Moist Maker Chicken Wrap (Printable)

Tender roast chicken, savory stuffing, and cranberry combine in a toasted wrap with gravy-soaked bread and fresh greens.

# 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 (optional)

→ Seasonings

09 - Salt and black pepper, to taste

# How to Make It:

01 - Heat a skillet or griddle over medium heat until hot.
02 - Place sandwich bread slices in a shallow dish and pour 1/2 cup of hot gravy over them. Ensure the bread is well soaked without breaking apart, then set aside.
03 - Microwave the tortillas for 10 to 15 seconds until pliable.
04 - Lay each tortilla flat. In the center, layer 1/4 cup stuffing, 1/2 cup shredded chicken, one soaked bread slice torn if necessary, 2 tablespoons cranberry sauce, 1/4 cup greens, and a slice of cheese if desired. Season lightly with salt and black pepper.
05 - Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose all fillings.
06 - Place each wrap seam side down on the preheated skillet. Cook for 2 to 3 minutes per side until golden and heated through, pressing gently with a spatula to form an even crust.
07 - Remove wraps from heat and serve immediately with remaining hot gravy for dipping.

# Expert Tips:

01 -
  • It takes all the best parts of a holiday plate and makes them actually portable without falling apart in your hands.
  • The gravy-soaked bread adds this unexpected moistness that keeps every bite from feeling dry or boring.
  • You can prep the filling ahead and assemble these in under five minutes when hunger strikes.
02 -
  • Do not skip warming the tortillas or they will crack and tear the moment you try to fold them, spilling filling everywhere.
  • The bread needs to be soaked but not disintegrating; if it falls apart, it will make the wrap mushy instead of moist.
  • Toast the wraps seam side down first so the seal stays tight and you do not end up with a mess in the pan.
03 -
  • Press the wraps gently but firmly with the spatula while toasting to help the cheese melt and the layers fuse together.
  • Use day-old bread for the Moist Maker layer because it soaks up gravy better without turning to mush.
  • If your tortillas are browning too fast, lower the heat slightly and give them more time to warm through without burning the outside.
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