Cheesy Tortilla Pizza Wrap (Print View)

Crispy tortilla folded with melty cheese and savory pizza-inspired ingredients for a quick snack.

# Components:

→ Tortillas

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tbsp pizza sauce or marinara

→ Cheese

03 - 1 cup shredded mozzarella cheese (100 g)
04 - 2 tbsp grated Parmesan cheese

→ Pizza Toppings

05 - 8-10 slices pepperoni or vegetarian pepperoni (optional)
06 - 1/4 cup sliced black olives
07 - 1/4 cup sliced mushrooms
08 - 1/4 small red onion, thinly sliced
09 - 1/2 tsp dried oregano
10 - Fresh basil leaves (optional)

# Directions:

01 - Warm a large non-stick skillet or grill pan over medium heat.
02 - Place a tortilla on a cutting board and cut from the center to the edge.
03 - Spread 2 tablespoons of pizza sauce evenly over the tortilla surface.
04 - Sprinkle half of the mozzarella cheese onto one quarter of the tortilla.
05 - Place pepperoni slices (if using) and black olives on the adjacent quarter.
06 - Distribute sliced mushrooms and red onion on the next quarter.
07 - Sprinkle Parmesan cheese and dried oregano onto the last quarter.
08 - Starting at the cut, fold each quarter over the next to form a layered triangle.
09 - Transfer the wrap to the hot skillet. Cook 2–3 minutes per side, pressing gently until golden and cheese melts.
10 - Repeat steps with the second tortilla and remaining ingredients.
11 - Serve warm, garnished with fresh basil if preferred.

# Expert Advice:

01 -
  • It cooks faster than ordering pizza and tastes just as indulgent, especially when the cheese gets golden and crispy.
  • You can fold it with one hand and eat it without a plate, which is perfect when you're standing at the counter between errands.
  • Everything you need is probably already in your fridge, so there's no grocery run required.
02 -
  • Don't overfill the quarters or the wrap won't fold without splitting, I learned this after losing half my toppings to the stovetop.
  • Use medium heat, not high, or the outside will burn before the cheese melts, leaving you with a sad crunchy shell and cold insides.
  • Press gently with the spatula while it cooks to help the layers stick together, but don't smash it flat or all the fillings will squish out.
03 -
  • Shred your own mozzarella from a block if you have time, it melts cleaner and doesn't have the anti-caking powder that makes pre-shredded cheese clump.
  • If your tortilla cracks when you fold it, warm it in the microwave for 10 seconds first to make it pliable, I wish I'd known that sooner.
  • Use a cast iron skillet if you have one, it holds heat better and gives you those perfect crispy brown spots that make it taste like it came from a restaurant.
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