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Brie Chicken Wrap Recipe
Ash Tyrrell

Brie Chicken Wrap Recipe

I stumbled onto this brie chicken wrap on a lazy Sunday when I had leftover grilled chicken and a half wheel of brie staring at me from the fridge. I wrapped it all up with some crunchy romaine, juicy tomato, and a tangy dressing, and one bite in, I knew this was going into my regular lunch rotation
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Total Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 3 large flour tortillas – go for burrito-sized so you have enough room to fold and roll without spilling everything out.
  • 1 1/2 cups cooked chicken shredded – leftover grilled or rotisserie chicken works best here.
  • 6 slices brie cheese – slice it cold straight from the fridge; it's much easier to handle that way.
  • 1 head romaine lettuce leaves separated – adds crunch, so skip the wilted stuff at the back of your crisper.
  • 2 tomatoes sliced – pick firm, ripe ones so the wrap doesn't turn soggy.
  • 1 avocado sliced – choose one that gives slightly when pressed, not rock hard or mushy.
  • 1 shallot thinly sliced – gives a mellow oniony bite without overpowering the brie.
  • 1/2 cup ranch dressing – use a good quality store-bought one or whip up a quick homemade version.
  • 1/3 cup sweet and sour sauce – balances out the richness of the cheese and dressing.
  • A squeeze of fresh lime juice – toss it over the avocado so it stays green and pretty.

Method
 

  1. I start by shredding my cooked chicken into bite-sized strands so it layers nicely inside the tortilla. Then I slice the tomatoes and shallot thin, so they don't overwhelm each bite. I separate the romaine leaves and give them a quick rinse and pat dry, because wet lettuce makes for a soggy wrap.
  2. Next, I cut the avocado in half, remove the pit, and slice it into thin strips. I squeeze fresh lime juice over the slices right away, since this keeps the avocado from browning while I finish prepping everything else. This little step makes a real difference in how fresh the wrap looks later.
  3. I lay my tortilla flat on a plate or board and spoon the ranch dressing right in the center. Using the back of the spoon, I spread it out evenly, leaving a small border around the edges. This base layer is what holds everything together once you start rolling.
  4. Now comes the fun part. I start with a layer of romaine, then pile on the shredded chicken, followed by avocado, tomato, and shallot. I top it all off with slices of brie, since the cheese sits best near the top before rolling. I finish with a light drizzle of sweet and sour sauce for that sweet-tangy contrast.
  5. I fold in both sides of the tortilla about two inches, then roll it up tightly from the bottom, tucking the fillings in as I go. If the wrap looks like it wants to spring open, I just slide a toothpick through the middle to hold it in place until I'm ready to slice or serve it.

Notes

  • I always let my chicken cool slightly before shredding, since warm chicken can wilt the lettuce underneath it.
  • I slice the brie cold and let it sit out for a few minutes before assembling, so it's easier to layer without crumbling.
  • I never skip the lime juice on avocado, especially if I'm packing the wrap for later.
  • I like warming my tortilla for 10 seconds in a dry skillet first, since it rolls so much easier when it's a bit pliable.
  • I keep my sauce drizzle light, because too much makes the wrap slide apart when you slice it.