Description
A quick and easy way to use your Thanksgiving leftovers. These crunchwraps combine turkey, stuffing, and cranberry sauce in a crispy tortilla.
Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 2 cups cooked turkey, shredded
- 1 cup leftover stuffing
- 1/2 cup cranberry sauce
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream (optional)
- 2 tablespoons butter
Instructions
- Lay a tortilla flat on a clean surface.
- Spread 2 tablespoons of cranberry sauce in the center.
- Top with 1/2 cup turkey, 1/4 cup stuffing, and 1/4 cup cheese.
- Add a dollop of sour cream if desired.
- Fold the tortilla edges toward the center to create a hexagon shape.
- Press gently to seal.
- Heat a non-stick skillet over medium heat.
- Melt 1/2 tablespoon butter in the skillet.
- Place the crunchwrap seam-side down in the skillet.
- Cook for 3-4 minutes until golden brown.
- Flip carefully and cook another 3-4 minutes.
- Repeat with remaining ingredients.
- Let cool for 2 minutes before serving.
Notes
- Use leftover turkey or rotisserie chicken.
- You can substitute stuffing with mashed potatoes.
- Serve with extra cranberry sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg