Chicken Brie Holiday Wrap (Printable)

Tender chicken and creamy baked brie combined with cranberry sauce in a toasted wrap for a cozy holiday meal.

# What You'll Need:

→ Proteins

01 - 1 cup cooked chicken breast, sliced or shredded (leftover, skinless)

→ Cheese

02 - 3.5 oz baked brie, sliced (leftover, rind removed if preferred)

→ Vegetables & Greens

03 - ½ cup baby spinach leaves
04 - ¼ small red onion, thinly sliced

→ Condiments

05 - 2 tablespoons cranberry sauce (whole berry or smooth)

→ Wraps

06 - 2 large flour tortillas (10-inch)

→ Optional Add-ins

07 - 1 tablespoon mayonnaise or Dijon mustard
08 - 2 teaspoons chopped fresh herbs (e.g., thyme or parsley)
09 - Freshly ground black pepper, to taste

# Directions:

01 - Lay the tortillas flat on a clean surface.
02 - If desired, spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Distribute half the chicken, brie, spinach, and red onion evenly onto each tortilla.
04 - Top each with 1 tablespoon cranberry sauce. Sprinkle with herbs and black pepper if using.
05 - Fold in the sides, then roll tightly from the bottom to enclose the filling.
06 - Heat a nonstick skillet or grill pan over medium heat. Place wraps seam-side down and toast 2–3 minutes per side until golden and brie is melted.
07 - Remove from heat, slice in half, and serve warm.

# Expert Suggestions:

01 -
  • It turns holiday leftovers into something that tastes deliberately made, not like you're just cleaning out the fridge.
  • The entire thing comes together in 15 minutes, which means you can eat warm, melty food without a production.
  • Brie and cranberry is such a natural pairing that you'll wonder why you haven't done this a hundred times before.
02 -
  • If your brie is too cold or straight from the fridge, it won't melt properly even with toasting—plan ahead or leave it out for ten minutes first.
  • The seam-side-down placement is crucial because it seals the wrap and keeps it from unraveling; never start seam-side up.
  • Don't overthink the cranberry amount—a tablespoon is enough to flavor each wrap without making it soggy.
03 -
  • Let your pan get properly hot before the wraps hit it; a medium heat and a nonstick surface mean you get golden browning without burning the tortilla.
  • If you're serving these to guests, assemble them just before cooking so the tortillas stay pliable and the fillings don't start weeping.
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