This Thanksgiving Crunchwrap Supreme was born out of necessity and joyful experimentation. I had a mountain of leftovers after a holiday dinner and wanted something that felt indulgent, handheld, and fast to reheat for hungry family members. The result is a brilliant mash-up of soft flour tortillas, crunchy corn tostadas, and all the best Thanksgiving components—shredded turkey, silky mashed potatoes, savory stuffing, tangy cranberry sauce, and a slice of melty cheese—sealed into a tidy, pan-fried parcel and dunked in warm gravy. The contrast of textures is what makes this so memorable: pillowy tortilla, crisp tostada, creamy filling and savory pockets of stuffing with each bite.

I discovered this method the morning after a big dinner when I wanted to preserve the flavors of leftovers but present them in a new, exciting way. It’s a perfect recipe for anyone who hates wasting good food but wants a fun, shareable meal. Each assembled Crunchwrap takes only minutes to build, then a quick pan fry crisps the exterior to golden perfection. Our family turned it into an unofficial post-holiday ritual—kids loved the crunch and adults appreciated the nostalgia of classic Thanksgiving tastes in a modern, portable format.

Ingredients

• Flour tortillas: 5 large burrito-size tortillas are crucial—use brands like Mission or Guerrero that hold up well; avoid small taco or corn tortillas which will tear and won’t fold properly.
• Mashed potatoes: 1 cup leftover mashed potatoes or mashed sweet potatoes adds creamy body—smooth or slightly chunky both work, just avoid runny potatoes.
• Green beans: 3/4 cup cooked cut green beans or green bean casserole contributes a bright, vegetal note and a tender bite; drained if saucy.
• Corn tostadas: 4 corn tostadas provide the essential crunch layer—look for sturdy tostadas so they don’t collapse when folded.
• Roasted turkey: 1 1/2 cups shredded leftover turkey, dark and white meat mixed for flavor; remove large bones and excess skin before shredding.
• Cranberry sauce: 1/2 cup adds tang and sweetness; whole-berry or jellied are both delicious—use your preferred brand or homemade.
• Stuffing: 1 cup leftover stuffing, loosely packed; if it’s very moist, toast it briefly to firm it up so it doesn’t make the Crunchwrap soggy.
• Cheese: 4 slices provolone (or Swiss, Muenster, Monterey Jack, Gouda) melt beautifully and bind the filling while adding richness.
• Gravy: 1 cup warmed leftover gravy for dipping; keep it saucy enough for dipping but not soupy inside the wrap.
• Oil for frying: A thin layer of neutral oil such as vegetable or canola in a nonstick skillet for browning the tortillas.

Instructions

Prepare the filler pieces: Place one large tortilla on a cutting board and cut it into four equal wedges; set aside. These four wedges act as filler pieces to close the Crunchwrap without gaps. You may trim the edges into pentagon shapes for less overhang, but it’s optional. Keep them covered so they don’t dry out while you assemble the others. Assemble the base tortilla: Using the remaining 4 large tortillas, assemble one at a time on a flat surface. In the center of a tortilla place 1/4 cup mashed potatoes, spreading it into a small circle. This creamy base helps everything stick together internally while providing a comforting texture. Add vegetables and crunch: Spoon 1/4 cup green beans over the potatoes, then place one corn tostada on top of the beans. The tostada creates the signature crunch, so center it carefully—if it’s cracked, press gently to keep it whole during folding. Layer the proteins and condiments: Over the tostada add 1/4 cup shredded turkey, 1/4 cup cranberry sauce, and 1/4 cup stuffing. Keep the portions compact and centered so the Crunchwrap folds neatly. Finish with one slice of provolone cheese to help seal and bind the layers when it melts. Top with filler wedge and fold: Place one reserved tortilla wedge over the cheese to act as the top sealing piece. Starting on one side fold the bottom tortilla up and over the filling, tucking each side over the next to create a star-like pattern. Work deliberately and gently so the tostada doesn’t shatter. Place the fold side down on a plate and repeat to make the remaining three. Pan-fry until golden: Heat a thin layer of oil in a nonstick skillet over medium heat. Fry each Crunchwrap fold-side down first for 3 to 5 minutes, then flip and cook another 3 to 5 minutes until both sides are golden brown and crisp. Depending on pan size you may cook two at once, but avoid overcrowding. The internal cheese should be melted and fillings warmed through. Serve warm with gravy: Slice in half if desired and serve immediately with warmed gravy for dipping. These are best eaten hot—leftovers can be reheated briefly in a skillet or oven to restore crunch but won’t be quite the same.

Storage Tips

For short-term storage place fully cooled, uncooked assembled Crunchwraps in an airtight container or wrap tightly in plastic wrap and refrigerate for up to 24 hours—then pan-fry from cold until crisp. Cooked Crunchwraps keep in the refrigerator for up to 2 days; reheat in a skillet over low heat with a lid for a few minutes to revive the crunch, or bake at 375°F for 8–10 minutes. Avoid microwaving unless you’re willing to sacrifice texture. Do not freeze assembled cooked Crunchwraps—they lose their crunch and become gummy when thawed.

Ingredient Substitutions

Swap provolone for Swiss, Muenster, Monterey Jack, or Gouda depending on your melting preference. If you’re vegetarian, replace turkey with roasted mushrooms, seasoned tempeh, or a mixture of white beans and caramelized onions. For a gluten-free version use large gluten-free tortillas and sturdy gluten-free tostadas; note texture will vary. If cranberry sauce is too sweet, stir in a teaspoon of apple cider vinegar to brighten it. Use leftover sweet potato mash for a sweeter profile that pairs beautifully with sage-seasoned stuffing.

Serving Suggestions

Serve sliced Crunchwraps with a shallow bowl of warm gravy for dunking and a small side salad of peppery arugula tossed with lemon vinaigrette to cut richness. For brunch pair with pickled red onions or a tangy coleslaw to provide acidity. Garnish with chopped fresh parsley or chives for color. These make excellent game-day handhelds—wrap each in parchment for easy transport to a casual party or potluck.

Cultural Background

This mash-up draws inspiration from the fusion of Tex-Mex handhelds and classic American holiday cuisine. The Crunchwrap format is an American adaptation of layered tortillas and tostadas—here it becomes a vehicle for Thanksgiving flavors. It reflects a long tradition of repurposing holiday leftovers into new meals, a practice rooted in frugality and creativity that transforms abundance into variety while honoring the original feast.

Seasonal Adaptations

In winter use roasted root vegetables and Brussels sprouts in place of green beans; springtime versions might incorporate asparagus and herbed new potatoes. For a festive twist, add a smear of sage-infused butter to the mashed potatoes or mix chopped dried cranberries into the stuffing. During summer, swap turkey for grilled chicken and add fresh corn for contrast—each season offers a fresh interpretation of the same comforting technique.

Meal Prep Tips

To streamline service for a crowd, pre-portion filling components into bowls and set up an assembly station. Make up to a day in advance and keep assembled Crunchwraps stacked in the fridge between parchment layers. Reheat in a skillet just before serving to ensure each is crispy and warm. If you anticipate many guests, consider doubling the recipe and cooking in batches—use a 12-inch nonstick skillet so you can cook two at once without crowding.

Whether you’re clearing out the leftovers or reinventing the meal for a new occasion, these Crunchwraps turn familiar flavors into something playful and irresistible. Share them with friends, dunk them in gravy, and make the next day’s meal as memorable as the holiday itself.