Chicken Brie Holiday Wrap (Printable)

Tender chicken, creamy baked brie, and cranberry sauce come together in this warm, festive wrap.

# What You'll Need:

→ Proteins

01 - 1 cup cooked chicken breast, sliced or shredded, skinless

→ Cheese

02 - 3.5 oz baked brie, sliced, rind removed if preferred

→ Vegetables & Greens

03 - 1/2 cup baby spinach leaves
04 - 1/4 small red onion, thinly sliced

→ Condiments

05 - 2 tablespoons cranberry sauce, whole berry or smooth

→ Wraps

06 - 2 large flour tortillas, 10-inch diameter

→ Optional Add-ins

07 - 1 tablespoon mayonnaise or Dijon mustard
08 - 2 teaspoons chopped fresh herbs, such as thyme or parsley
09 - Freshly ground black pepper, to taste

# Method:

01 - Lay tortillas flat on a clean work surface.
02 - Optionally spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Distribute half of the chicken, brie, baby spinach, and red onion evenly across each tortilla.
04 - Top each with 1 tablespoon cranberry sauce; sprinkle with herbs and black pepper if using.
05 - Fold in sides, then roll tortillas tightly from the bottom to enclose the filling.
06 - Heat a nonstick skillet or grill pan over medium heat. Place wraps seam-side down and toast for 2 to 3 minutes per side until golden and brie is melted.
07 - Remove from heat, slice each wrap in half, and serve warm.

# Expert Advice:

01 -
  • The brie melts into creamy ribbons when toasted, turning something ordinary into luxurious comfort.
  • It's genuinely faster than reheating traditional leftovers, and somehow feels fancier for the effort.
  • The combination of warm and tart creates a flavor moment that lingers pleasantly between bites.
02 -
  • Don't overstuff—I learned this by watching cranberry sauce escape onto my plate—a tablespoon per wrap is genuinely enough because the filling expands as it heats.
  • The seam-side-down placement in the skillet is what keeps everything contained and creates that beautiful golden seal that makes the whole wrap feel intentional.
03 -
  • Toast the wraps at medium heat, not high—rushing creates a dark exterior before the inside warms through, and you'll lose that perfect brie melt.
  • If your brie was cold from the fridge, slice it thinner so it reaches eating temperature before the tortilla burns.
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