Name: Yorkshire Pudding Wrap with Roast Chicken, Stuffing, Cranberry Sauce, and Gravy Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 140g plain flour; 4 eggs, lightly beaten; 200ml whole milk; 50ml vegetable oil; Pinch of salt; 6 tbsp cranberry sauce; 400g leftover roast chicken, shredded; 200g leftover cooked sage and onion stuffing, crumbled; 200ml chicken gravy

If you’re looking to shake up your classic Sunday roast, wait until you try this **Yorkshire Pudding Wrap with Roast Chicken, Stuffing, Cranberry Sauce, and Gravy Recipe**. I absolutely love how it transforms leftovers into something completely delicious and fun to eat. Imagine wrapping all your favorite roast dinner flavors inside a giant, crispy, fluffy Yorkshire pudding—and then dunking it into hot gravy. This recipe is a total game-changer and perfect for those days when you want comfort food but with a twist. Stick with me, and I’ll share all my tips to make this wrap turn out perfectly every time!

💜

Why You’ll Love This Recipe

Leftover Magic: It turns leftover roast chicken and stuffing into a freshly exciting meal you’ll want to make again and again.
Perfectly Crispy Yorkshire: The batter crisps up beautifully, giving the wrap a satisfying crunch that contrasts with the juicy filling.
Easy and Foolproof: I learned a few tricks that make the batter rise gorgeously and ensure you get that signature fluffiness.
Family Favorite: My family goes crazy for this, and it’s a simple way to get everyone around the table enjoying dinner together.

On a white marbled rectangular plate, there is a golden-brown baked pastry shaped like a wrap with a crispy texture. Inside, the filling shows visible layers of green leafy kale, shredded pale turkey meat, and a dark red sauce that looks like cranberry. Next to the pastry, a small round white bowl holds a smooth brown gravy. A silver knife and fork are placed on the right side of the plate on the white marbled surface, and a beige cloth is folded on the left side. The background is a light wooden table with a woven mat under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are pretty straightforward, coming mostly from your leftover roast dinner stash. The Yorkshire pudding batter is simple, and using quality ingredients like fresh eggs and whole milk really makes a difference. Cranberry sauce adds a lovely sweet-tart kick that complements the savory chicken and stuffing perfectly.

Plain flour: The base for your Yorkshire batter, make sure it’s well sifted for a smooth batter.
Eggs: Bring richness and structure; lightly beaten is best for an airy batter.
Whole milk: Full-fat milk helps the batter get that tender crumb.
Vegetable oil: Really important for heating the tray so the batter crisps up properly.
Cranberry sauce: Adds a burst of sweetness and acidity; homemade or store-bought both work.
Left-over roast chicken: Shredded pieces work best, and warming it gently keeps it juicy.
Left-over cooked sage and onion stuffing: Crumble it for an even spread inside the wrap.
Chicken gravy: Warm it up to serve on the side for dipping—you won’t want to skip this!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Yorkshire Pudding Wrap with Roast Chicken, Stuffing, Cranberry Sauce, and Gravy Recipe is how adaptable it is. Feel free to tweak the fillings or swap out ingredients to suit your tastes or what you have in the fridge.

Vegetarian Version: Try using mushroom or nut-based stuffing, with roasted veggies replacing the chicken—you’ll be surprised how delicious it is!
Different Meat Fillings: If you have leftover beef or pork, swap them in for the chicken; the stuffing and cranberry sauce still pair beautifully.
Make It Spicy: Add a few dashes of hot sauce or some chopped chili to the stuffing for a bit of heat that wakes up the whole wrap.
Gluten-Free: Use gluten-free flour for the batter and gluten-free stuffing to make this recipe friendly for different diets.

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

Step 1: Make the Yorkshire Pudding Batter and Let it Chill

Start by whisking together the plain flour, eggs, whole milk, and a pinch of salt in a jug until you have a smooth batter. My trick is to sift the flour first—it really helps avoid lumps. Once combined, pop it into the fridge overnight. This chilling step really helps the batter develop that signature rise and makes it crisp up fantastically when cooked.

Step 2: Heat the Oil and Bake the Yorkshire

The next day, preheat your oven to 220°C (200°C fan/gas 7). Pour the vegetable oil into a large baking tray (about 20cm x 30cm x 5cm), then place it in the hot oven and heat the oil until just starting to smoke—this usually takes around 3-5 minutes. This step is key because the hot oil is what helps the batter puff up and get golden and crispy.

When the oil is ready, whisk your chilled batter again briefly, then carefully pour it into the hot tray. Be cautious—you’ll see sizzle as the batter hits the oil. Pop it back in the oven and bake for 25-30 minutes until it’s risen impressively, golden, and crisp on the edges. Don’t open the oven door during this time; you want the magic rise to happen without a hitch!

