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1
Re-heat the stuffing and gravy in the microwave for about 30 45 seconds to take the chill off.
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2
Pre-heat your panini press to 375 F. If you dont have a panini press you can use a hot skillet with another heavy pan to put on top of the panini as a press.
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3
Heat the tortilla right over the gas burner for a few seconds.
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4
Or if youve never done this, use a dry skillet over medium heat.
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5
Or you can microwave it between two sheets of paper towels for about 10 seconds.
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6
It just needs to be pliable.
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7
Put your softened tortilla onto your work surface.
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8
Layer the chicken, stuffing, cheese and gravy over the top.
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9
You may use as much or as little of each as you wish.
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10
The measurement I give are just an approximate.
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11
You might want to add cranberry sauce too if you like.
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12
Fold both ends of the tortilla in and then roll it up until sealed.
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13
Place the tortilla seam side down on the panini press or skillet and close the lid.
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14
Cook for about 2 3 minutes or until golden brown.
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15
If you are using a skillet, place the panini into the skillet seam side down and place another pan on top of it.
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16
I recommend that you put something heavy inside of the top pan, to weigh it down.
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17
Usually a 28 ounce can or two smaller ones will work.
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18
After about 1-1/2 2 minutes flip the panini over and cook on the other side until golden brown.
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19
Cut in half and serve.
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20
Serves one.
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21
Enjoy!
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22
I originally created this recipe to use up the Thanksgiving day leftovers but have made it several times since then.
