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Thanksgiving Crunchwrap

Thanksgiving Crunchwrap: Relish Your Leftovers in Style

Transform your Thanksgiving leftovers into a crunchy, flavorful wrap with this Thanksgiving Crunchwrap recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 wraps
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Wrap
  • 2 large Flour Tortillas can swap for whole wheat or gluten-free
  • 1 cup Leftover Mashed Potatoes sweet potatoes or cauliflower mash are great alternatives
  • 1 cup Leftover Green Beans feel free to use other green veggies like broccoli
  • 1 cup Shredded Leftover Turkey can substitute chicken or ham
  • 1/4 cup Leftover Cranberry Sauce any fruit preserves or chutney can be used
  • 1/2 cup Leftover Stuffing any savory bread mixture will do
  • 1 cup Shredded White Cheddar consider Monterey Jack or mozzarella
  • Gravy (warmed, for serving) broth or plant-based options can be used if no gravy
Optional Add-Ins
  • Sautéed Onions or Peppers add extra flavor and texture
  • Jalapeños or Chili Flakes for some heat
  • Alternative Sauces like ranch or BBQ for a unique twist

Equipment

  • large skillet
  • spatula
  • Cutting Board

Method
 

Step‑by‑Step Instructions for Thanksgiving Crunchwrap
  1. Prepare Your Workspace: Gather all leftover ingredients and equipment, ensuring they are at room temperature.
  2. Assemble the Wrap: Lay tortilla flat, add mashed potatoes, green beans, turkey, cranberry sauce, stuffing, and cheddar.
  3. Fold the Tortilla: Gently fold edges towards the center to seal in the ingredients.
  4. Heat the Skillet: Preheat skillet over medium heat and cook wrapped tortilla seam-side down for 3-4 minutes.
  5. Flip and Finish Cooking: Carefully flip the wrap and cook for another 3-4 minutes until golden brown.
  6. Serve with Gravy: Allow to cool slightly, slice in half, and serve warm with gravy for dipping.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap individually and store in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the fridge and cook in a skillet until crispy.