Moist Maker Chicken Wrap (Printable View)

A flavorful wrap featuring shredded chicken, stuffing, cranberries, and greens wrapped in a warm tortilla.

# What You'll Need:

→ Proteins

01 - 2 cups cooked shredded roast chicken

→ 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 - ½ cup cranberry sauce
07 - ¾ 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 - Set a skillet or griddle over medium heat to warm.
02 - Place bread slices in a shallow dish and pour ½ cup hot gravy over them. Allow to soak without breaking apart, then set aside.
03 - Microwave tortillas for 10 to 15 seconds to soften and increase pliability.
04 - Lay each tortilla flat and layer in center: ¼ cup stuffing, ½ cup shredded chicken, one soaked bread slice torn if necessary, 2 tablespoons cranberry sauce, ¼ cup greens, and one cheese slice if using. Season lightly with salt and pepper.
05 - Fold tortilla sides inward, then roll tightly from bottom to encase fillings securely.
06 - Place wraps seam side down on preheated skillet. Cook 2 to 3 minutes per side until golden and heated through, pressing gently with a spatula for even crust.
07 - Serve immediately accompanied by remaining hot gravy for dipping.

# Expert Advice:

01 -
  • The soaked bread creates an incredible moisture that keeps every bite tender and flavorful without being heavy.
  • It's the ultimate portable comfort meal—fancy enough for dinner but casual enough to eat with one hand.
  • You can prep and customize each wrap individually, so everyone gets exactly what they want.
  • The contrast between crispy tortilla exterior and juicy, sauce-laden interior hits all the right notes.
02 -
  • Don't over-soak the bread—it should absorb gravy but maintain its structure, or it will disintegrate during rolling and toasting.
  • The tortilla must be warm before you fill it; cold, rigid tortillas will crack and won't seal properly when you roll them.
  • Your skillet temperature matters more than you'd think—medium is ideal because medium-high will char the outside before the inside heats, leaving you with a cold center.
  • Tear the soaked bread rather than cut it, so the edges stay soft and won't poke through the tortilla or create sharp points that make rolling harder.
03 -
  • Make your gravy just before you start rolling—it needs to be hot enough to soak the bread but cool enough not to burn you when you handle it.
  • If your tortillas are splitting at the edges when you roll, they weren't quite warm enough; give them another 5 seconds in the microwave and they'll become infinitely more cooperative.
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