Step 3: Warm the Fillings

While the Yorkshire pudding is baking, start warming your shredded leftover roast chicken and crumbled sage and onion stuffing. I usually zap mine in the microwave for a minute or two until piping hot, but if you prefer, you can warm them in the oven on a small tray for about 5-6 minutes after the Yorkshire pudding is done.

Step 4: Assemble and Serve Your Wrap

Once your Yorkshire pudding has baked and cooled just enough to handle, carefully tear open the sides to flatten it into a giant wrap base (you want it somewhat flexible but still crisp). Spread a generous layer of cranberry sauce across the base first—that sweet tang adds an amazing dimension.

Next, evenly scatter the warm shredded chicken and crumbled stuffing on top. Roll the pudding up tightly from the longest side nearest you, creating a snug wrap packed with all those cozy roast dinner flavors. Slice into four portions, serve on plates with a bowl of hot chicken gravy on the side for classic dipping, and watch everyone dig in happily.

👨‍🍳

Pro Tips for Making Yorkshire Pudding Wrap with Roast Chicken, Stuffing, Cranberry Sauce, and Gravy Recipe

Chill Your Batter Overnight: I discovered this step makes a huge difference, giving you a batter that’s silky and rises beautifully during baking.
Use a Very Hot Oven and Oil: Heating the oil until it just smokes ensures the bottom crisps up perfectly—don’t skimp on this!
Don’t Open the Oven Too Soon: Resist the urge to peek early, or your Yorkshire pudding might collapse before getting that gorgeous puff.
Gentle Handling When Flattening: Carefully tear open the edges when cool enough to prevent cracking the crispy crust while making it pliable.

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

A folded golden-brown pastry with a slightly crispy and flaky texture sits on a white marbled rectangular plate. Inside the pastry are visible layers of cooked light-colored poultry mixed with dark green curly kale and small bits of brown stuffing, along with some deep red sauce adding contrast. Next to the pastry, on the plate’s upper side, is a small round white bowl filled with smooth brown gravy. The plate is placed on a brown woven mat on a rustic wooden table, with a beige cloth napkin to the left and a silver fork and knife crossed to the right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple to showcase the wrap itself. A sprinkle of fresh chopped parsley or thyme on top adds a bit of color and herbaceous brightness. Sometimes, I’ll add a spoonful of extra cranberry sauce on the side for those who want a little more zing. A light dusting of cracked black pepper is my go-to finishing touch.

Side Dishes

This wrap works wonderfully as a standalone meal, but if you want to get fancy, I like pairing it with some simple roasted vegetables or a crisp green salad to cut through the richness. Steamed green beans or roasted Brussels sprouts with a squeeze of lemon also make a great companion to balance the flavors.

Creative Ways to Present

For a festive twist, I’ve wrapped individual portions in parchment paper or foil and tied them with kitchen string—perfect for serving at a casual party or buffet. Another fun idea is to cut the wrap into smaller bite-sized pinwheels to serve as party appetizers paired with dipping gravy in little ramekins.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover Yorkshire pudding wrap tightly wrapped in foil or place it in an airtight container in the fridge. It stays good for up to 2 days. Just make sure to keep the gravy separate to avoid sogginess.

Freezing

While I haven’t frozen the assembled wrap itself—since the yorkshire pudding might lose its crispness—I do freeze leftover chicken, stuffing, and cranberry sauce regularly. If you want to freeze the batter, that works great so you can bake fresh Yorkshire pudding later on.

Reheating

To reheat, I recommend warming the wrap gently in the oven at 160°C for about 10 minutes to keep the batter crispy and the filling hot. Microwave reheating works but can make the pudding a bit soggy, so I avoid it if possible. Warm your gravy separately and enjoy dipping as fresh as ever.

FAQs

Can I make the Yorkshire pudding batter on the same day?

Absolutely, but I recommend letting it rest for at least an hour to let the flour hydrate properly. Overnight chilling is ideal as it improves the texture and rise, but a shorter rest works too.
What size baking tray should I use for the Yorkshire pudding?

A tray approximately 20cm x 30cm x 5cm is perfect. It’s your best bet to get a deep enough pudding that can be torn open and wrapped without breaking.
Can I use fresh chicken and stuffing instead of leftovers?

Yes! Just warm your freshly cooked chicken and stuffing before assembling. This recipe is flexible, so fresh versions work just as well.
How do I prevent the Yorkshire pudding from going soggy?

Make sure your oil is very hot before adding the batter, don’t open the oven door while baking, and keep fillings warm but not overly moist. Serving gravy on the side for dipping helps maintain crispness.

Final Thoughts

This Yorkshire Pudding Wrap with Roast Chicken, Stuffing, Cranberry Sauce, and Gravy Recipe holds a special place in my kitchen for turning simple leftovers into a comforting feast that always impresses. It’s fun, filling, and makes the best use of everything from your Sunday roast without any waste. I’m confident that once you try it, this wrap is going to become a much-loved staple in your meal rotation too. So go on, give it a shot—and get ready for some seriously happy taste buds!