Save I threw this together one evening after a long day when I had leftover chicken and stuffing sitting in the fridge, both too good to waste but not quite enough for a full meal. The idea hit me while I was staring at a stack of tortillas: why not roll everything up and toast it crispy? That first bite—warm, savory, with the cranberry sauce cutting through the richness—felt like I'd stumbled onto something worth keeping. It's been my favorite way to use up Thanksgiving leftovers ever since, though now I make it year-round just because I crave it.
I once packed these for a picnic with friends who had never heard of the Moist Maker concept, and watching their faces light up after the first bite was genuinely satisfying. One friend kept asking what made it so good, and I had to explain that sometimes the secret is just not being afraid to soak bread in gravy. We ended up sitting on that blanket way longer than planned, mostly because no one wanted to stop eating.
Ingredients
- Cooked roast chicken, shredded: Leftover rotisserie chicken works beautifully here and saves you from roasting a whole bird just for wraps.
- Large flour tortillas: Go for the burrito-size ones so you have enough surface area to fold without tearing under the weight of all that filling.
- Sandwich bread slices: This is the Moist Maker magic—white bread soaks up gravy like a sponge and keeps everything from drying out mid-bite.
- Baby spinach or mixed greens: A handful of fresh greens adds a bit of crunch and a slight bitterness that balances the rich, savory layers.
- Prepared stuffing: Homemade is great, but honestly, boxed stuffing heated with a little broth works just fine and no one will know the difference.
- Cranberry sauce: The sweet-tart burst is non-negotiable; it cuts through the heaviness and makes every bite feel complete.
- Chicken or turkey gravy, hot: Keep it warm so the bread soaks evenly and the whole wrap stays luscious instead of gummy.
- Provolone or Swiss cheese: Optional, but a slice of melty cheese ties everything together and adds a creamy smoothness I really love.
- Salt and black pepper: Just a pinch to bring out the flavors, especially if your gravy or stuffing is on the mild side.
Instructions
- Preheat your skillet:
- Set a skillet or griddle over medium heat and let it warm up while you prep the fillings. A hot surface is key to getting that golden, crispy exterior without the wrap turning soggy.
- Soak the bread:
- Lay the sandwich bread slices in a shallow dish and pour the hot gravy over them, making sure both slices are thoroughly soaked but still hold their shape. Let them sit for a minute to absorb all that savory goodness.
- Warm the tortillas:
- Microwave the tortillas for 10 to 15 seconds so they become soft and pliable. This step prevents cracking when you roll them up tight.
- Layer the fillings:
- Lay each tortilla flat and pile the stuffing, shredded chicken, a half of the soaked bread, cranberry sauce, greens, and cheese right down the center. Season lightly with salt and pepper to taste.
- Roll it up:
- Fold in the sides of the tortilla first, then roll tightly from the bottom, tucking as you go to keep everything snug inside. A tight roll means fewer spills and a better bite.
- Toast until golden:
- Place each wrap seam side down in the hot skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula to flatten and crisp the surface. You want a golden crust all around and everything heated through.
- Serve with gravy:
- Slice in half if you like and serve immediately with the remaining hot gravy on the side for dipping. The extra gravy is where the real indulgence happens.
Save There was a cold November afternoon when I made a double batch of these and realized halfway through that I had run out of cranberry sauce. I ended up using a spoonful of fig jam mixed with a squeeze of lemon, and it worked so well that now I sometimes do it on purpose. That little improvisation reminded me that recipes are really just starting points, and the best meals happen when you trust your instincts and use what you have.
Customizing Your Wrap
If you want to switch things up, try swapping the chicken for turkey or even plant-based chicken if you are keeping it vegetarian. Thinly sliced red onions or roasted root vegetables add another layer of flavor and texture that makes the wrap feel even heartier. I have also thrown in a handful of crispy fried onions for crunch, and it was a game changer.
Making It Ahead
You can absolutely prep the fillings a day in advance and store them separately in the fridge, then assemble and toast the wraps when you are ready to eat. Just keep the gravy-soaked bread in an airtight container so it does not dry out. I have even assembled the wraps the night before, wrapped them tightly in foil, and reheated them in a low oven for a quick lunch the next day.
Pairing and Serving Suggestions
These wraps are rich and filling on their own, but if you want to round out the meal, a simple side salad with a tangy vinaigrette or a cup of butternut squash soup works beautifully. A crisp cider or a light-bodied Pinot Noir cuts through the richness and makes the whole experience feel a little more special, even on a weeknight.
- Serve with extra gravy in a small bowl for dipping or drizzling.
- Add a handful of arugula for a peppery bite that contrasts the sweetness of the cranberry sauce.
- If you have fresh herbs like thyme or sage on hand, sprinkle a bit into the stuffing for an extra aromatic lift.
Save This wrap has become one of those recipes I make when I want comfort without a lot of fuss, and every time I pull one out of the skillet, I am reminded why leftovers can be just as exciting as the original meal. I hope it brings you the same kind of easy, satisfying joy it has given me.
Recipe FAQs
- → How do I keep the bread moist without falling apart?
Soak the bread slices gently with hot gravy until fully absorbed but still intact, then tear into pieces to fit inside the wrap.
- → Can I substitute the chicken with another protein?
Yes, turkey works well as an alternative and maintains the classic flavor profile of the wrap.
- → What is the best way to warm the tortillas?
Microwaving for 10-15 seconds softens tortillas, making them pliable for wrapping without cracking.
- → Is it possible to add extra vegetables for more flavor?
Absolutely, thinly sliced red onions or roasted vegetables add complexity and freshness to the wrap.
- → How should I serve the wrap for the best taste?
Serve immediately after toasting the wrap, alongside remaining hot gravy for dipping to enhance moisture and flavor.