Moist Maker Chicken Wrap (Print)

Tender chicken with cranberry, stuffing, and savory gravy in a warm tortilla wrap.

# Ingredients:

→ 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

# Directions:

01 - Warm 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, allowing thorough soaking without disintegration. Set aside.
03 - Microwave tortillas for 10 to 15 seconds to increase pliability.
04 - Lay each tortilla flat and layer centrally with 1/4 cup stuffing, 1/2 cup shredded chicken, a soaked bread slice (tear to fit if necessary), 2 tablespoons cranberry sauce, 1/4 cup greens, and optionally a slice of cheese. Season with salt and pepper.
05 - Fold the tortilla sides inward, then roll from the bottom up, encasing the fillings securely.
06 - Place wraps seam side down in the preheated skillet and toast for 2 to 3 minutes per side until golden and heated through, pressing gently for an even crust.
07 - Serve immediately with remaining hot gravy for dipping.

# Expert Tips:

01 -
  • It tastes indulgent and complicated but comes together in the time it takes to toast bread.
  • Everything warm and toasty on the outside, juicy and flavorful on the inside, wrapped up so you can eat it without a fork.
  • You can prep the filling while the skillet warms up, so you're genuinely done in under 30 minutes.
02 -
  • Don't pour the gravy over the bread until you're ready to assemble—if it sits too long, the bread turns to mush instead of staying together with that perfect soft-but-structured texture.
  • The key to not having your wrap fall apart is keeping the filling balanced in the center and rolling it tight; too much filling in one spot will make it bulge and tear.
  • Medium heat on your skillet is crucial—too high and the tortilla burns before the insides warm through, too low and you get a pale, soggy wrap instead of that golden crust.
03 -
  • Keep a small pot of gravy warming on a back burner while you work—everything about this wrap depends on that gravy being hot and ready.
  • If your tortilla is slightly dry or cracking as you roll it, dampen your fingers and run them along the edge before rolling; it'll seal better in the skillet.
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