WrapsAmericanEasy

Holiday Cranberry Brie and Turkey Wrap

Name: Holiday Cranberry Brie and Turkey Wrap
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 oz (115 g) pre-cooked sliced turkey breast (deli or roasted), thinly sliced, at room temperature; 3 oz (85 g) brie cheese (rind removed or left on, as preferred), sliced or cut into thin shards; ⅓ cup (80 ml) cranberry sauce, whole berry or smooth, as preferred; 1 cup (30 g) fresh spinach, lightly packed, fresh (not cooked); 2 whole large flour tortillas (10-inch), at room temperature; 1 tablespoon (14 g) unsalted butter, softened, softened for spreading; to taste salt and black pepper

From the MyKitchenBank Kitchen

A warm, toasted wrap combining sliced turkey breast, creamy brie, tart-sweet cranberry sauce, and fresh spinach. Pan-toasted until the brie melts and the tortilla is golden and crispy, this festive sandwich is perfect for holiday leftovers or a quick seasonal lunch.

Prep: 8 min
Cook: 6 min
Wait: 1 min
Total: 15 min
Makes: 2 wraps

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Steps

Before you start

Use pre-cooked sliced turkey breast (deli counter, rotisserie chicken, or leftover roasted turkey)—this recipe does not cook raw poultry
Slice the brie into thin pieces or use shards for even melting
Have all ingredients prepped and within reach before you begin cooking

1
Assemble wrap fillings
- Lay one tortilla flat on a clean work surface.
- Spread 2–3 tablespoons (30–45 ml) of cranberry sauce evenly across the left half of the tortilla, leaving a 1-inch border.
- Arrange half the turkey slices (about 2 oz / 57 g) on top in a single layer.
- Scatter half the brie shards (about 1.5 oz / 42 g) over the turkey.
- Top with half the fresh spinach (about ½ cup / 15 g), pressing gently so it stays in place.
- Season lightly with salt and pepper.
- Fold the right side of the tortilla over the filling, then fold the bottom edge up and roll tightly toward you, tucking in the sides as you go.
- Repeat with the second tortilla and remaining filling.
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Ready when: Wraps are tightly rolled with no filling poking out
Tip: Keep the filling slightly to one side so you have room to fold and roll without stretching the tortilla too thin or tearing it.
2
Butter and pan-toast wraps
- Heat a large skillet or griddle over medium heat for 1 minute.
- Lightly spread about ½ teaspoon of softened butter on the outside of the first wrap, covering one side.
- Place it butter-side down in the hot skillet.
- Spread another ½ teaspoon of butter on the top side facing up.
- Cook for 2–3 minutes until the bottom is golden brown and crispy with light char spots.
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Ready when: Bottom is golden brown with light char, about the color of toast
Tip: Don't press down on the wrap—let it cook undisturbed so the tortilla stays intact and toasts evenly.
3
Flip and finish toasting
- Using a spatula, carefully flip the wrap to the buttered side and cook for another 2–3 minutes until golden brown.
- The brie should be visibly melted inside and slightly oozing at the edges.
- Transfer to a plate.
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Ready when: Second side is golden brown; you can see or feel brie pushing at the seams
Tip: If the second side browns too fast, reduce heat slightly to medium-low to give the brie more time to melt without burning the outside.
4
Cook second wrap and serve
- Repeat steps 2–3 with the second wrap using the remaining butter.
- Once both wraps are golden and toasted, transfer to a cutting board.
- Let cool for 1 minute (the filling is very hot) if desired, then cut diagonally in half and serve immediately while the brie is still warm and creamy.
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Ready when: Second wrap is golden brown on both sides
Tip: Cutting on the diagonal makes the wrap easier to eat and shows off the filling layers.

Good to know

Tips

Don't overstuff the wrap—too much filling will make it leak and prevent a good seal. The filling should layer thinly and evenly
Toast over medium heat, not high; a too-hot pan will brown the outside before the brie has time to melt
This recipe uses pre-cooked turkey, so you're only warming and crisping the wrap. It is not designed to cook raw poultry
Whole-berry cranberry sauce holds its shape better than smooth sauce when rolled and toasted, and looks more festive

Make ahead

You can prep and roll the wraps up to 2 hours ahead, wrap them tightly in plastic wrap or foil, and refrigerate. Toast them directly from the fridge—add 1 minute to each side's cooking time. Do not freeze unbaked wraps; the brie will separate during thawing.

Storage & reheating

Best served fresh and warm immediately after toasting. Leftovers can be wrapped in foil and stored in the refrigerator for up to 1 day. Reheat in a skillet over medium heat for 2–3 minutes per side, or wrapped in foil in a 300°F (150°C) oven for 8–10 minutes, until warmed through and the brie is soft again. Do not microwave, as the tortilla will become tough.

Substitutions

cranberry sauce → Cranberry chutney or lingonberry sauce. Use the same quantity; these provide similar tartness and a festive flavor. Avoid overly thick preserves that won't spread easily.
brie cheese (rind removed or left on, as preferred) → Camembert or fontina cheese. Both melt smoothly and have a creamy, mild flavor. Use the same weight. Fontina will add a slightly nutty taste.
pre-cooked sliced turkey breast (deli or roasted) → Roasted chicken breast or duck breast. Slice thinly the same way. Use pre-cooked sliced meat only. Duck has a richer flavor that pairs beautifully with brie and cranberry.
fresh spinach → Arugula, watercress, or mixed salad greens. Use the same volume. These add a peppery note that complements the sweet-tart cranberry sauce.