Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe

If you’re craving a comforting, hearty meal that wraps all the best parts of a classic roast dinner into one delightful package, you’re going to adore this Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe. I absolutely love how this turns out every time—the crispy, golden Yorkshire pudding acts like the perfect edible wrap for juicy chicken, flavorful stuffing, and tangy cranberry sauce. Plus, with a side of rich hot gravy for dipping, it’s the ultimate cozy feast that feels special but is surprisingly simple to pull off. Stick with me, and I’ll share all my tips to help you nail it in your kitchen!

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Ingredients You’ll Need

The beauty of this Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe lies in simple, quality ingredients that marry beautifully. Whether you’re using fresh eggs or leftover roast chicken, every component plays a key role in making that wrap just perfect.

• Plain flour: Provides structure and fluffiness for the Yorkshire pudding base—make sure to sift for the smoothest batter.
• Eggs: They add richness and help the batter rise beautifully; lightly beaten is just right here.
• Whole milk: For creaminess and the perfect batter consistency.
• Vegetable oil: Gets piping hot in the oven to create that crispy, golden pudding crust.
• Cranberry sauce: Adds that festive tang which contrasts deliciously with the savory elements.
• Leftover roast chicken: Shredded, tender, and full of flavor—perfect for the wrap filling.
• Sage and onion stuffing: Gives the wrap a herby, savory kick and adds great texture.
• Chicken gravy: Essential for dipping, bringing moisture and richness to every bite.

Variations

One of the best things about this Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe is how easy it is to make it your own. I love swapping ingredients based on what I have or dietary needs—don’t hesitate to get creative!

• Vegetarian Version: I once made this with roasted vegetables and a mushroom-based stuffing; it was just as comforting and super satisfying.
• Different Proteins: Turkey or even pulled pork work brilliantly instead of chicken—great for using up different leftovers.
• Gluten-Free Batter: I experimented with gluten-free flour blends; it works if you keep the batter consistency right (a bit thinner than usual).
• Extra Add-Ins: Adding a handful of sautéed onions or some caramelized leeks inside the wrap adds a nice sweetness and depth.

How to Make Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe

Step 1: Make the Batter and Let It Chill

Start by whisking together the plain flour, lightly beaten eggs, whole milk, and a pinch of salt in a jug until the batter is perfectly smooth. I like to use a handheld whisk for this—it’s quick and keeps the batter lump-free. The secret I learned? Let the batter chill in your fridge overnight. This resting step helps the gluten relax and gives you a Yorkshire pudding that rises beautifully crisp and fluffy.

Step 2: Preheat the Oven and Heat the Oil

Once your batter is ready the next day, get your oven hot—set to 220C/200C fan/gas 7. Pour vegetable oil into a large roasting tray (about 20cm x 30cm x 5cm) and pop it into the oven for 3-5 minutes until the oil is just starting to smoke. This step is crucial because that sizzling hot oil helps the batter puff up with a crisp base.

Step 3: Pour Batter and Bake the Yorkshire Pudding

Give your chilled batter a quick whisk to smooth it out, then carefully pour it into the hot oiled tray. Roast for 25-30 minutes, but don’t open the oven door during this time—you want the steam locked in for maximum puff. You’ll know it’s done when the pudding is golden, risen, and crisp. Let it cool slightly so it’s easier to handle.

Step 4: Warm Your Fillings

While the Yorkshire pudding is baking, warm your leftover chicken and stuffing. I usually heat them in the microwave until piping hot or pop them in a small oven tray for about 5-6 minutes—especially if I want to keep the stuffing crisp on the outside.

Step 5: Assemble and Serve

When your Yorkshire pudding is cool enough to handle, gently tear open the sides to flatten it out into a giant wrap base. Spread cranberry sauce evenly across the surface, then layer on your warm shredded chicken and crumbled stuffing. Roll it up tightly from the side closest to you, slice into four pieces, and serve alongside a bowl of steaming chicken gravy for dipping. Trust me, you’ll want to dunk every bite!

How to Serve Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe

Garnishes

I usually keep garnishes simple—fresh parsley sprinkled on top adds a pop of color and a touch of freshness that balances the richness. Sometimes, a few extra dollops of cranberry sauce on the side work wonders if you love that sweet-tart kick as much as I do.

Side Dishes

Though it’s a hearty meal on its own, I love pairing this wrap with a crisp green salad or some roasted root vegetables for a little extra veg. Creamy mashed potatoes also make a cozy side if you want to amp up the comfort factor.

Creative Ways to Present

For holiday gatherings, I’ve served the Yorkshire pudding wrap sliced into smaller bites on a large platter with mini gravy bowls—everyone loved grabbing their own dipping wraps! It also works great as finger food for casual brunches or lunchboxes.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 2 days. I recommend storing the Yorkshire pudding wrap pieces separate from the gravy to avoid sogginess before reheating.

Freezing

I’ve frozen wrapped portions individually in freezer-safe bags and found they thaw well when reheated gently in the oven. Just be sure to thaw overnight in the fridge for best texture.

Reheating

To keep the Yorkshire pudding crisp while reheating, I pop it in a moderate oven (around 180°C/350°F) for 10-15 minutes until warm. Heat the gravy separately and reassemble your wrap just before serving for the best results.

FAQs

Final Thoughts

This Yorkshire Pudding Wrap with Chicken, Stuffing, and Cranberry Sauce Recipe has become one of my absolute favorites for transforming leftovers into something spectacular. It’s such a crowd-pleaser and perfect for those days when you want a meal that feels homemade and indulgent without hours in the kitchen. I hope you enjoy making it as much as I do—the crispy Yorkshire pudding and the cozy fillings wrapped up together really hits that comfort-food sweet spot. Give it a try, and I promise it could become your new go-to recipe for roast dinner leftovers!

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