Save to Pinterest I stumbled on this wrap idea after Thanksgiving leftovers sat in my fridge for three days straight. My roommate had been raving about some TV sandwich with a gravy-soaked middle slice, and I thought, why not make it actually portable? The first attempt was messy—gravy everywhere—but after a few tweaks, this became my go-to lunch whenever I roast a chicken. Now I intentionally make extra just so I can roll these up mid-week.
I made these for a potluck once, sliced them in half on a diagonal, and they disappeared faster than anything else on the table. One friend kept asking what the secret ingredient was, convinced there had to be something fancy. It was just good gravy and the willingness to soak bread on purpose. Sometimes the best cooking moments come from breaking the rules you thought mattered.
Ingredients
- Cooked roast chicken, shredded: Use thigh meat if you have it—it stays juicier and adds more flavor than breast alone, and always shred it by hand for better texture.
- Large flour tortillas: Burrito-size tortillas are non-negotiable here because smaller ones will split when you fold them, and warming them briefly makes all the difference.
- Sandwich bread: This is your gravy sponge, so choose something soft and absorbent, not crusty artisan bread that will turn tough.
- Baby spinach or mixed greens: A handful of greens adds freshness and cuts through the richness without overpowering the other flavors.
- Prepared stuffing: Whether you have leftover homemade or use store-bought, make sure its moist enough to hold together but not soupy.
- Cranberry sauce: The sweet-tart punch is essential—it brightens everything and keeps the wrap from feeling too heavy.
- Chicken or turkey gravy, hot: Hot gravy soaks into the bread faster and more evenly, and you need it warm for dipping at the end anyway.
- Provolone or Swiss cheese: Optional, but it adds a creamy melt that ties all the layers together if you are feeling indulgent.
- Salt and black pepper: Just a pinch to wake up the chicken and greens, nothing more.
Instructions
- Warm your skillet:
- Set a skillet or griddle over medium heat so it is ready when you finish assembling. You want it hot enough to toast the tortilla quickly without burning it.
- Soak the bread:
- Lay two slices of sandwich bread in a shallow dish and pour half a cup of hot gravy over them, making sure every corner gets soaked. Let them sit for a minute so they absorb the gravy but still hold their shape.
- Prep the tortillas:
- Microwave the tortillas for ten to fifteen seconds to make them pliable and less likely to crack when you roll them.
- Layer the fillings:
- Place each tortilla flat and build from the center outward—stuffing first, then shredded chicken, a torn half of gravy-soaked bread, cranberry sauce, greens, and cheese if using. Season lightly with salt and pepper.
- Fold and roll:
- Fold the left and right sides of the tortilla in toward the center, then roll tightly from the bottom up to seal everything inside.
- Toast the wraps:
- Set each wrap seam side down in the hot skillet and cook for two to three minutes per side, pressing gently with a spatula until golden and crisp. The cheese should melt and the edges should crackle just a little.
- Serve with gravy:
- Plate the wraps whole or slice them in half on a diagonal, and serve with a small bowl of hot gravy for dipping.
Save to Pinterest The first time I served these to my dad, he laughed at the idea of putting a sandwich inside a wrap. Then he ate two and asked if I had any more chicken in the fridge. That is when I knew this recipe was a keeper—not because it was fancy, but because it made people happy in a simple, satisfying way that good food should.
Make It Your Own
Swap turkey for chicken if you have Thanksgiving leftovers, or use rotisserie chicken from the store when you need dinner fast. For a vegetarian version, plant-based chicken and mushroom gravy work surprisingly well. I have also added thinly sliced red onion and roasted Brussels sprouts when I wanted more vegetables, and it never disappointed.
Storage and Reheating
These wraps keep in the fridge for up to two days if you wrap them tightly in foil. Reheat them in a skillet over medium-low heat for a few minutes per side, or pop them in a 350-degree oven for ten minutes. Microwaving works in a pinch, but you lose that crispy exterior that makes them special.
Pairing and Serving Ideas
I love serving these with a crisp apple cider in the fall or a light Pinot Noir if I am feeling fancy. A simple side salad or roasted sweet potato rounds out the meal without much effort.
- Slice them in half for easier eating and a prettier presentation on the plate.
- Set out extra cranberry sauce and gravy in small bowls so everyone can customize their dipping experience.
- If you are feeding a crowd, assemble the wraps ahead and toast them all at once on a large griddle or in batches.
Save to Pinterest This wrap proves that comfort food does not have to stay on a dinner plate. Roll it up, toast it crisp, and enjoy every messy, delicious bite.
Questions & Answers About This Recipe
- → Can I substitute turkey for chicken in this wrap?
Yes, turkey works perfectly as an alternative, maintaining the savory flavor and moist texture.
- → How do I prevent the bread from falling apart when soaked in gravy?
Soak the bread just enough to absorb the gravy without becoming too soft. Using thicker bread slices helps maintain structure.
- → Is it necessary to toast the wrap after assembling?
Toasting the wrap on a skillet enhances the texture by creating a crispy outer layer while warming the fillings evenly.
- → Can I add cheese to this wrap?
Yes, slices of provolone or Swiss cheese can be added inside the wrap for extra creaminess and flavor.
- → What greens work best in this wrap?
Baby spinach or mixed salad greens provide a fresh, crisp contrast to the rich fillings.
- → Can this wrap be prepared ahead of time?
It’s best assembled fresh to keep the tortilla crisp, but ingredients can be prepped and stored separately for quick assembly.