Moist Maker Chicken Wrap (Print Version)

Juicy chicken with stuffing and cranberry wrapped in a toasted tortilla for a flavorful handheld meal.

# 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 hot chicken or turkey gravy

→ Dairy (optional)

08 - 4 slices provolone or Swiss cheese

→ Seasonings

09 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat 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, soaking well without disintegration. Set aside.
03 - Microwave tortillas for 10 to 15 seconds until pliable.
04 - Lay tortillas flat and layer in center: 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 cheese slice if using. Season with salt and pepper.
05 - Fold the sides of each tortilla inward, then roll tightly from the bottom to encase fillings securely.
06 - Place wraps seam-side down in preheated skillet. Toast 2 to 3 minutes per side until golden and heated through, pressing gently with spatula for even browning.
07 - Serve immediately accompanied by remaining hot gravy for dipping.

# Expert Advice:

01 -
  • Every bite has that perfect balance of savory, tangy, and rich without needing a fork and knife.
  • It turns holiday leftovers into something you genuinely look forward to eating instead of just reheating the same plate.
  • The crispy toasted exterior gives you textural contrast that a regular sandwich just cant match.
  • You can prep all the components ahead and assemble these in under five minutes when hunger strikes.
02 -
  • Do not oversoak the bread or it will disintegrate when you try to fold the tortilla—thirty seconds in the gravy is plenty.
  • Always place the wrap seam side down first in the skillet so the heat seals it shut before you flip it.
  • If your tortilla tears during rolling, just wrap the whole thing in foil and toast it that way instead of giving up.
03 -
  • Use gravy that is well-seasoned and flavorful because it is doing a lot of the heavy lifting in this recipe.
  • Press the wrap gently but firmly with the spatula while toasting to help all the layers meld together and create an even golden crust.
  • If you have leftover mashed potatoes, spread a thin layer inside the tortilla before adding the other fillings for an even more indulgent bite.
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