Save There's something magical about the day after the holiday feast when you're standing in front of an open refrigerator, staring at containers of leftover chicken and that wedge of baked brie you brought as a gift. That's when I realized the best meals aren't always the ones you plan—they're the ones born from happy accidents and ingredients that somehow know they belong together. This wrap came together on a quiet afternoon when I wanted something warm and elegant without fussing over a full dinner, and it's become my favorite way to rescue those holiday remnants into something that feels brand new.
I made these for my sister on New Year's Eve when she dropped by unannounced with a bottle of wine, and watching her bite into one with her eyes closed—just savoring it—made me realize that sometimes the most memorable meals are the ones served on mismatched plates with no formal plan. The warmth of the melted brie mixed with the tartness of the cranberry sauce created this moment where everything just felt right, and she asked for the recipe before she'd even finished eating.
Ingredients
- Cooked chicken breast, 1 cup sliced or shredded: Use leftover or rotisserie chicken for convenience—the key is keeping it moist and flavorful, so avoid chicken that's been sitting around for more than a few days.
- Baked brie, 100 g sliced: If your brie has a rind, you can peel it away for a cleaner appearance, but honestly, the rind adds a subtle earthiness that I've grown to appreciate.
- Baby spinach leaves, 1/2 cup: Fresh spinach wilts slightly when the warm brie hits it, creating this silky texture that balances the other flavors beautifully.
- Red onion, 1/4 small thinly sliced: The sharpness cuts through the richness of the brie like a little flavor wake-up call, so don't skip this even if you think you might.
- Cranberry sauce, 2 tablespoons: Whole berry or smooth both work, but whole berry gives you these little bursts of tartness that feel more intentional somehow.
- Large flour tortillas, 2 (10-inch): Room temperature tortillas fold more easily without cracking, so pull them out a few minutes before you start assembling if they've been in the fridge.
- Mayonnaise or Dijon mustard, 1 tablespoon optional: A thin spread adds moisture and flavor depth—I lean toward mustard for its sharpness, but mayo works if you want something creamier.
- Fresh herbs like thyme or parsley, 2 teaspoons chopped: These finish the wrap with a brightness that feels like a whisper of sophistication.
- Freshly ground black pepper, to taste: Grind it just before using so the oils are still alive in your grinder.
Instructions
- Lay out and prepare your canvas:
- Place both tortillas flat on your work surface and let them relax for a moment while you gather your fillings—they're more pliable when they're not cold.
- Spread your base layer:
- If you're using mayo or mustard, apply it sparingly down the center of each tortilla in a thin line; it's easier to distribute once the other ingredients go on top anyway.
- Build your layers:
- Start with chicken in the lower half of each tortilla, then add brie, spinach, and red onion in a loose pile—you want them to mingle together, not sit in perfect rows. The warmth of assembly will start softening the brie already.
- Add the sweet and herby finish:
- Dollop a tablespoon of cranberry sauce over the pile, then scatter your herbs and a few grinds of pepper on top—this is where you're seasoning to taste, so adjust boldly.
- Roll with intention:
- Fold in both sides of the tortilla first, tucking them snugly, then roll from the bottom up as tightly as you can manage without tearing the tortilla. The wrap should feel like a little package that's ready for action.
- Toast until golden and melty:
- Heat your skillet to medium and place each wrap seam-side down for 2–3 minutes, listening for that gentle sizzle—you're looking for a light golden crust that crackles slightly when you flip it. Turn carefully and toast the other side for another 2–3 minutes until the brie is visibly oozing and the tortilla has taken on some color.
- Slice and serve warm:
- Remove from heat and let sit for exactly one minute, then slice diagonally so you can see all those gorgeous layers inside.
Save There was this one evening when I made these wraps for myself after a long day, and something about the ritual of layering, rolling, and then listening to them toast in the skillet felt like a small act of kindness I was giving to my own hungry self. The simple act of taking leftover ingredients and turning them into something I actually wanted to eat reminded me that good cooking isn't about complexity—it's about intention and paying attention.
Why Cranberry and Brie Is the Pairing You Didn't Know You Needed
The first time I tasted brie and cranberry together was at a holiday cheese board, and I remember thinking how the tartness of the cranberry made the brie taste even creamier and more luxurious by contrast. They're opposites that make each other shine—the acidity cuts through the richness in exactly the way your palate craves. Once you understand this balance, you start seeing it everywhere in cooking, and this wrap is basically that principle wrapped up in a tortilla and toasted until it's perfect.
Variations That Keep Things Interesting
The beauty of this wrap is how forgiving it is to substitutions and additions—I've made it with turkey instead of chicken on Thanksgiving leftovers, and it was just as delicious. The structure stays the same, but you can play with the flavors by swapping out the cranberry sauce for fig jam, which adds an almost jammy sweetness, or by adding thinly sliced apples for a crisp, fresh element that plays beautifully against the soft brie. Toasted walnuts scattered inside add a crunch that makes you feel like you're eating something more substantial than you actually are.
Making This Wrap Feel Like a Full Meal
On its own, this wrap is satisfying, but I've learned that serving it alongside something cool and bright makes the whole experience feel more complete. A simple side salad with a sharp vinaigrette, or even just some pickled vegetables, cuts through the richness and makes you feel like you've eaten a proper dinner instead of just a wrap. And if you're pairing it with a drink, skip the coffee and reach for something like a crisp Pinot Noir or sparkling apple cider—the slight sweetness and bubbles echo the cranberry sauce in the most pleasant way.
- Serve with a crisp green salad or simple slaw on the side to balance the richness.
- Slice it diagonally so the cross-section shows off all those gorgeous layers inside.
- Eat it while it's still warm enough that the brie is melty but cool enough that you can actually taste everything.
Save This wrap has become my answer to that question we all ask ourselves around four o'clock: what can I make that feels special but doesn't require a grocery store trip? It's proof that the best meals often come from working with what's already in your kitchen and trusting your instincts.