Save to Pinterest There's something about lunch that makes you nostalgic without warning. I was standing in my kitchen on a Tuesday, halfway through reheating some roast chicken, when I suddenly thought about that Thanksgiving sandwich my roommate couldn't stop talking about—the one with the gravy-soaked bread that made everything sing. I wondered what would happen if I took that magic and wrapped it up, made it portable, gave it a new life. Twenty minutes later, I was biting into something that shouldn't have worked but absolutely did.
I made these for my partner one Saturday when we were too tired to be ambitious but too hungry to settle. The wraps came out golden and steaming, and I watched their face when they bit through that crispy exterior into all that warmth inside. Neither of us said much—we just kept eating until they were gone, then looked at each other with that quiet agreement that meant I'd be making them again.
Ingredients
- Roast chicken, shredded (2 cups): Use leftovers from a roasted bird or a store-bought rotisserie chicken—the moisture and slight char are what makes this work.
- Large flour tortillas (4): Burrito-size matters here; they need enough real estate to hold everything without tearing.
- White or whole wheat sandwich bread (2 slices): This is your secret ingredient—it soaks up that hot gravy and becomes the thing everyone remembers.
- Baby spinach or mixed greens (1 cup): Fresh and crisp greens add texture and cut through the richness without fighting for attention.
- Prepared stuffing (1 cup): Homemade is wonderful, but store-bought saves you a step and honestly tastes just as good here.
- Cranberry sauce (1/2 cup): Tart and sweet, it brightens everything and reminds you this is still a little bit about celebration.
- Hot chicken or turkey gravy (3/4 cup): Warm it gently and don't let it cool—the heat matters as much as the flavor.
- Provolone or Swiss cheese (4 slices, optional): If you add it, you're leaning into richness; if you skip it, the gravy does the work.
- Salt and black pepper: Season as you go and trust your instincts.
Instructions
- Warm your stage:
- Heat a skillet or griddle over medium heat while you work on assembly—you want it ready when your wraps are ready, not the other way around.
- Soak the bread:
- Pour hot gravy over those bread slices in a shallow dish and let them drink it in like they've been waiting all year. They should be tender but not disintegrating.
- Make the tortillas cooperative:
- A quick microwave blast for 10 to 15 seconds makes them pliable and willing—they'll bend without cracking.
- Build with intention:
- Lay your tortilla flat and layer as you go: stuffing first as your base, then chicken, then that precious soaked bread torn into pieces if needed, cranberry sauce next, fresh greens, and cheese if you're using it. A light pinch of salt and pepper is enough—everything else is already seasoned.
- Roll tight and confident:
- Fold in the sides first, then roll from the bottom like you mean it—you want them snug enough to hold together but not so tight they split.
- Toast until golden:
- Seam side down in that hot skillet, give them 2 to 3 minutes per side until the outside is crispy and golden and the inside is hot all the way through. A gentle press with your spatula helps them develop an even crust.
- Rest and serve:
- Let them sit for just a minute while you pour that remaining gravy into a small bowl for dipping.
Save to Pinterest My favorite moment was when someone I hadn't cooked for in years bit into one of these and suddenly went quiet. I recognized that look—it was the look of tasting something that landed exactly right. We didn't need to talk about it, but we did anyway, because food that feels this good always wants to be discussed.
The Gravy Soak is Everything
This recipe lives or dies by that gravy-soaked bread, and I learned that the hard way. The bread becomes a bridge between every other flavor, keeping the chicken from drying out and making the whole bite feel cohesive. It's also what separates this from just rolling stuff in a tortilla—it's what makes it a Moist Maker in the first place. Think of it as the secret you're keeping and also the secret you can't help but share once someone tastes it.
Why This Works as a Wrap
Wraps are honest—they show you what you're getting, and they're kind to people who are eating while doing something else. There's no need to plate these carefully or worry about presentation. They're practical and a little bit indulgent at the same time, which is the best kind of food to make on an ordinary day. The fact that they come together in under 30 minutes is almost beside the point; what matters is that they taste like something special.
Variations and Additions
Once you understand the bones of this recipe, it becomes a canvas. I've made versions with thinly sliced red onions for bite, with roasted carrots and parsnips for earthiness, with a touch of herbed mayo smeared on the tortilla before assembly. The vegetarian versions with plant-based chicken and vegetarian gravy are surprisingly satisfying—the stuffing and cranberry sauce carry the flavor just fine. Some people are purists and want nothing but the core—and honestly, that's the best version.
- Try adding thinly sliced red onions for a sharp contrast to the richness.
- A spread of herbed mayo or even a dab of leftover cranberry mayo on the tortilla first is a game-changer.
- Roasted root vegetables add substance and another layer of flavor without changing the spirit of the recipe.
Save to Pinterest This is the kind of recipe that teaches you something small about how flavors work together and how a little bit of intention can turn leftovers into something people ask you to make again. Make them, share them, and notice what happens when someone takes that first bite.
Recipe FAQs
- → What type of bread is used inside the wrap?
Slices of white or whole wheat sandwich bread soaked in hot gravy are layered inside for added moisture and flavor.
- → Can the chicken be replaced with another protein?
Yes, turkey makes a great alternative, or plant-based chicken substitutes can be used for a vegetarian approach.
- → How is the wrap cooked after assembly?
The filled tortilla is toasted on a skillet until golden and warm, creating a crisp exterior while keeping the inside moist.
- → Are there any suggestions for additional fillings or toppings?
Thinly sliced red onions or roasted vegetables can enhance flavor and texture, while cheese adds creaminess.
- → What beverages pair well with this wrap?
A crisp cider or light-bodied Pinot Noir complements the savory and tart elements beautifully.