Tender chicken, creamy brie, cranberry sauce, and spinach combine in a warm, toasted holiday wrap.
# Components:
→ Proteins
01 - 1 cup cooked skinless chicken breast, sliced or shredded
→ Cheese
02 - 3.5 ounces baked brie, sliced, rind removed if preferred
→ Vegetables & Greens
03 - ½ cup baby spinach leaves
04 - ¼ small red onion, thinly sliced
→ Condiments
05 - 2 tablespoons cranberry sauce, whole berry or smooth
→ Wraps
06 - 2 large flour tortillas, 10-inch diameter
→ Optional Add-ins
07 - 1 tablespoon mayonnaise or Dijon mustard
08 - 2 teaspoons chopped fresh herbs such as thyme or parsley
09 - Freshly ground black pepper, to taste
# Directions:
01 - Lay the tortillas flat on a clean surface.
02 - If desired, spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Distribute half of the chicken, brie, spinach, and red onion evenly onto each tortilla.
04 - Spoon one tablespoon of cranberry sauce atop each and sprinkle with fresh herbs and black pepper if using.
05 - Fold in the sides of the tortillas, then roll tightly from the bottom to enclose the filling.
06 - Heat a nonstick skillet or grill pan over medium heat. Place wraps seam-side down and toast for 2 to 3 minutes per side until golden and brie is melted.
07 - Remove from heat, slice each wrap in half, and serve warm.
