Save I threw this together on a rainy Tuesday when I had a pile of Thanksgiving leftovers and zero patience for reheating the same plate again. My partner walked in, took one bite, and said it tasted like nostalgia wrapped in a tortilla. That's when I knew I'd stumbled onto something worth repeating year-round, not just after the holidays.
The first time I made these for friends, I watched someone try to eat it like a burrito without the dipping gravy. Big mistake. Once I handed over the little bowl of hot gravy, their face changed completely. Now every time I serve these, I make sure the gravy is front and center, warm and ready.
Ingredients
- Cooked roast chicken: Shredded chicken works best because it distributes evenly and soaks up the gravy without getting chewy.
- Flour tortillas: Use burrito-size tortillas so you have enough real estate to fold without tearing, and warm them first or they'll crack.
- Sandwich bread: This is the secret weapon, it holds onto the gravy and creates that iconic moist layer without making the wrap soggy.
- Baby spinach or mixed greens: Adds a fresh crunch and cuts through the richness, I learned this after making a version that felt too heavy.
- Prepared stuffing: Homemade is great, but honestly, boxed stuffing works perfectly and saves you time.
- Cranberry sauce: The sweet-tart punch is non-negotiable, it balances the savory gravy and makes every bite interesting.
- Chicken or turkey gravy: Keep it hot so the bread soaks it up properly, cold gravy just sits on top and makes a mess.
- Provolone or Swiss cheese: Optional, but it melts beautifully and adds a creamy layer that holds everything together.
- Salt and black pepper: Just a pinch, the gravy and stuffing are already seasoned, so go easy.
Instructions
- Warm your skillet:
- Set a skillet or griddle over medium heat and let it get evenly warm. This ensures the tortilla toasts without burning before the inside heats through.
- Soak the bread:
- Lay the sandwich bread slices in a shallow dish and pour half a cup of hot gravy over them, flipping once so both sides absorb it. They should be soft and saturated but still hold their shape when you lift them.
- Prep the tortillas:
- Microwave the tortillas for 10 to 15 seconds to make them pliable and easy to fold. Cold tortillas will crack right down the middle, trust me.
- Build the wraps:
- Lay each tortilla flat and pile the stuffing, chicken, torn gravy-soaked bread, cranberry sauce, greens, and cheese in the center. Season lightly with salt and pepper, then fold the sides in and roll tightly from the bottom.
- Toast until golden:
- Place each wrap seam side down in the skillet and toast for 2 to 3 minutes per side, pressing gently with a spatula. You want a crispy, golden crust that holds everything in place.
- Serve with gravy:
- Slice in half if you like and serve immediately with the remaining hot gravy on the side for dipping. This is where the magic happens.
Pin it One night, my kid asked if we could have the chicken wrap thing again, and I realized it had quietly become a regular request in our house. It stopped being a leftover hack and started being dinner on purpose. That felt like a small win.
Making It Your Own
You can swap turkey for chicken without changing a thing, or go fully vegetarian with plant-based chicken and veggie gravy. I've also tucked in roasted Brussels sprouts and thinly sliced red onion when I had them on hand, and both added a nice sharpness. If you like heat, a smear of hot sauce or pickled jalapeños works surprisingly well with the cranberry sauce.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, wrap them tightly in foil and refrigerate for up to two days. Reheat in a skillet over medium-low heat, not the microwave, or the tortilla will turn rubbery. The gravy-soaked bread will soften further, but the flavor holds up beautifully.
What to Serve Alongside
I usually keep it simple with a handful of kettle chips or a light salad dressed with vinaigrette. If you want to lean into the cozy vibe, a mug of apple cider or a glass of chilled Pinot Noir works perfectly. Sometimes I just serve extra gravy and call it a meal.
- A crisp green salad with lemon dressing cuts the richness nicely.
- Roasted sweet potato wedges add a slightly sweet, earthy side.
- Pickles or pickled vegetables offer a tangy contrast that brightens every bite.
Pin it This wrap turned a pile of leftovers into something my family asks for by name. I hope it does the same for you.
Frequently Asked Questions
- → Can I substitute turkey for chicken?
Yes, turkey works well and pairs nicely with the stuffing and cranberry components, maintaining the dish's classic flavor.
- → How do I prevent the wrap from becoming soggy?
To avoid sogginess, toast the wrap on a skillet after assembling to create a crisp outer layer while keeping the inside moist.
- → Can I make this wrap vegetarian?
Use plant-based shredded chicken and vegetarian gravy as substitutes to create a satisfying vegetarian version.
- → What sides pair well with this wrap?
Crisp cider or a light-bodied Pinot Noir are excellent drink pairings; consider roasted vegetables or a simple salad as sides.
- → Is it best to use fresh or store-bought stuffing?
Either works well; homemade stuffing offers a fresh texture and flavor, while store-bought provides convenience without sacrificing taste.