Pin There's something magical about the days after the holidays when your fridge is scattered with beautiful leftovers—a bit of that baked brie from the charcuterie board, some sliced chicken from dinner, and a jar of cranberry sauce waiting for a second act. One lazy afternoon, I found myself staring at these remnants and thought, why not bring them together? What emerged was this warm, crispy wrap that tasted like celebration without the fuss, and somehow became my favorite way to rescue those precious holiday ingredients.
I made this for my sister on a snowy December evening when we were both too tired to cook but too hungry to order takeout. She took one bite, closed her eyes, and said, "This is what I'm craving without knowing it." That moment made me realize it wasn't just about using up leftovers—it was about creating something that felt both comforting and special, the kind of meal that makes you feel taken care of.
Ingredients
- Cooked chicken breast: Use tender, skinless pieces (leftover roasted works beautifully) that you can slice or shred, depending on your mood—I find shredded gives you more creaminess when mixed with warm brie.
- Baked brie: This is your secret weapon; if you have leftover from a cheese board, even better, as it's already warm and pliable, and you can remove the rind if it bothers you.
- Baby spinach: Fresh and delicate, it wilts slightly from the warm wrap without disappearing, adding earthiness and bright color.
- Red onion: Thinly sliced so it stays crisp and adds a gentle bite that cuts through the richness beautifully.
- Cranberry sauce: Whole berry or smooth, it brings tartness and keeps the wrap from feeling one-note; it's the backbone of the flavor story.
- Large flour tortillas: Ten-inch ones give you enough room to layer generously without tearing, and they toast to a golden, slightly crispy texture.
- Mayonnaise or Dijon mustard: A thin layer adds subtle richness or tang, but it's entirely optional if you prefer to keep things light.
- Fresh herbs: Thyme or parsley scattered on top add a whisper of freshness that reminds you this isn't heavy comfort food, but bright and intentional.
Instructions
- Lay and spread:
- Place your tortillas on a clean work surface and, if using them, spread a thin layer of mayonnaise or mustard down the center of each one. This creates a subtle flavor base and helps everything stay in place as you layer.
- Build your layers:
- Divide the chicken, brie, spinach, and red onion evenly between the two tortillas, layering them in the center so you have room to fold. Think of it like you're creating a flavor sandwich that will get warmed together.
- Add the finishing touches:
- Spoon a tablespoon of cranberry sauce on top of each wrap, then sprinkle with fresh herbs and black pepper. The cranberry should be visible so it melts into the brie as everything toasts.
- Fold and roll:
- Fold in the sides of the tortilla first (think like a burrito), then roll from the bottom up tightly, tucking as you go so nothing escapes when you toast it. The seam should be on the bottom when it hits the pan.
- Toast to golden:
- Heat your skillet or grill pan over medium heat, then place the wraps seam-side down and let them toast for 2 to 3 minutes until they're golden and crispy. You'll hear them sizzle softly, and that's when you know the brie is starting to melt; flip and toast the other side until it matches.
- Rest and serve:
- Remove from the pan and let them cool for just a minute—this helps them hold together better when you slice them. Slice in half and serve warm, so the brie is still flowing slightly inside.
Pin I remember my nephew asking for the recipe after eating one of these, and I realized then that it wasn't the ingredients themselves, but the combination and care that made it feel special. Something about warm, melted brie and tartness from cranberry seemed to unlock a moment where food became a small celebration, a quiet acknowledgment that the holidays don't have to end when the party does.
Why Leftovers Matter
There's an underrated art to cooking with leftovers, and it's not about being thrifty—it's about being intentional. When you have baked brie and roasted chicken already prepared, you're not starting from scratch; you're composing. This wrap taught me that leftover ingredients often have better flavor than fresh ones because they've already been treated with heat and time, and all you're doing is introducing them to new companions.
The Holiday Pantry Advantage
If you have cranberry sauce on hand from the holidays, use it. If you have fig jam or even a spoonful of apple butter, that works too. The beauty of this recipe is that it plays well with whatever festive condiments are lingering in your fridge, so don't feel locked into one flavor profile. I've made versions with spiced apples, with a touch of balsamic, and even once with leftover apple-walnut stuffing mixed into the filling, and each one felt like a new discovery using the same basic template.
Variations and Swaps
This wrap is forgiving and adaptable, which is part of why it became a go-to in my kitchen. You can add thinly sliced apples for crunch, scatter toasted walnuts for texture, or swap the cranberry entirely for fig jam or even a thin spread of pesto if you're feeling savory instead of festive. Think of the wrap as a canvas, and the brie and chicken as the base; everything else is negotiable depending on what you love and what you have.
- For extra richness, brush the outside of the wrap with a tiny bit of melted butter before toasting.
- If you want it entirely vegetarian, roasted mushrooms or lentil crumbles can stand in beautifully for the chicken.
- A touch of honey drizzled with the cranberry adds complexity without overpowering the brie's subtle creaminess.
Pin This wrap reminds me that some of the best meals aren't elaborate productions but small moments of intention, where good ingredients find each other and become something memorable. If you have leftovers from a holiday meal or gathering, don't let them fade into the background; give them this second life and watch them transform into something people will ask for again.
Recipe Q&A
- → What type of chicken works best for this dish?
Leftover cooked chicken breast, either sliced or shredded, works perfectly, providing tender protein without additional cooking time.
- → Can I use different cheese instead of brie?
Soft, creamy cheeses like Camembert or a mild goat cheese work well as substitutes, maintaining that rich texture.
- → Is cranberry sauce necessary in the wrap?
The cranberry sauce adds a subtle tartness and sweetness balancing the richness of the brie and chicken.
- → How should I toast the wraps to get the best texture?
Toast the wraps seam-side down in a nonstick skillet over medium heat until golden brown and the cheese is melty, about 2–3 minutes per side.
- → Are there suggested variations to enhance this wrap?
Adding thinly sliced apples or toasted walnuts provides extra crunch, while swapping cranberry for fig jam offers a different fruity note.