Brie Chicken Wraps

Sometimes inspiration comes in the form of excess. Not to say that the dish you’re going to make is excessive, but rather, the excessive amount of a perishable ingredient you have in the fridge. Today, I realized that I may have been a bit courageous buying a whole wheel of brie for just two people. Although I am obsessed with cheese, not even I could deny that we don’t eat brie on a regular basis. What was at first a craving for this delectable dairy, had now become a reasonable concern. There is nothing that bothers me more than wasting food.

I decided to feature brie in my next blog post to help with this problem, but I couldn’t merely take a few pictures of cheese on a plate with bread, pears, and apples…it is hardly my right since I did not make the brie. At first, I was having trouble coming up with ideas. Brie has a very distinctive taste that won’t go unnoticed. You can’t just throw it into any dish. But at the same time, why would you want to mask the flavor to begin with? It would defeat the purpose of using the cheese altogether.

So I took to the fridge and pantry to see what else I had lying around and the picture slowly started coming into focus. Some tomatoes…a few leftover tortillas…half a bunch of green onions…

And then it clicked.


Such a simple idea, yet so wonderful in its own sense. You can put just about anything into a wrap. The possibilities are endless. So why not do a wrap with brie?

Here’s what you’ll need:

  • Brie
  • Chicken breasts
  • Spinach
  • Tomatoes
  • Green onions
  • Tortillas
  • Granulated garlic
  • Salt and pepper


First, rough chop the spinach, slice the tomatoes and cut the chicken into relatively thin strips.

Note: I made the tomato slices pretty thick so they would hold up in the pan.

Warm up some oil in a sauté pan and throw in the chicken.

Screen Shot 2015-12-19 at 9.47.13 AM

Season with salt, pepper, and granulated garlic.

After the chicken has cooked for a couple of minutes, add the spinach, tomatoes, and green onion.

Screen Shot 2015-12-19 at 9.47.38 AM

Note: Stir the mixture until the spinach has fully cooked down. The chicken should be done by then.

Microwave the brie for about 30 seconds to soften.

Screen Shot 2015-12-19 at 9.48.08 AM

Warm up the tortillas.

Note: If you put the tortillas between two damp paper towels and microwave for about 45 seconds, they will come out nice and soft. It makes the rolling process much easier.

Spread a good amount of brie on the tortilla.

Screen Shot 2015-12-19 at 9.48.56 AM

Add the filling and roll the wraps.

Put the wraps on a lined baking sheet and bake on 400 F until slightly crispy.

Cut and plate.

Screen Shot 2015-12-19 at 10.04.40 AM


Brie, Chicken, Tortillas, Spinach, Tomatoes, Green Onions
Brie Chicken Wraps

I can assure you that these wraps taste even better than they look. Rich, creamy, and exploding with flavor. We even used some of the leftover juices in the pan to spoon over each bite, which only made them that much more delectable.

So the lesson I learned today is that sometimes having an excess of something can be just the right amount for fresh ideas.

Until next time, take care.



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