Moist Maker Chicken Wrap (Printable format)

A juicy chicken wrap featuring stuffing, cranberry sauce, gravy-soaked bread, and fresh greens in a toasted tortilla.

# List of ingredients:

→ Proteins

01 - 2 cups cooked shredded roast chicken (approximately 280 g)

→ 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 (about 30 g)

→ Stuffing

05 - 1 cup prepared stuffing (homemade or store-bought, approx. 140 g)

→ Condiments

06 - ½ cup cranberry sauce (120 ml)
07 - ¾ cup hot chicken or turkey gravy (180 ml)

→ Dairy (optional)

08 - 4 slices provolone or Swiss cheese

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - Preheat a skillet or griddle over medium heat.
02 - Place sandwich bread slices in a shallow dish and pour ½ cup of hot gravy over them, soaking evenly without letting the bread fall apart. Set aside.
03 - Warm tortillas in the microwave for 10 to 15 seconds until pliable.
04 - Lay each tortilla flat. In the center, layer ¼ cup stuffing, ½ cup shredded chicken, one soaked bread slice (tear in half if necessary), 2 tablespoons cranberry sauce, ¼ cup greens, and a slice of cheese if using. Season lightly with salt and black pepper.
05 - Fold the tortilla sides inward and roll tightly from the bottom to enclose the filling securely.
06 - Place wraps seam side down onto the preheated skillet. Toast for 2 to 3 minutes per side until golden and heated through, pressing gently with a spatula to create an even crust.
07 - Serve immediately with remaining hot gravy for dipping.

# Expert Suggestions:

01 -
  • It tastes like Thanksgiving dinner but comes together in 30 minutes, no roasting required.
  • The gravy-soaked bread stays soft and flavorful without making everything soggy if you time it right.
  • You can eat it with your hands, which somehow makes the whole experience feel less formal and more fun.
02 -
  • If you over-soak the bread, it falls apart—the gravy should penetrate it, not dissolve it, so give it just one minute and no more.
  • Don't skip warming the tortillas; a cold tortilla will crack when you fold it and your fillings end up on the skillet instead of in your wrap.
03 -
  • Toast your tortillas in the skillet right before filling them if you have time—they'll seal better and won't dry out while you're assembling.
  • Use a meat thermometer if you're reheating pre-cooked chicken to make sure it hits 165°F, which keeps everything food-safe and tender.
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