1. Warm the Tortillas:
Place each tortilla in a dry skillet over medium heat for 10–15 seconds per side. This softens them and makes rolling easier, preventing cracks. Don’t skip this — cold tortillas can tear when filled. You can also wrap tortillas in a damp paper towel and microwave 15–20 seconds if short on time.

2. Prepare Your Fillings:
Make sure your mashed potatoes, turkey, and stuffing are room temperature. This prevents the tortilla from getting soggy and ensures even heating. Shred the turkey into bite-sized pieces for better texture. If your cranberry sauce is very thick, stir it slightly to loosen before adding.

3. Layer the Burrito:
On the center of the tortilla, start with mashed potatoes, spreading a thin layer. Next, add stuffing, followed by turkey, then sprinkle cheese, and finish with a small dollop of cranberry sauce. Drizzle gravy lightly over the filling — too much can make it messy. Layering in this order ensures each bite has all flavors.

4. Fold and Roll:
Tuck in the sides of the tortilla, then roll from the bottom up to encase the fillings. Keep it snug but not overly tight, or it may split during toasting. If needed, secure with a toothpick temporarily.

5. Toast the Burrito:
Heat a small amount of butter or oil in a skillet over medium heat. Place the burrito seam-side down and toast 1–2 minutes per side until golden brown and crispy. Press lightly with a spatula for even browning. For extra crisp, cover the skillet briefly to warm the inside thoroughly.

6. Serve and Enjoy:
Slice the burrito diagonally for a nice presentation. Serve with extra gravy or cranberry sauce on the side for dipping. Optional: sprinkle with chopped fresh parsley for color. These burritos are best enjoyed immediately, but they reheat well.