Description
Transform your Thanksgiving leftovers into a fun, handheld meal with this easy Thanksgiving Crunchwrap recipe. It’s a delicious way to reinvent turkey, stuffing, and cranberry sauce with a crispy texture.
Ingredients
Scale
- 4 large flour tortillas (whole wheat or gluten-free alternatives can be used)
- 2 cups shredded leftover turkey (can substitute with shredded chicken)
- 1 cup leftover mashed potatoes (any potato mash works)
- 1 cup leftover stuffing (any bread-based stuffing or quinoa can be used)
- 1/2 cup leftover cranberry sauce (substitute with any fruit spread or chutney)
- 1 cup leftover green beans (any leftover vegetable like corn or Brussels sprouts can be used)
- 1 cup shredded white cheddar (can swap with Monterey Jack or Gouda)
- 1 cup gravy (warmed for dipping)
Instructions
- Prepare the Fillings: Gather your Thanksgiving leftovers and combine shredded turkey, mashed potatoes, green beans, stuffing, and cranberry sauce in a mixing bowl with shredded white cheddar.
- Assemble the Crunchwrap: Lay a large flour tortilla flat and spoon the filling into the center, keeping it about 2 inches from the edges. Fold in the sides and top and bottom to seal.
- Preheat the Skillet: Preheat a large skillet over medium heat for about 3 minutes, optionally spraying with cooking oil.
- Cook Until Golden: Place the Crunchwrap seam-side down. Cook for 2-3 minutes on one side until golden brown and crispy, then flip and repeat on the other side.
- Serve Warm: Remove the Crunchwrap, cool for a minute, slice in half, and serve warm with gravy.
Notes
- Ensure that your filling is not too wet to avoid soggy wraps.
- Store leftovers tightly wrapped in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg