Save to Pinterest There's something magical about taking the bones of a beloved sandwich and wrapping it up in a warm tortilla. I was sitting at my kitchen counter one rainy afternoon, staring at leftovers from a big dinner, when it hit me: what if I could squeeze all those flavors into something handheld? The Moist Maker has always been comfort itself, but this wrap version transformed it into something I could actually bring to work without it falling apart in my lap.
I made these for my sister last Thanksgiving weekend when she dropped by unannounced and we were both too lazy to sit down for a real meal. We stood at the stove together, toasting them in the skillet while she told me about her week, and by the time the first wrap emerged golden and steaming, we'd forgotten we were hungry at all—we were just happy to be eating something ridiculous and wonderful with our hands.
Ingredients
- Cooked roast chicken, shredded (2 cups): The foundation of everything; use rotisserie chicken if you're short on time, or save shredded leftovers from a home-cooked bird for deeper flavor.
- Large flour tortillas (4): Room-temperature tortillas crack and tear, so warming them for just 10-15 seconds makes all the difference when you're rolling.
- White or whole wheat sandwich bread (2 slices): The textural secret—this bread absorbs gravy and creates the moist, almost bread-pudding quality that makes the Moist Maker iconic.
- Baby spinach or mixed greens (1 cup): These add a fresh bite that cuts through the richness and keeps the wrap from feeling heavy.
- Prepared stuffing (1 cup): Homemade is wonderful, but a good quality boxed stuffing works beautifully here and saves you time.
- Cranberry sauce (1/2 cup): The tartness is essential; it balances all the savory elements and adds brightness to every bite.
- Chicken or turkey gravy, hot (3/4 cup): Hot is non-negotiable—cold gravy won't soak the bread properly and won't warm the wrap from the inside.
- Provolone or Swiss cheese (4 slices, optional): Adds a subtle creaminess that binds flavors together, but the wrap is delicious without it too.
- Salt and black pepper, to taste: Season gently since stuffing and gravy already carry salt.
Instructions
- Heat your skillet and prep the gravy-soaked bread:
- Get your skillet warming over medium heat while you place sandwich bread slices in a shallow dish and pour hot gravy over them—you want them thoroughly soaked and steaming but still holding together. This is the soul of the sandwich, so don't rush it or skimp on the gravy.
- Warm the tortillas:
- A quick 10-15 second microwave blast makes them pliable without cooking them; cold tortillas will tear as you roll.
- Layer your wrap:
- Lay each tortilla flat and build from the center outward: stuffing first (about 1/4 cup), then chicken (roughly 1/2 cup), then half a gravy-soaked bread slice (tear it if needed to fit without overstuffing), then cranberry sauce (2 tablespoons), greens, cheese if using, and a light sprinkle of salt and pepper. The order matters because it creates a barrier that keeps the gravy from making the tortilla soggy before it hits the pan.
- Roll tight and seal:
- Fold the sides in first, then roll up from the bottom as tightly as you comfortably can without tearing the tortilla. This tension is what keeps everything together when it hits the heat.
- Toast until golden:
- Place wraps seam-side down in your hot skillet and toast for 2-3 minutes per side until the tortilla is golden and crispy. Press gently with a spatula to encourage even browning and to help the interior warm through; you'll hear a satisfying sizzle when they're ready to flip.
- Serve with gravy for dipping:
- Slide them onto a plate and serve immediately while everything is warm and the exterior is still crispy, with extra hot gravy on the side for dunking.
Save to Pinterest The moment I bit into the first one and felt that contrast—crispy exterior, warm gravy-soaked interior, the tartness of cranberry hitting my tongue—I understood why people go so wild for this sandwich. Making it into a wrap wasn't about reinventing something perfect; it was about making it fit into real life while keeping every bit of the magic intact.
Making It Your Own
This wrap begs for variation. I've played with roasted turkey instead of chicken, swapped in herb-seasoned stuffing, added thin slices of red onion for sharpness, and even tried tossing in some roasted mushrooms for earthiness. The beauty is that the gravy-soaked bread and cranberry sauce are flexible enough to handle whatever protein or vegetable you want to anchor it with. Some days it feels like Thanksgiving; other days it's just a really good sandwich that happens to be warm and portable.
Pairing and Serving Ideas
Serve these straight from the skillet while everything is still hot and steaming. They pair beautifully with a crisp apple cider or a light Pinot Noir if you're in the mood for wine, but honestly, they're perfect with just a cold glass of water or unsweetened iced tea. The tartness of cranberry and the richness of gravy can feel a bit heavy on their own, so something bright alongside them—a simple green salad or roasted vegetables—makes the meal feel complete without overwhelming you.
- For a vegetarian version, use plant-based chicken and vegetarian gravy without sacrificing flavor.
- Make these ahead by assembling wraps up to the toasting step, then wrap them in foil and refrigerate for up to a day.
- If you're cooking for a crowd, toast wraps in batches and keep finished ones warm wrapped in a clean kitchen towel.
Save to Pinterest This wrap has become one of those recipes I reach for when I want something that feels a little bit special but doesn't require much effort. It's a celebration of the Moist Maker's genius, wrapped up in something you can actually enjoy without a plate.
Common Recipe Questions
- → How do I prevent the bread from falling apart when soaked in gravy?
Use a shallow dish to pour hot gravy over the bread and soak briefly, ensuring it absorbs moisture without becoming too soggy. Handle gently when assembling.
- → Can I use turkey instead of chicken?
Yes, substituting turkey works well and maintains the savory flavor and texture of the wrap.
- → What cheese pairs best with this wrap?
Provolone and Swiss cheese complement the ingredients nicely, adding a mild, creamy layer without overpowering other flavors.
- → How can I add more vegetables to this wrap?
Incorporate thinly sliced red onions or roasted vegetables to enhance both flavor and texture.
- → What is the best way to warm the tortillas before assembly?
Microwaving for 10–15 seconds makes tortillas pliable and easier to fold without cracking.
- → Is there a vegetarian alternative for this wrap?
Use plant-based chicken substitutes and vegetarian gravy to create a meat-free version.