Moist Maker Chicken Wrap (Printable version)

A handheld wrap with roast chicken, savory stuffing, cranberry sauce, gravy-soaked bread, and crisp greens.

# Ingredient List:

→ 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 - ½ cup cranberry sauce
07 - ¾ cup chicken or turkey gravy, hot

→ Dairy (optional)

08 - 4 slices provolone or Swiss cheese

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste

# How-To Steps:

01 - Heat a skillet or griddle over medium heat until hot.
02 - Place sandwich bread slices in a shallow dish and pour ½ cup of hot gravy over them, allowing the bread to soak without disintegrating. Set aside.
03 - Microwave tortillas for 10 to 15 seconds to make them pliable.
04 - Lay each tortilla flat and layer in the center: ¼ cup stuffing, ½ cup shredded chicken, one soaked bread slice torn to fit if necessary, 2 tablespoons cranberry sauce, ¼ cup greens, and a slice of cheese if desired. Season lightly with salt and pepper.
05 - Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the fillings securely.
06 - Place wraps seam side down on the preheated skillet. Toast each side for 2 to 3 minutes until golden brown and heated through, pressing gently with a spatula.
07 - Serve immediately with the remaining hot gravy for dipping.

# Expert Advice:

01 -
  • The combination of warm, gravy-soaked bread with cranberry sauce creates an addictive contrast that tastes way more impressive than the effort it takes.
  • It uses ingredients you might already have or can prep ahead, making it perfect for when you want something that feels fancy but comes together in minutes.
  • There's something deeply comforting about folding all your favorite flavors into one package and getting that satisfying golden crust when it hits the skillet.
02 -
  • The bread will fall apart if you oversoak it, so watch carefully—you want it tender and gravy-soaked, not disintegrating when you try to fold it into the wrap.
  • If your skillet isn't hot enough, the wraps won't crisp; medium heat is the sweet spot, and your skillet should sizzle slightly when the wrap touches it.
03 -
  • Don't let the tortillas sit too long after filling them, or they'll absorb moisture and lose some of their structure when they hit the skillet.
  • Toast the wraps on a cast iron skillet if you have one—it holds heat more evenly and gives you a better, more consistent crust than stainless steel.
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