Moist Maker Chicken Wrap (Printable)

Tender roast chicken and stuffing blend with cranberry and gravy in a toasted tortilla wrap.

# What You'll Need:

→ Proteins

01 - 2 cups cooked roast chicken, shredded

→ Bread & Wraps

02 - 4 large flour tortillas (burrito size)
03 - 2 slices white or whole wheat sandwich bread

→ Vegetables & Greens

04 - 1 cup baby spinach or mixed greens

→ Stuffing

05 - 1 cup prepared stuffing (homemade or store-bought)

→ Condiments

06 - 1/2 cup cranberry sauce
07 - 3/4 cup chicken or turkey gravy, hot

→ Dairy (optional)

08 - 4 slices provolone or Swiss cheese, optional

→ Seasonings

09 - Salt and black pepper, to taste

# How to Make It:

01 - Heat a skillet or griddle over medium heat.
02 - Place sandwich bread slices in a shallow dish and pour 1/2 cup hot gravy over them, ensuring they are thoroughly soaked but still intact. Set aside.
03 - Microwave the tortillas for 10 to 15 seconds to enhance pliability.
04 - Lay each tortilla flat and layer in the center with 1/4 cup stuffing, 1/2 cup shredded chicken, one soaked bread slice (tear if necessary), 2 tablespoons cranberry sauce, 1/4 cup greens, and a slice of cheese if using. Season lightly with salt and black pepper.
05 - Fold the tortilla sides inward, then roll tightly from the bottom to fully enclose the filling.
06 - Place wraps seam side down on the preheated skillet and toast for 2 to 3 minutes per side until golden and heated through, pressing gently with a spatula for an even crust.
07 - Serve immediately, accompanied by remaining hot gravy for dipping.

# Expert Suggestions:

01 -
  • It takes all the best parts of Thanksgiving leftovers and makes them actually portable without sacrificing any of the flavor.
  • The toasted tortilla gets crispy on the outside while everything inside stays warm and ridiculously comforting.
  • You can make it with rotisserie chicken from the store and nobody will ever know you didn't roast it yourself.
02 -
  • Don't oversoak the bread or it will disintegrate the second you try to roll the wrap, aim for soaked but still structurally sound.
  • Toast the wraps seam side down first so the heat seals them shut and nothing spills out when you flip them.
  • If your tortilla cracks while rolling, it wasn't warm enough, pop it back in the microwave for a few seconds.
03 -
  • Press the wraps firmly with a spatula while toasting to create those crispy, golden edges that make every bite better.
  • If your stuffing is dry, mix in a spoonful of gravy before adding it to the wrap so it doesn't soak up all the moisture from everything else.
  • Use a serrated knife to slice the wraps in half on a diagonal, it looks prettier and makes them easier to handle.
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