meal.
- Cranberry sauce: The jellied kind from a can works just as well as homemade, don't overthink it.
- Chicken or turkey gravy: Keep it hot so the bread soaks it up properly, cold gravy just sits there like a sad puddle.
- Provolone or Swiss cheese: Optional but highly recommended, it melts into everything and adds a little creaminess.
- Salt and black pepper: Just a pinch to wake everything up, the gravy and stuffing already bring plenty of flavor.
Instructions
- Preheat your skillet:
- Get a skillet or griddle going over medium heat so it's ready when you need it. You want it hot enough to toast the tortilla without burning it.
- Soak the bread:
- Lay the sandwich bread slices in a shallow dish and pour half a cup of hot gravy over them, making sure every inch gets soaked but they don't completely fall apart. Let them sit for a minute while you prep the rest.
- Warm the tortillas:
- Microwave the tortillas for ten to fifteen seconds so they're soft and pliable. Cold tortillas will crack the second you try to fold them.
- Assemble the wraps:
- Lay each tortilla flat and pile the stuffing, chicken, a torn piece of soaked bread, cranberry sauce, greens, and cheese right down the center. Season lightly with salt and pepper, then fold the sides in and roll it up tight from the bottom.
- Toast until golden:
- Place the wraps seam side down in the hot skillet and toast for two to three minutes per side, pressing gently with a spatula so they get an even golden crust. The smell alone will make you impatient.
- Serve with extra gravy:
- Pull them off the heat and serve immediately with the rest of the hot gravy on the side for dipping.
Save The first time I served these, my friend looked at me and said it tasted like Thanksgiving in a handheld form. We ended up eating them on the couch with napkins piled on our laps, laughing at how ridiculous and perfect they were. It's the kind of food that makes you forget about plates.
How to Store and Reheat
Wrap any leftovers tightly in foil and keep them in the fridge for up to two days. Reheat them in a skillet over medium-low heat to bring back that crispy exterior, the microwave will make them soggy and sad. If you're meal prepping, assemble them but skip the toasting step, then toast fresh when you're ready to eat.
Substitutions and Variations
Swap the chicken for turkey if you're working with holiday leftovers, or try plant-based chicken and vegetarian gravy for a meatless version that still hits all the same notes. I've also thrown in roasted vegetables or thinly sliced red onion when I wanted a little extra bite. If you're feeling adventurous, a drizzle of hot sauce or a smear of Dijon mustard takes it in a completely different direction.
What to Serve Alongside
These wraps are filling enough to stand on their own, but a simple side salad or roasted sweet potato wedges rounds out the plate nicely. I've also served them with pickles or a tangy coleslaw to cut through the richness. For drinks, a crisp cider or a light Pinot Noir works beautifully, though honestly a cold beer is just as good.
- Keep extra napkins within reach, these get messy in the best possible way.
- If you're making them for a crowd, set up a topping bar and let people build their own.
- Double the gravy, you'll want it for dipping and you'll be glad you did.
Save This recipe started as a joke and turned into something I make at least twice a month. I hope it becomes one of those things you throw together on a whim and end up craving for days.
Cooking Q&A
- → How do I keep the wrap from becoming soggy?
Lightly soaking the bread in hot gravy and controlling moisture from cranberries and greens helps maintain a balanced texture. Toasting the wrap seals the ingredients and prevents sogginess.
- → Can I prepare the wraps ahead of time?
It's best to assemble just before serving to maintain crispness. However, you can prepare filling components in advance and toast wraps freshly when ready to eat.
- → What substitutions work well in this wrap?
Turkey can replace chicken, and plant-based alternatives suit vegetarian preferences. Roasted vegetables or red onions add extra flavor and texture.
- → How long should I toast the wraps?
Toast each side for 2-3 minutes over medium heat until golden and crispy, pressing gently for even cooking.
- → What cheeses complement this wrap best?
Provolone and Swiss provide mild, creamy notes that blend well without overpowering the savory layers.