Save I stumbled onto this wrap idea during a frantic post-Thanksgiving fridge raid, staring at containers of leftovers and a stack of tortillas. The classic Moist Maker sandwich is iconic, but eating it on the go always ends in disaster. So I tucked all those layers—gravy-soaked bread, stuffing, cranberry sauce, tender chicken—into a tortilla, toasted it crisp, and suddenly lunch became portable magic. My coworker spotted me eating it at my desk and demanded the recipe on the spot.
The first time I made these for my family, my brother ate two in a row and declared it better than the original sandwich. My mom laughed because she'd spent hours roasting that turkey, and here we were, turning it into handheld street food. But she took a bite, went quiet for a moment, then nodded approvingly. That's when I knew this wrap had earned its place at the table.
Ingredients
- Cooked roast chicken, shredded: Juicy, tender chicken is the heart of this wrap; leftover rotisserie chicken works beautifully and saves time.
- Large flour tortillas: Burrito-size tortillas are essential for holding all the fillings without tearing when you fold them.
- White or whole wheat sandwich bread: This is the secret weapon—it soaks up the gravy and adds that signature Moist Maker texture.
- Baby spinach or mixed greens: A handful of fresh greens cuts through the richness and adds a crisp, bright note.
- Prepared stuffing: Homemade is wonderful, but store-bought works just as well; either way, it brings that savory, herby backbone.
- Cranberry sauce: Sweet-tart cranberry sauce balances the gravy and stuffing with a pop of fruity brightness.
- Chicken or turkey gravy, hot: Hot gravy is crucial for soaking the bread properly; it also doubles as a dipping sauce at the end.
- Provolone or Swiss cheese (optional): Melty cheese adds creaminess, though the wrap is just as satisfying without it.
- Salt and black pepper: A light seasoning ties everything together without overpowering the delicate flavors.
Instructions
- Preheat Your Skillet:
- Set a skillet or griddle over medium heat so it's ready to toast your wraps to golden perfection. A properly heated surface ensures an even, crispy crust without burning.
- Soak the Bread:
- Place the sandwich bread slices in a shallow dish and pour half a cup of hot gravy over them, making sure every inch is soaked but the bread still holds its shape. This step is what makes the wrap taste like the original Moist Maker.
- Warm the Tortillas:
- Microwave the tortillas for 10 to 15 seconds to make them soft and pliable. Cold tortillas crack when you fold them, and nobody wants that mess.
- Assemble the Wraps:
- Lay each tortilla flat and build your layers in the center: stuffing first, then chicken, a piece of soaked bread (tear it in half if needed), cranberry sauce, greens, and cheese if you're using it. Season lightly with salt and pepper, then fold the sides in and roll tightly from the bottom.
- Toast Until Golden:
- Place the wraps seam side down in the hot skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula. You want a crisp, golden shell that holds everything snugly inside.
- Serve with Extra Gravy:
- Plate the wraps immediately and pour the remaining hot gravy into a small dish for dipping. Every bite gets better when you can dunk it.
Save One rainy Sunday, I made a batch of these and we ate them on the couch, dipping into little ramekins of gravy while watching old movies. The house smelled like roast dinners and toasted tortillas, and for a little while, it felt like the coziest corner of the world. That's the thing about this wrap—it turns any meal into a moment worth savoring.
Making It Your Own
If you have leftover turkey instead of chicken, swap it in without hesitation. For a vegetarian version, use plant-based chicken and vegetarian gravy—the stuffing and cranberry sauce still deliver all the classic flavors. I've also added thinly sliced red onions and roasted vegetables when I wanted extra crunch and depth.
Pairing and Serving Ideas
These wraps pair beautifully with a crisp cider or a light-bodied Pinot Noir if you're feeling fancy. For sides, I like a simple green salad or sweet potato fries—nothing too heavy, since the wrap itself is wonderfully filling. Leftovers reheat surprisingly well in a dry skillet over medium-low heat.
Storage and Reheating
You can assemble these wraps a few hours ahead and store them wrapped in foil in the fridge, then toast them just before serving. Cooked wraps keep for up to two days refrigerated; reheat in a skillet to restore the crispy shell. I don't recommend freezing them because the soaked bread and greens don't thaw well.
- Wrap tightly in foil to prevent the tortilla from drying out in the fridge.
- Reheat over medium-low heat to avoid burning the outside before the inside warms through.
- Store extra gravy separately and warm it on the stove before serving.
Save This wrap has become my go-to whenever I crave comfort without the fuss of a full roast dinner. I hope it brings you the same cozy, satisfying moments it's brought to my kitchen.
Recipe FAQs
- → What type of bread is used in the wrap?
White or whole wheat sandwich bread slices are soaked in hot gravy before being layered inside the wrap for extra moisture and flavor.
- → Can I substitute the chicken for another protein?
Yes, turkey works well as a substitute. For a vegetarian alternative, use plant-based chicken and vegetarian gravy.
- → How do I get the wrap toasted perfectly?
Place the assembled wraps seam side down on a preheated skillet and toast for 2–3 minutes per side until golden and crispy, pressing gently with a spatula.
- → What greens can I use inside the wrap?
Baby spinach or mixed greens add a fresh, crisp texture and complement the savory fillings nicely.
- → Are there any allergen considerations?
The wrap contains wheat, milk, egg, and poultry. Check commercial stuffing and gravy for additional allergens such as soy or nuts.
- → What drink pairs well with this wrap?
A crisp cider or a light-bodied Pinot Noir pairs beautifully, balancing rich and tangy flavors.