Pin It There's something about leftover roast chicken that makes my kitchen feel full of possibility. One rainy Sunday, I was staring at shreds of it in my fridge alongside half a jar of cranberry sauce and wondered what would happen if I turned the Moist Maker—that legendary Thanksgiving sandwich—into something I could actually hold while walking around. The result was this wrap, warm and messy and utterly worth the gravy-stained napkins.
I first made these for my roommate after she'd been talking about Thanksgiving withdrawal in January. Watching her take that first bite and close her eyes—not in judgment, just in pure comfort—told me I'd nailed something. Now whenever someone says they miss holiday food, I know exactly what to make.
Ingredients
- Cooked roast chicken, shredded (2 cups): Use a rotisserie chicken if you don't have leftovers; it's already tender and seasoned, which takes the guesswork out of moistness.
- Large flour tortillas (4): Go for burrito-size because regular ones tear when you're trying to pack this much goodness inside.
- White or whole wheat sandwich bread (2 slices): This is your secret weapon—it soaks up the gravy and becomes this silky, umami-rich layer that holds everything together.
- Baby spinach or mixed greens (1 cup): The fresh crunch keeps this from feeling too heavy, and honestly, it makes you feel slightly better about eating something this decadent.
- Prepared stuffing (1 cup): Store-bought is fine; I've used both homemade and the boxed kind, and the wrap doesn't care—it just wants that sage-forward flavor.
- Cranberry sauce (1/2 cup): The tartness cuts through the richness in the best way possible.
- Chicken or turkey gravy, hot (3/4 cup): This needs to be genuinely hot when you pour it over the bread, or it won't absorb properly and you'll end up with sad, dry layers.
- Provolone or Swiss cheese, sliced (4 slices, optional): Optional, but I've never regretted adding it—it melts slightly from the warm gravy and softens everything.
- Salt and black pepper: Just a light hand here since everything else is already seasoned.
Instructions
- Get your station ready:
- Heat your skillet or griddle over medium heat while you gather everything. This gives it time to get properly hot so your wraps develop that golden crust.
- Soak the bread:
- Pour hot gravy over both bread slices in a shallow dish—you want them saturated but still holding their shape, not collapsing into soup. This usually takes about 30 seconds per side, and the bread should be warm and pliable when you touch it.
- Warm your tortillas:
- Microwave them for 10–15 seconds so they're flexible enough to fold without cracking. Cold tortillas snap; warm ones cooperate.
- Build with intention:
- Lay a tortilla flat and layer in this order: stuffing (1/4 cup), chicken (1/2 cup), one soaked bread half (torn if it helps it fit), cranberry sauce (2 tablespoons), greens (1/4 cup), and cheese if you're using it. Season lightly because the gravy and sauce bring their own salt.
- Roll tight and seal:
- Fold in the sides first, then roll from the bottom up like you're wrapping a present. The tighter you roll, the better it holds together on the skillet.
- Toast until golden:
- Place seam-side down on your hot skillet and cook 2–3 minutes per side, pressing gently with a spatula. You're looking for that satisfying golden-brown color and a slight crust that holds everything inside.
- Serve with gravy for dipping:
- These are best eaten immediately while the bread is still warm and the flavors are singing together.
Pin It There was this moment when I brought these to a potluck and watched three different people come back for seconds without asking what was in them. I realized then that this wrap had become something more than just a creative use of leftovers—it was comfort food that didn't require a holiday or a reason.
Why This Works as a Wrap
Wrapping the Moist Maker instead of stacking it solves the biggest problem with the original: it becomes actually edible without two hands and a pile of napkins. The tortilla holds everything together, the warm bread keeps the chicken moist, and the gravy-soaked layers stay intact instead of sliding out onto your plate. It's the same flavors you love, just engineered to work in real life.
Make-Ahead Magic
You can assemble these wraps up to a few hours ahead—just wrap each one tightly in foil and keep it at room temperature. When you're ready to eat, unwrap and toast directly on your skillet. This is genuinely helpful on busy nights when you want something that feels special but doesn't require last-minute fussing.
Variations That Actually Work
I've made these with turkey when someone brought leftover turkey breast instead of chicken, and honestly, it was even better—turkey is drier on its own, so the gravy situation becomes even more critical and rewarding. You can layer in thinly sliced red onions for sharpness, or add roasted vegetables if you're feeling like making it heartier. The stuffing is flexible too—cornbread stuffing brings a completely different vibe than sage, and both are delicious.
- For vegetarian versions, use plant-based chicken and vegetarian gravy, and consider adding a rich cheese like fontina to compensate for the umami you're missing.
- If you're out of cranberry sauce, a sharp apricot jam or even a dab of mustard works when you need that tart counterpoint.
- Leftover mashed potatoes folded into the layer would be absurdly good if you have them on hand.
Pin It These wraps remind me why cooking is as much about solving puzzles as it is about feeding people. Once you taste it, you'll understand why this became my go-to answer for what to make with Thanksgiving leftovers.
Recipe Questions & Answers
- → What type of bread suits this wrap best?
Large flour tortillas work well for folding, while soft white or whole wheat sandwich bread soaked in gravy adds moisture and texture.
- → Can I substitute the chicken with another protein?
Yes, turkey can be used instead of chicken for a similar flavor profile, and plant-based alternatives suit vegetarian preferences.
- → How do I keep the wrap from becoming soggy?
Soaking the bread lightly in gravy adds moistness without over-saturating. Toasting the wrap on a skillet helps maintain a crisp exterior.
- → Is the stuffing homemade or store-bought better?
Both work well; homemade stuffing allows customization of flavors, while store-bought offers convenience without sacrificing taste.
- → What are good drink pairings for this wrap?
Light-bodied Pinot Noir or a crisp cider complement the savory and tart elements of the wrap nicely.
- → Can I add cheese to this wrap?
Yes, slices of provolone or Swiss cheese can be added for extra creaminess and mild flavor balance.