Moist Maker Chicken Wrap (Print-Friendly)

A savory wrap featuring shredded roast chicken, stuffing, cranberry sauce, and greens in a toasted tortilla.

# 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 hot chicken or turkey gravy

→ 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 until ready for toasting.
02 - Place sandwich bread slices in a shallow dish and pour 1/2 cup hot gravy over them, allowing the bread to soak thoroughly without disintegrating. Set aside.
03 - Microwave tortillas for 10 to 15 seconds to increase pliability.
04 - Lay each tortilla flat and layer 1/4 cup stuffing, 1/2 cup shredded chicken, one soaked bread slice (tear in half if necessary), 2 tablespoons cranberry sauce, 1/4 cup greens, and a cheese slice if using. Season lightly with salt and pepper.
05 - Fold the sides of each tortilla inward, then roll tightly from the bottom to encase all fillings securely.
06 - Place wraps seam side down on the preheated skillet, cooking 2 to 3 minutes per side until golden and warmed through, pressing lightly with a spatula for even crust formation.
07 - Serve immediately accompanied by remaining hot gravy for dipping.

# Expert Advice:

01 -
  • It captures all the comfort of a Thanksgiving plate without needing a seat at a table.
  • The warm gravy-soaked bread stays tender instead of turning into cardboard, which is honestly the whole secret.
  • Comes together in under 30 minutes, which means weeknight dinner or weekend lunch without the fuss.
  • Every bite feels intentional because you actually have to assemble it and toast it, not just slap things between bread.
02 -
  • The bread must be soaked in hot gravy, not room-temperature or lukewarm gravy—temperature is what creates that signature tender, almost custard-like texture that makes this different from a regular wrap.
  • Don't assemble these more than a few minutes before toasting; the bread will continue absorbing liquid and get mushy, and the greens will start wilting from the heat.
  • The seam needs to be on the skillet first so it seals from the heat; if you start with the seam facing up, it can unravel mid-toast.
03 -
  • Make the wraps a few hours ahead and refrigerate them seam side down, then toast them straight from the cold state for an even crispier exterior.
  • Use the remainder of your hot gravy to brush the outside of the wrapped tortilla before it hits the skillet—it creates an extra-golden, almost savory shell.
  • If you're feeding a crowd, assemble an assembly line: lay out tortillas, get your ingredients in small bowls, and have one person layer while another handles the skillet; it moves fast and keeps everything warm.
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