
Deli turkey with cranberry sauce, brie, and arugula
Prep Time
5 min
Cook Time
0 min
Total Time
5 min
Servings
4
4 wraps
Difficulty
Easy
Cost
Moderate
$$
Deli turkey with cranberry sauce, brie, and arugula
Sliced deli turkey layered with tangy cranberry sauce, creamy brie, peppery arugula, and candied pecans in a wheat wrap. Thanksgiving flavors you can enjoy any day of the year.
5m
Prep Time
0m
Cook Time
5m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
This wrap captures the magic of a Thanksgiving plate in portable form. The sweet-tart cranberry, creamy brie, and savory turkey create a sophisticated flavor combination.
Test Kitchen Pick
Thermometer
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This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeSpread cranberry sauce across each tortilla in a thin, even layer.
Layer sliced brie over the cranberry sauce.
Add sliced deli turkey, folding to cover the tortilla surface.
Top with arugula and sprinkle with chopped candied pecans.
Roll tightly, slice in half, and serve or wrap in foil for later.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Both provide creaminess with different flavor profiles
Equally delicious with the cranberry-brie combination
Use leftover Thanksgiving turkey for an even more authentic flavor.
Warm the wrap in a panini press for 2 minutes to melt the brie for a hot version.
Wrap in foil and refrigerate for up to 2 days.
Best cold, but can be pressed in a hot skillet for a warm, melty variation.
Per serving (50mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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Mediterranean