Thanksgiving Stuffed Turkey and Sage Wrap

Name: Thanksgiving Stuffed Turkey and Sage Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count large flour tortillas (10-inch); 2 cups (280 g) cooked turkey, shredded or sliced, warm or at room temperature; 1½ cups (300 g) prepared herb bread stuffing (cooled), cooled to room temperature; ½ cup (130 g) cranberry sauce, homemade or canned, at room temperature; 12 leaves fresh sage leaves, whole; 2 tablespoons (30 g) unsalted butter; to taste salt and black pepper

From the MyKitchenBank Kitchen

A warm, handheld celebration of Thanksgiving flavors. Tender turkey, savory herb stuffing, tart cranberry sauce, and fresh sage are wrapped in a soft tortilla and pan-seared until golden. Perfect for using up leftover turkey or as a festive meal any time of year.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 4 wraps

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Steps

Before you start

Shred or slice the turkey if you haven't already
Have all filling ingredients prepped and within arm's reach
Use room-temperature tortillas so they bend without cracking

1
Assemble the wraps
- Lay one tortilla flat on a clean work surface.
- In the center, arrange 2 tablespoons of cooled stuffing in a horizontal line.
- Layer 3 sage leaves over the stuffing, then add ½ cup of shredded turkey on top.
- Top with 2 tablespoons of cranberry sauce, and season lightly with salt and pepper.
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Tip: Keep the filling to the center third of the tortilla to avoid overstuffing and splitting.
2
Roll tightly
- Fold the left and right sides of the tortilla inward about 2 inches each, then roll the bottom edge up tightly over the filling.
- Continue rolling away from you, keeping the sides tucked in.
- Repeat with remaining tortillas and filling.
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Ready when: Wraps are sealed with the seam on the bottom
Tip: Rolling tightly while the tortilla is flexible prevents cracking and keeps the filling contained during cooking.
3
Sear the wraps
- Heat 2 tablespoons of butter in a large skillet over medium-high heat until shimmering and foamy.
- Carefully place each wrap seam-side down into the hot pan.
- Sear for 3 to 4 minutes without moving them, until the tortilla is golden brown and crispy on the bottom.
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Ready when: Bottom of tortilla is deep golden brown and crispy
Tip: Don't move the wraps as they cook; they need uninterrupted contact with the hot pan to develop that crispy exterior.
4
Flip and finish
- Using a spatula, carefully flip each wrap and sear the second side for 2 to 3 minutes, until that side is also golden brown and the filling is heated through.
- The wraps should feel warm when you touch the exterior.
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Ready when: Second side is golden brown and the wraps feel warm throughout
Tip: A fish spatula or offset spatula makes flipping delicate wraps easier without tearing them.
5
Rest and serve
- Transfer the wraps to a plate.
- Let them rest for 2 to 3 minutes so the filling sets and the exterior cools just enough to handle.
- Serve warm, optionally with additional cranberry sauce or turkey gravy for dipping.
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Ready when: Wraps are warm but cool enough to handle
Tip: Resting prevents the filling from sliding out when you bite into the wrap.

Good to know

Tips

If your turkey is cold from the refrigerator, warm it gently (in the oven at 325°F for 5 minutes or in the microwave for 30 seconds) so the filling is uniformly warm when you sear the wraps.
Stuffing that is cooled but still slightly moist helps the wrap hold together and prevents the filling from drying out during searing.
For a crisper wrap, brush the exterior lightly with melted butter before searing, or use oil and increase the heat slightly.
Serve with turkey gravy, additional cranberry sauce, or a side of roasted vegetables for a complete plate.

Make ahead

Stuff the wraps and refrigerate them (seam-side down on a parchment-lined plate) up to 4 hours ahead. Sear them directly from the cold state, adding 1 to 2 minutes per side.

Storage & reheating

Best served immediately. Leftover wraps can be wrapped in foil and stored in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for 2 to 3 minutes per side, or wrap in foil and warm in a 325°F (163°C) oven for 8 to 10 minutes.

Substitutions

large flour tortillas (10-inch) → whole wheat or spinach tortillas. Adds more texture and nutrients; use the same amount but handle carefully as they can be more delicate.
fresh sage leaves → fresh thyme or 1 teaspoon dried sage per wrap. Thyme is lighter and more delicate; dried sage is more concentrated, so use less.
cranberry sauce, homemade or canned → apricot jam or a mix of dried cranberries and orange zest. Apricot jam gives a similar tartness and sweetness; dried cranberries provide texture.
unsalted butter → vegetable oil or ghee. Oil gives a lighter result; ghee adds richness and a higher smoke point.