Moist Maker Chicken Wrap (Printable)

Juicy roast chicken, stuffing, cranberry, greens wrapped in a toasted tortilla, perfect for lunch or dinner.

# 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 - 1/2 cup cranberry sauce
07 - 3/4 cup 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 - Heat a skillet or griddle over medium heat.
02 - Place sandwich bread slices in a shallow dish and pour 1/2 cup hot gravy over them, ensuring they are well soaked without falling apart. Set aside.
03 - Microwave the flour tortillas for 10 to 15 seconds to increase pliability.
04 - Lay each tortilla flat and layer in the center: 1/4 cup stuffing, 1/2 cup shredded chicken, one soaked bread slice (tear if needed), 2 tablespoons cranberry sauce, 1/4 cup greens, and a cheese slice if using. Season lightly with salt and black pepper.
05 - Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose all fillings securely.
06 - Place wraps seam side down on the preheated skillet. Toast each side for 2 to 3 minutes until golden and heated through, pressing gently with a spatula for even browning.
07 - Serve immediately with the remaining hot gravy for dipping.

# Expert Advice:

01 -
  • It tastes like Thanksgiving got wrapped up and made portable, but you can eat it on a Tuesday at your desk without judgment.
  • The soaked bread creates this luxurious, almost creamy layer that makes the whole thing feel indulgent despite being surprisingly simple.
  • You can make four of them in under half an hour, which means leftovers for tomorrow or feeding hungry friends tonight.
02 -
  • The gravy has to be hot when it hits the bread, or the bread won't absorb it evenly and you'll end up with dry spots that ruin the whole experience.
  • Don't overstuff—I learned this by trying to fit too much spinach in and having it explode out the sides mid-toast, which was both messy and disappointing.
  • If your tortilla tears while rolling, use the next one; a broken wrap defeats the whole portable purpose and falls apart on the griddle.
03 -
  • Medium heat on your skillet is non-negotiable—too high and the outside burns before the inside heats through; too low and you get a sad, soft tortilla instead of a crust.
  • Press the wrap gently but consistently with your spatula as it toasts; this encourages even browning and helps seal all those layers together.
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