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Using a butter knife, spread cream cheese on the tortilla (room temperature or whipped cream cheese will help you not rip your tortilla while spreading). Follow the cream cheese with 2-3 tablespoons cranberry sauce, spreading it over the cream cheese. Add about 1/2 cup stuffing followed by a 1/2 cup diced cooked turkey meat over the cream cheese and cranberries.
Fold the wrap as you would a burrito – fold the sides in, pull the bottom of the tortilla up and over with your thumbs, then tuck the bottom and the sides of the tortilla into the top of the wrap (see my air fryer chimichanga recipe for step-by-step photos and a video of how to wrap it – I do it the same way!). This recipe technically makes one wrap, but keep going! Make as many as you want to use up your leftovers.
Enjoy immediately with leftover gravy for dipping, or wrap in foil and store in the fridge for 3-4 days (ensure your leftover turkey is consumed within 4-5 days of being cooked). I like to eat these cold or let them set in the toaster oven on ‘Warm’ for 4-5 minutes and then enjoy.