Save Last year, the day after Christmas dinner, I stood in my kitchen staring at the leftover baked brie still in its little ceramic dish, wondering if I could salvage it into something exciting. The chicken had already turned into sandwiches, but the brie felt like it deserved better. I grabbed a tortilla, some cranberry sauce, and within minutes had created something that tasted like the holidays had gotten a second chance. It became the wrap I crave every year now, the one that turns holiday leftovers into something that tastes intentional.
I made these wraps for my sister when she stopped by on a cold afternoon, and she ate hers so quickly she barely paused between bites. She kept saying "why are these so good?" while wiping cranberry sauce from the corner of her mouth, and I realized it was because every ingredient was doing exactly what it should, nothing fighting for attention. That afternoon turned into the kind of kitchen moment where food becomes an excuse to sit together longer.
Ingredients
- Cooked chicken breast, sliced or shredded: Use leftover chicken for that sense of resourcefulness, or poach fresh chicken breast for 12 minutes if you need it tender and moist.
- Baked brie, sliced: If you have leftover from a holiday board, rind and all, it works beautifully, though removing the rind makes the wrap less messy.
- Baby spinach leaves: They'll wilt slightly when toasted, so don't be shy with the amount.
- Red onion, thinly sliced: The sharpness cuts through the richness and gives you something to bite into.
- Cranberry sauce: Whole berry gives you texture; smooth sauce spreads more evenly—either way, taste it first because some brands are sweeter than others.
- Large flour tortillas: 10-inch is the sweet spot; any smaller and you'll struggle with the filling.
- Mayonnaise or Dijon mustard (optional): Adds a subtle tang that keeps the wrap from feeling too heavy.
- Fresh herbs: Thyme brings a gentle earthiness, parsley keeps things bright; just a teaspoon goes a long way.
- Black pepper: Freshly ground matters here because the heat will release its oils as you toast the wrap.
Instructions
- Prepare your workspace:
- Lay both tortillas flat in front of you, smooth side up, on a cutting board or clean counter. This tiny pause helps you visualize the wrap before you start filling it.
- Optional flavor base:
- Spread a thin line of mayonnaise or mustard down the center of each tortilla if you want that subtle tang. Less is more—a tablespoon is plenty for both wraps.
- Layer with care:
- Divide the chicken evenly between the two tortillas, then add half the brie slices to each. The heat will handle the melting, so you just need pieces scattered across.
- Add the vegetables:
- Pile on the spinach and red onion, layering them so they don't bunch up in the center. A little height here means better distribution in each bite.
- The finishing touch:
- Dollop a tablespoon of cranberry sauce onto each wrap, sprinkle herbs and pepper if you're using them, and take a breath because you're almost done.
- Fold and roll:
- Fold the sides in first, keeping them tight, then roll from the bottom up with steady pressure. The seam should be on the bottom of the finished wrap.
- Toast to golden:
- Heat your skillet over medium heat for a minute, then place the wraps seam-side down in the pan. You'll hear a gentle sizzle, and after 2-3 minutes the outside should be golden and crispy while the brie softens inside.
- Flip and finish:
- Turn carefully with a spatula—the wrap will hold together by now—and toast the other side for another 2-3 minutes. The brie should feel soft when you press gently with the back of a spoon.
- Rest and serve:
- Slide onto a plate and let it rest for one minute so the brie sets slightly, making it less likely to leak when you bite in. Slice each wrap in half on the diagonal and serve while warm.
Save There's something quietly satisfying about turning holiday leftovers into something that tastes better than the original meal. When I serve these wraps, it's not just about convenience; it's about honoring the ingredients enough to treat them like they deserve more than a microwave reheating.
The Magic of Melted Brie
Brie transforms completely under gentle heat, shifting from firm slices into something almost liquid that coats every bite. When the wrap toasts, the brie doesn't stay in place—it spreads across the chicken and softens the spinach in the best way. This is why melting cheese matters more than you'd expect in a simple wrap; it's the difference between eating ingredients and experiencing a finished dish.
Making It Your Own
This wrap is genuinely flexible, which is why it works so well with leftovers. I've added sliced apples when I wanted more texture, swapped cranberry sauce for fig jam when I wanted earthier notes, and once even added crispy bacon because I found some in the back of the fridge. The core combination of warm, creamy, tart, and herbaceous stays solid no matter what you adjust. The wrap becomes a canvas for whatever you have on hand, as long as you respect the basic balance of flavors.
Pairing and Serving
These wraps feel special enough to serve to guests but easy enough for a quiet lunch alone. A glass of Pinot Noir cuts through the richness beautifully, or if you're keeping it nonalcoholic, sparkling apple cider echoes the cranberry and feels seasonally appropriate. Some afternoons I pair it with a simple green salad dressed in vinaigrette; the acidity there continues the flavor story the wrap starts.
- Slice while warm so the brie is still soft and holds together when you bite.
- Have napkins nearby because melted brie does escape, and that's part of the charm.
- Leftovers can be reheated gently in a skillet, though the wrap tastes best eaten the same day.
Save This wrap reminds me that cooking doesn't always mean starting from scratch; sometimes the best meals are built from what's already there. There's real generosity in a dish this simple and this good.
Kitchen Questions
- → Can I use fresh chicken instead of leftovers?
Yes, cooked fresh chicken breast works well. Just ensure it is cooled and sliced before assembling.
- → What cheeses can substitute baked brie?
Soft cheeses like Camembert or mild goat cheese can provide a creamy texture and similar richness.
- → How do I prevent the wrap from becoming soggy?
Toasting the wrap after assembly helps crisp the exterior and melt the cheese, reducing sogginess.
- → Are there alternative spreads to cranberry sauce?
Fig jam or a light honey mustard make excellent substitutes, offering a sweet and tangy contrast.
- → Can I prepare this wrap ahead of time?
Assemble the wrap without toasting and refrigerate. Toast just before serving to maintain freshness and texture.