Tortilla Pizza Wrap (Printable Version)

Tortillas layered with sauce, cheese, and toppings, pan-crisped to golden perfection for a handheld treat.

# What You Need:

→ Base

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza sauce or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 8 to 10 slices pepperoni (optional)
05 - ¼ cup sliced black olives
06 - ¼ cup sliced mushrooms
07 - ¼ cup diced bell peppers
08 - 2 tablespoons chopped red onion
09 - 1 tablespoon fresh basil leaves (optional)

→ For Cooking

10 - 1 tablespoon olive oil or butter

# How To Make:

01 - Place one tortilla flat on a cutting board and slice from the center to the edge to create a single cut.
02 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla, leaving a small border around the edges.
03 - Sprinkle half a cup of shredded mozzarella cheese evenly over the sauce.
04 - Place chosen toppings onto each quarter of the tortilla according to preference.
05 - Starting at the cut, fold each quarter over the next to form a triangular, layered wrap. Repeat with the second tortilla.
06 - Warm olive oil or butter in a large nonstick skillet over medium heat.
07 - Place wraps seam-side down in the skillet and cook for 3 to 4 minutes per side, pressing gently until golden and cheese is melted.
08 - Remove wraps, allow to cool slightly, cut in half if desired, and serve warm.

# Expert Tips:

01 -
  • It tastes like pizza but comes together in the time it takes to preheat your oven, with none of the waiting.
  • You get crispy edges, melty cheese, and handheld satisfaction without the mess of traditional pizza.
  • The folded design means you can divide toppings however you want, so everyone eats exactly what they love.
02 -
  • Don't skip the single cut from center to edge; it's the difference between a fold that works and a tortilla that wrinkles into a mess.
  • Medium heat is your friend here—too hot and the outside burns before the cheese melts, too low and you get a chewy, pale result instead of golden and crispy.
03 -
  • If you want serious crispiness, brush the folded wrap very lightly with olive oil on both sides before it hits the pan—this creates a crunchy, almost fried exterior.
  • Make the entire wrap the night before, wrap it tightly in foil, refrigerate it, then pan-crisp it straight from cold; the cheese melts perfectly and the cook time barely changes.
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