Chicken Brie Holiday Wrap

There's something magical about the day after a big holiday dinner when the fridge is full of beautiful leftovers begging for a second life. I was standing in my kitchen on a quiet December afternoon, staring at a container of baked brie and some sliced chicken, when it hit me—why not wrap them up together? What started as me trying to use what I had on hand became this impossibly easy, impossibly good wrap that now shows up on my table whenever I need something warm and celebratory without the fuss.

I made these for my sister on a snowy afternoon when she stopped by unannounced, and watching her bite into one while snow fell outside the window—that moment when she closed her eyes at the taste—I knew I'd stumbled onto something worth keeping. She asked for the recipe right there, spatula still in my hand, and I realized I'd been so focused on the cooking that I hadn't even thought about writing it down.

Ingredients

• Cooked chicken breast, sliced or shredded: Use 1 cup of leftover chicken, preferably skinless for a cleaner bite—the key is that it should be tender enough to tear with your fork, not tough and stringy.
• Baked brie, sliced: About 100 grams of room-temperature or slightly warm leftover brie is the heart of this wrap, and removing the rind is optional depending on whether you like that earthy flavor or want pure creamy cheese.
• Baby spinach leaves: Half a cup of fresh greens adds earthiness and a gentle nutritional backbone without being bossy about it.
• Red onion, thinly sliced: A quarter of a small one gives you a sharp little bite that cuts through all that richness in the best way.
• Cranberry sauce: Two tablespoons of whole berry or smooth—either works, though I find whole berry gives you little bursts of flavor that feel special.
• Large flour tortillas: Two 10-inch wraps form the vessel; make sure they're pliable enough to fold without cracking.
• Mayonnaise or Dijon mustard (optional): A tablespoon spread thinly adds a subtle tang that keeps the wrap from feeling too heavy.
• Fresh herbs like thyme or parsley (optional): Just two teaspoons of fresh, chopped herbs brighten everything up.
• Freshly ground black pepper: To taste, because the finishing grind always matters.

Instructions

Start with your canvas:

Lay both tortillas flat on a clean surface and take a breath—you're about to build something delicious in the simplest way possible.

Add your base layer:

If you're using mayo or mustard, spread a thin, even layer in the center of each tortilla, just enough to taste it but not so much that it makes the wrap soggy.

Build your filling:

Layer half the chicken onto each tortilla, then arrange the warm or room-temperature brie slices on top, followed by the spinach and red onion—think of it like you're building the layers of a good story, each one adding depth.

Add the sweet note:

A tablespoon of cranberry sauce goes right on top of the cheese, and that's where the magic happens because the sauce will warm and soften into the melting brie.

Season and finish the filling:

Sprinkle your fresh herbs and black pepper over everything, then you're ready for the final fold.

Wrap it tight:

Fold in both sides of the tortilla toward the center, then roll up from the bottom as tightly as you can without tearing it, keeping the seam at the bottom when you're done.

Toast until golden:

Heat your nonstick skillet or grill pan over medium heat, place the wraps seam-side down, and let them toast for 2 to 3 minutes per side until they're golden brown and you can feel the brie getting soft inside when you gently press with your spatula.

Rest and serve:

Pull them off the heat, slice each wrap in half, and serve immediately while everything is warm and the brie is still melting.

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My neighbor came over one evening when I was testing this recipe again, and I handed her a warm wrap without expecting much feedback. She sat down at my kitchen table and didn't speak for a full minute, just chewed slowly and looked out the window, and when she finally looked back at me she said, 'This tastes like someone put actual thought into making me happy.' That's when I understood that sometimes the simplest meals matter the most.

When Leftovers Become the Main Event

There's a philosophy I've adopted in my kitchen: the day after a big meal shouldn't feel like you're eating scraps. This wrap is proof that with just a little intentional heat and a good fold, yesterday's feast becomes today's luxury. The brie is the translator here—it takes the plain chicken and cranberry sauce and smooths everything into something cohesive, something that tastes like you planned it all along.

The Art of the Holiday Flavor Pivot

What I love most about cooking after a major holiday is that you're not bound by tradition anymore. You can take those sacred flavors—the richness of brie, the tartness of cranberry, the simplicity of good chicken—and recombine them in ways that feel entirely new. The wrap itself becomes a different context, a chance to eat holiday flavors at your kitchen table on a regular Tuesday without any of the fuss.

Small Changes That Make a Difference

I've learned that the tiny variations in this wrap are where the real satisfaction lives. Some days I add thin apple slices because I want a whisper of sweetness and crunch, other times I swap the cranberry for fig jam because I'm feeling more sophisticated. The core stays the same, but the edges shift, and that flexibility is what makes this recipe feel less like following instructions and more like cooking for yourself.

• For extra texture, layer in some thinly sliced Granny Smith apples or a small handful of toasted walnuts before rolling.
• If you want to go completely different, try fig jam instead of cranberry, which feels richer and more autumnal.
• A small squeeze of fresh lemon juice on the spinach brightens everything without tasting obvious.

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This wrap has become my quiet answer to the question of what comes after celebration. It's unpretentious, fast, and somehow both comforting and elegant at the same time—exactly what I want when I'm not trying to impress anyone but myself.

Recipe FAQs

→ What type of chicken works best for this wrap?

Leftover cooked chicken breast, either sliced or shredded, is ideal for a tender texture and quick assembly.

→ Can I substitute the baked brie with another cheese?

Yes, soft creamy cheeses like Camembert or a mild melted cheese can be used if brie is unavailable.

→ How should the wrap be toasted for best results?

Toast the wrap on a medium-heat skillet or grill pan for 2–3 minutes per side until the tortilla is golden and the cheese melts.

→ Are there suggested additions for extra flavor or texture?

Adding thinly sliced apples or toasted walnuts offers extra crunch, while swapping cranberry sauce for fig jam gives a sweeter twist.

→ What spreads complement the wrap fillings?

Mayonnaise or Dijon mustard enhances creaminess and adds a subtle tang that balances the savory and sweet components.

→ Is this wrap suitable for gluten-free diets?

This wrap contains flour tortillas, which include gluten; gluten-free wraps can be substituted for those with sensitivities.