Name: Yorkshire Pudding Wrap with Roast Chicken and Cranberry Sauce 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 for a cozy, comforting twist on the classic British roast dinner, you’ve just hit the jackpot with this Yorkshire Pudding Wrap with Roast Chicken and Cranberry Sauce Recipe. I absolutely love how this recipe turns leftovers into something spectacularly satisfying, and trust me, once you try wrapping all those delicious roast chicken, stuffing, and cranberry sauce inside a crispy, golden Yorkshire pudding, you’ll never go back to sandwiches again.

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Why You’ll Love This Recipe

Comfort Food Upgrade: It brilliantly transforms leftover roast chicken and stuffing into a fresh, vibrant meal.
Crispy & Fluffy: The Yorkshire pudding turns perfectly golden and has that irresistible puffiness you want every time.
Quick & Easy: With minimal prep and smart use of leftovers, you’re dining well in just about 40 minutes.
Perfect for Sharing: Cut into four generous pieces, it’s ideal for family meals or casual get-togethers.

A golden-brown folded pastry with a crispy texture sits on a white marbled rectangular plate. The pastry is filled with layers including dark green leafy kale, light beige shredded meat, red cranberry sauce, and a crumbly beige stuffing-like layer. Behind the pastry, a small white bowl contains a brown sauce. A beige cloth napkin is placed to the left of the plate, and to the right, a silver fork and knife rest on a woven mat over a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All these ingredients come together to create a harmonious balance of textures and flavors. The batter needs just a handful of simple staples, and the leftovers bring that homey, savory character we all crave after a roast.

Plain flour: The base for the Yorkshire pudding batter – make sure it’s plain (all-purpose) for the best rise.
Eggs: Lightly beaten to add structure and fluffiness to the pudding.
Whole milk: Adds richness and helps create that perfect batter texture.
Vegetable oil: For that sizzling hot pan – it’s key to getting the pudding puffed and crispy.
Cranberry sauce: Adds a sweet-tart contrast that lifts the richness of the chicken and stuffing.
Left-over roast chicken: Shredded for easy wrapping, brings moist, tender flavor.
Leftover sage and onion stuffing: Crumbled stuffing adds that earthy, aromatic touch we love in a roast dinner.
Chicken gravy: Served on the side for dipping – don’t skip this comforting finishing touch.

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

I love customizing this Yorkshire pudding wrap depending on what leftovers I have on hand or what flavors my family is craving. Feel free to experiment and make this your signature cozy meal.

Vegetarian Version: Swap roast chicken for roasted root veggies like carrots and parsnips, and use vegetarian gravy—still delicious and warming.
Spice it up: Add a pinch of smoked paprika or chili flakes to the stuffing for a little extra kick – my family goes crazy for this twist!
Make it gluten-free: Use a gluten-free flour blend for the batter and gluten-free stuffing—just be mindful of cooking times and batter texture.

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

Step 1: Prepare and Chill the Batter

Start by whisking the plain flour, lightly beaten eggs, whole milk, and a pinch of salt together in a jug until you have a smooth batter. Here’s the trick I discovered: let it chill overnight in the fridge. This rest period helps the batter relax and results in a much better rise and crispiness when cooked. I used to skip chilling, but once I tried it, I never looked back!

Step 2: Heat the Oil and Bake the Yorkshire Pudding

Heat your oven to 220°C (200°C fan/gas mark 7). Pour the vegetable oil into a large baking tray—something around 20cm by 30cm with 5cm sides is perfect—and pop it in the oven for about 3-5 minutes until it’s really hot and just starting to smoke. This is key to getting that iconic Yorkshire pudding puff. Then, whisk the chilled batter again until smooth and carefully pour it into the sizzling hot pan. Bake for 25-30 minutes without opening the door, until the pudding is golden, risen, and beautifully crisp. Pro tip: waiting patiently without peeking is the toughest, but most rewarding part!

Step 3: Warm Up the Chicken and Stuffing

While the pudding is baking, warm your leftover shredded roast chicken and crumbled stuffing. I usually pop them in the microwave until piping hot, but if you prefer, a quick 5-6 minute bake on a small tray in the oven works just as well—especially if you want to keep everything warm together right before assembling.

