Save There's something magical about the day after the big holiday feast when you're staring at half a baked brie and some leftover chicken, trying to figure out what comes next. Instead of reaching for yesterday's tired plate of cold meat, I decided to fold those precious scraps into a warm tortilla with that creamy cheese still soft in the middle, and something clicked. The cranberry sauce became the bridge between savory and sweet, and suddenly a makeshift lunch felt like the best part of the whole celebration.
I made these wraps for my sister on a gray December afternoon, and she took one bite, closed her eyes, and didn't say anything for a moment—she just smiled. That's when I knew this wasn't just a way to use leftovers; it was something worth making again and again, even when there's nothing left to repurpose.
Ingredients
- Cooked chicken breast: Use the shredded kind if you want it to distribute evenly, or slice it thicker if you like bigger bites; leftover roasted chicken works even better than plain boiled.
- Baked brie: The creamy, melted version is non-negotiable—cold brie just won't do, so make sure you have some from that holiday appetizer board.
- Baby spinach: Its mild flavor won't fight the other ingredients, and it wilts beautifully when the wrap is toasted.
- Red onion: Keep the slices thin so you get sharpness without overwhelming bites; the raw crunch against the warm brie is exactly what you want.
- Cranberry sauce: Whether it's whole berry or smooth, this is your sweet counterpoint, so don't skimp or substitute without thinking.
- Large flour tortillas: At 10 inches, they hold everything without tearing; cold tortillas are fine because the pan will warm them gently.
- Mayonnaise or Dijon mustard: Optional but honestly the small tangy layer makes the whole thing taste more intentional.
- Fresh herbs: Thyme or parsley add a whisper of freshness; dried won't hurt, but fresh feels more celebratory.
Instructions
- Lay and prep your base:
- Spread both tortillas flat on a clean surface and let them sit for a moment—cold tortillas can be stubborn. If you're using mayo or mustard, spread a thin line down the center of each one, not edge to edge.
- Build your layers:
- Divide the chicken evenly between the two tortillas, then the brie, spinach, and onion in that order. The brie stays in the middle where it's warmest, and the spinach nestled between proteins helps everything stay put.
- Add the sweet note and season:
- A tablespoon of cranberry sauce on top of each stack, then a light sprinkle of herbs and pepper. Don't overload or the wrap will burst open when you roll it.
- Roll with intention:
- Fold the sides in first about an inch, then roll from the bottom toward you, pulling gently as you go to keep tension on the tortilla. It should feel snug but not stressed.
- Toast until golden:
- Heat your skillet over medium heat, place the wraps seam-side down, and listen for that gentle sizzle. Two to three minutes per side should give you golden spots and melted brie you can feel when you squeeze gently.
- Slice and serve:
- Use your spatula to flip carefully, then remove to a cutting board and slice diagonally in half. The warm steam that rises when you cut it is a good sign everything worked.
Save My favorite moment came when someone asked for the recipe, not because it was complicated, but because it felt special. That's what happens when you take ingredients that don't normally get a second glance and toast them into something warm enough to make you pause.
The Brie Question
Baked brie is the star here, and I learned this the hard way after once trying to slice cold brie from the cheese board into a wrap—it was a disaster. The magic happens when brie is already soft and warm, so it melts into every corner of the tortilla instead of sitting there like a rubbery disc. If you don't have leftover baked brie, you can pop a thin slice of room-temperature brie into a 350-degree oven for five minutes before assembly, and it'll behave the way you need it to.
Why Cranberry and Brie Is a Match Made
There's a reason this combination shows up on every sophisticated appetizer board—the tartness cuts through the richness of the brie, and they actually listen to each other instead of competing. In a wrap, this pairing feels festive without being overdone, and it makes the whole thing taste like you planned this rather than invented it on the fly. The cranberry sauce is also the thing that keeps the wrap from feeling too heavy, which is surprising given how much cheese is in there.
Variations and Swaps
Once you understand the structure of this wrap, you can build it your own way without losing the magic. Apple slices add a fresh crunch, and toasted walnuts bring a small bitter note that plays beautifully against the sweet cranberry. If you're tired of cranberry, fig jam is an elegant switch, or even a spoonful of apricot preserves if that's what you have.
- Try adding thinly sliced apple for texture and a bright flavor that wakes up your palate.
- A small handful of toasted walnuts or pecans adds crunch and makes it feel even more intentional.
- Swap cranberry for fig jam, apricot preserves, or even a dot of pesto if you want to steer away from sweetness.
Save This wrap taught me that the best recipes sometimes come from constraints—working with what you have left, finding the joy in something simple. It's the kind of thing that becomes a tradition before you realize it.
Recipe Questions & Answers
- → What type of chicken works best for this wrap?
Leftover cooked chicken breast, sliced or shredded, provides tender protein with excellent flavor integration.
- → How should the brie be prepared?
Baked brie, rind removed if preferred, sliced thinly ensures a creamy texture that melts nicely when toasted.
- → Can I substitute cranberry sauce with other flavors?
Yes, fig jam is a delicious alternative to cranberry sauce that adds a sweet and earthy note.
- → What is the best way to toast the wrap evenly?
Use a nonstick skillet or grill pan over medium heat, toasting each side 2–3 minutes until golden and melty.
- → Are there optional add-ins for flavor variation?
Consider adding mayonnaise, Dijon mustard, fresh herbs like thyme or parsley, or freshly ground black pepper to boost complexity.
- → What are good pairings with this dish?
Pinot Noir or sparkling apple cider complement the rich and savory flavors perfectly.