Moist Maker Chicken Wrap (Print Version)

A savory wrap featuring shredded roast chicken, stuffing, cranberry sauce, and greens wrapped in warm tortillas.

# 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 - 120 milliliters cranberry sauce
07 - 180 milliliters chicken or turkey gravy, hot

→ 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 the sandwich bread slices in a shallow dish and pour 120 milliliters of hot gravy over both slices, ensuring they are well soaked but intact. Set aside.
03 - Warm the tortillas in the microwave for 10 to 15 seconds until pliable.
04 - Lay each tortilla flat. Layer 60 milliliters stuffing, 120 milliliters shredded chicken, one soaked bread slice (tear in half if needed), 30 milliliters cranberry sauce, 60 milliliters greens, and a slice of cheese if using. Season lightly with salt and pepper.
05 - Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the fillings.
06 - Place wraps seam side down in the preheated skillet. Toast for 2 to 3 minutes per side until golden and heated through, pressing gently with a spatula to create an even crust.
07 - Serve immediately with remaining hot gravy for dipping.

# Additional Tips::

01 -
  • It tastes like a holiday meal but comes together in 30 minutes without any stress or multiple pans.
  • The gravy-soaked bread transforms into something unexpectedly luxurious, turning what could be boring into genuinely craveable.
  • You can make a batch on Sunday and reheat them throughout the week without them drying out.
02 -
  • The gravy has to be hot when it hits the bread or it won't soak in properly and you'll end up with dry, sad bread that ruins the whole experience.
  • Don't overstuff—it's tempting to pile everything high, but a wrap that splits open in the pan becomes a skillet disaster instead of a crispy-edged triumph.
  • These can be assembled ahead of time and refrigerated, then toasted when you're ready to eat, which makes them perfect for meal prep if you're organized enough to plan that far ahead.
03 -
  • If your tortilla tears while rolling, just use it anyway and seat the seam side down in the pan—the heat will seal any small cracks and no one will know.
  • Freezing these after toasting works if you want to make a full batch; reheat them wrapped in foil in a 350°F oven for about 10 minutes and they come back to life like they were just made.
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