Save to Pinterest The day after Thanksgiving, I stood in front of an open fridge holding a container of leftover chicken and a wedge of baked brie, wondering how to transform holiday scraps into something that felt intentional rather than desperate. I wrapped them in a tortilla with a spoonful of cranberry sauce, toasted it until the cheese turned molten, and suddenly had something better than the original meal. Now whenever the holidays roll around, this wrap is the reason I intentionally overbake brie.
I made these for my sister on a rainy December afternoon when she stopped by unannounced, and she ate two wraps standing up in my kitchen, didn't even sit down. That's when I knew I'd discovered something worth repeating. The smell of toasted tortilla and melting brie filling the small space made my apartment feel warmer than the thermostat could manage.
Ingredients
- Cooked chicken breast: Use whatever you have—shredded is easier to distribute but sliced makes it feel more substantial, and honestly both work just fine.
- Baked brie: If you have leftover baked brie from a holiday board, this wrap was basically invented for it; the warmth reactivates the creaminess beautifully.
- Baby spinach: A small handful adds color and a gentle earthiness that balances the sweetness of the cranberry.
- Red onion: Slice it thin enough to actually chew easily, not so thick it dominates every bite.
- Cranberry sauce: The whole berry version gives texture, but smooth works if that's what's in your pantry; don't skip this, it's the flavor anchor.
- Large flour tortillas: Ten-inch ones give you enough real estate to layer without overstuffing; smaller ones get awkward to fold.
- Optional mayonnaise or Dijon mustard: A thin spread adds richness, though honestly the brie already does that work.
- Fresh herbs and black pepper: Thyme feels right with this combination, but parsley works if that's what you've got.
Instructions
- Set your stage:
- Lay both tortillas flat where you're working, smooth side up. If you're using mayo or mustard, spread a thin line down the center of each one—you want a whisper of flavor, not a smear.
- Build your layers:
- Divide the chicken between the two tortillas and arrange it in the center. Top with sliced brie, a small handful of spinach, and a few red onion slices. The order doesn't matter much, but keeping everything in the center makes rolling easier.
- Add the brightness:
- Spoon a tablespoon of cranberry sauce onto each wrap, right over the brie where the warmth will soften it. Sprinkle with herbs and pepper if you're using them, though this step is more about what feels right to you.
- Fold with intention:
- Fold the left and right edges toward the center about two inches, then roll tightly from the bottom toward you, like you're wrapping a present. The seam should end up on the bottom where the pan will seal it.
- Toast until golden:
- Heat your skillet over medium heat until it's hot enough that water beads across the surface. Place the wraps seam-side down and cook for two to three minutes until they're golden and the edges feel crispy when you press them gently. Flip carefully and toast the other side until it matches.
- Finish and serve:
- Remove the wraps from the pan and let them sit for thirty seconds so the cheese stops actively melting and you can actually handle them. Slice each one in half on a slight diagonal, plate them while they're still warm, and eat them before the brie sets.
Save to Pinterest My neighbor tasted one of these wraps at a holiday party and asked for the recipe, then showed up at my door two weeks later saying she'd made it three times already. We ended up making them together one afternoon, and she confessed that she'd been throwing away her Thanksgiving leftovers for years without thinking twice. Now she bakes brie intentionally just so she has an excuse to make these wraps.
Why the Brie Matters
The magic of this wrap lives entirely in the brie. It's not a supporting player—it's the reason the whole thing works. When brie is warm, it becomes almost buttery and luxurious, transforming what could be a basic chicken wrap into something that tastes like you actually tried. The contrast between the creamy cheese, the tartness of the cranberry, and the slight bitterness of the spinach creates a flavor combination that feels intentional in a way that simple chicken wraps never do.
Building Better Flavor Combinations
The cranberry sauce is doing more work than you might think. It's not just a sweet addition—it's balancing the richness of the brie and adding a slight acidic brightness that keeps the wrap from feeling heavy. If you ever find yourself staring at leftover jam or other condiments, consider this your permission to experiment. Fig jam works beautifully, apple butter adds depth, and even a small spoonful of hot pepper jelly can make something completely different that somehow still works perfectly.
Toasting as a Technique
There's a real difference between eating this wrap cold and eating it warm, and the toasting step is what separates the two experiences. The warmth wakes up all the flavors and creates textural contrast—crispy exterior, warm creamy middle, fresh spinach that hasn't completely wilted. I learned this by accident when I made one cold and wondered why it tasted so underwhelming, then made another one warm and couldn't believe I'd been eating them wrong the whole time.
- Use a nonstick skillet or griddle to prevent sticking, and check the temperature by sprinkling a drop of water on the surface—it should sizzle immediately.
- Place wraps seam-side down first so the seam seals against the heat and holds the wrap together during cooking.
- Don't rush the flip; let them develop that golden-brown color because it adds flavor through caramelization, not just appearance.
Save to Pinterest These wraps remind me that the best meals come from paying attention to what you have rather than shopping for what you think you need. There's something deeply satisfying about turning holiday leftovers into something that tastes deliberate and special.
Common Recipe Questions
- → Can I substitute the flour tortillas with gluten-free wraps?
Yes, gluten-free wraps can be used to accommodate dietary restrictions without compromising the flavors of the filling.
- → What can I use instead of cranberry sauce for a different taste?
Fig jam or a tart berry compote are excellent alternatives that complement the savory chicken and creamy brie.
- → Is it better to use warm or cold chicken in the wrap?
Using chilled, cooked chicken works well as the skillet toasts the wrap and gently warms the filling, ensuring the brie melts beautifully.
- → How can I add more crunch to the wrap?
Incorporate thinly sliced apples or toasted walnuts for a delightful crunch and additional texture contrast.
- → What herbs pair best with this wrap?
Fresh thyme or parsley add brightness and aroma that enhance the savory and creamy elements without overpowering.