Chicken Brie Holiday Wrap (Printable)

A cozy holiday wrap with tender chicken, creamy brie, cranberry sauce, and baby spinach.

# Ingredient list:

→ Proteins

01 - 1 cup cooked chicken breast, sliced or shredded (leftover, skinless)

→ Cheese

02 - 3.5 oz baked brie, sliced (leftover, rind removed if preferred)

→ Vegetables & Greens

03 - 1/2 cup baby spinach leaves
04 - 1/4 small red onion, thinly sliced

→ Condiments

05 - 2 tablespoons cranberry sauce (whole berry or smooth)

→ Wraps

06 - 2 large flour tortillas (10-inch)

→ Optional Add-ins

07 - 1 tablespoon mayonnaise or Dijon mustard
08 - 2 teaspoons chopped fresh herbs (e.g., thyme or parsley)
09 - Freshly ground black pepper, to taste

# How-to:

01 - Lay the flour tortillas flat on a clean surface.
02 - If desired, spread mayonnaise or Dijon mustard in the center of each tortilla.
03 - Divide and layer half of the chicken, brie, baby spinach, and red onion evenly onto each tortilla.
04 - Spoon one tablespoon of cranberry sauce over each, then sprinkle with chopped fresh herbs and freshly ground black pepper if using.
05 - Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the fillings.
06 - Heat a nonstick skillet or grill pan over medium heat. Place the wraps seam-side down and toast for 2 to 3 minutes per side until golden brown and the brie is melted.
07 - Remove from heat, slice each wrap in half, and serve warm.

# Expert Advice:

01 -
  • It transforms holiday leftovers into something that tastes completely intentional and restaurant-worthy.
  • The whole thing comes together in 15 minutes, so you can actually enjoy your day instead of being stuck in the kitchen.
  • Warm, gooey brie melting against tender chicken feels indulgent without requiring any real technique.
02 -
  • Don't skip toasting the wraps—this is what melts the brie and makes these feel special instead of just assembled.
  • If your brie is cold and firm when you start, slice it thinner so it actually melts through in the short cooking time.
03 -
  • Warm your tortillas slightly before assembling—this makes them more flexible and less likely to tear when you roll them.
  • Keep the skillet at medium heat, not high; rushing the toast means the brie won't fully melt before the tortilla starts to burn.
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