Start by heating your leftover mashed potatoes in a microwave for about 1–2 minutes until hot and creamy. In a small saucepan, warm the gravy over low heat for about 5 minutes, stirring occasionally until just bubbling.

Lay out a large flour tortilla on a clean surface and spoon a generous portion of warm mashed potatoes in the center. Next, layer in shredded leftover turkey, fresh green beans, a dollop of cranberry sauce, a scoop of stuffing, and a handful of shredded white cheddar.

Carefully fold the tortilla into a wrap by bringing the edges towards the center. Preheat a non-stick skillet over medium heat and lightly grease if needed. Place the wrapped crunchwrap seam-side down in the skillet and cook for 3–4 minutes until golden brown and crispy.

Flip it over and brown the other side for another 3–4 minutes, ensuring the cheese melts within.

Once your Thanksgiving Crunchwrap is perfectly crispy and golden, remove it from the skillet and let it cool for a minute. Cut it in half to reveal the delicious layers inside. Serve immediately with warm gravy on the side for dipping.