Step 4: Fill and Wrap Your Yorkshire Pudding

Once the Yorkshire pudding is out of the oven and cool enough to handle—still warm but not blazing hot—carefully tear open the sides to flatten it gently. Spread a generous layer of cranberry sauce over the base, then evenly scatter the warmed chicken and stuffing on top. Roll the pudding up tightly from the longest side closest to you, like a wrap, then cut it into four pieces for serving. Don’t forget the warm gravy on the side for dipping—this step makes all the difference and brings that roast dinner magic in every bite.

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

Chill Your Batter: I learned that resting the batter overnight massively improves the puff and texture.
Sizzle Your Oil First: Pour the batter into smoking-hot oil — this is the secret to that perfect rise and crisp edges.
Don’t Peek Too Soon: Opening the oven early causes the pudding to deflate, so practice patience—it’s worth it!
Use Good Quality Leftovers: Fresh-tasting chicken and tasty stuffing really elevate every bite; avoid dried-out meat for best results.

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

A toasted golden-brown puff pastry pocket is open at one end showing its filling layers: chopped light beige turkey meat on the bottom, dark green leafy kale in the middle, and a bright red cranberry sauce mixed with crumbly stuffing on top. The pastry and filling rest on a white marble rectangle plate with a small beige bowl of brown gravy placed behind it. To the right of the plate, a silver fork and knife lie crossed on a woven natural mat, and a beige cloth napkin is folded on the left side. The background is a rustic wooden table. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple—a few sprigs of fresh thyme or rosemary look lovely and add a subtle aroma that complements the stuffing and chicken. If you want a bit more crunch, chopped toasted walnuts on the side are fantastic when sprinkled over the gravy dips. A dollop of extra cranberry sauce on the plate is always a hit, too.

Side Dishes

While the wrap stands well on its own, a crisp green salad with a tangy vinaigrette cuts through the richness perfectly. You could also serve roasted root vegetables or simple steamed greens like broccoli or tenderstem to brighten up the plate—these sides keep the meal balanced and satisfying.

Creative Ways to Present

For a festive touch, I’ve done these wraps as party finger foods—cut smaller, stacked with mini side bowls of gravy for dipping, and arranged on a wooden platter. They also make a great lunchbox treat wrapped in parchment paper with a little gravy container on the side. It’s a playful way to enjoy Sunday flavors during the week.

Make Ahead and Storage

Storing Leftovers

If you have any wraps left (though honestly, that’s rare in my house), wrap them tightly in cling film or store in an airtight container. They keep well in the fridge for up to 2 days. I always recommend reheating them gently to maintain that lovely texture.

Freezing

I’ve frozen the assembled wraps once or twice with decent results—wrap each piece well in foil and place in a freezer bag. They’re best eaten within a month. When freezing, the Yorkshire pudding won’t be as crisp after thawing, but the flavor still shines through.

Reheating

To reheat, unwrap the Yorkshire pudding wrap and place it on a baking tray. Pop it in an oven preheated to around 180°C (160°C fan) for 10-15 minutes until warmed through and the outside regains a bit of crispness. Avoid microwaving if you can—you’ll lose that lovely texture.

FAQs

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

Yes, you can make the batter on the same day, but I highly recommend chilling it for at least a few hours. The resting time helps the batter relax, resulting in a much better rise and crispiness when baked. Overnight chilling is even better if you can plan ahead.
What if I don’t have leftover stuffing?

No worries! You can make a simple crumbled bread stuffing quickly or replace it with mashed potatoes, sautéed mushrooms, or even cooked lentils for a different texture and flavor profile. The key is adding something savory and moist to complement the chicken.
How do I ensure my Yorkshire pudding wrap doesn’t get soggy?

To avoid sogginess, make sure your leftovers are piping hot and not watery when filling the wrap. Also, spreading the cranberry sauce thinly and rolling the wrap tightly helps keep everything together and crispy. Serving the gravy on the side for dipping prevents the pudding from getting too damp before serving.
Can I use other meats instead of roast chicken?

Absolutely! Leftover roast turkey, duck, or even ham work wonderfully in this recipe. Feel free to swap in whatever roast meat you have—it’s all about combining those comforting flavors with the Yorkshire pudding and cranberry sauce.

Final Thoughts

This Yorkshire Pudding Wrap with Roast Chicken and Cranberry Sauce Recipe has become a staple in my kitchen, especially after big Sunday roasts when leftovers pile up. It’s such a fun way to breathe new life into familiar flavors and impress family and friends with minimal effort. If you’re craving that perfect combo of crisp, fluffy pudding with savory chicken, stuffing, tart cranberry, and luscious gravy, this is your new go-to. Give it a try—you’ll love it just as much as I do!