Cheesy Tortilla Pizza Wrap (Print View)

Melty cheese and savory pizza toppings folded inside a crispy tortilla for a quick, tasty snack.

# Components:

→ Tortillas

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza sauce or marinara

→ Cheese

03 - 1 cup shredded mozzarella cheese (100 g)
04 - 2 tablespoons 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 teaspoon dried oregano
10 - Fresh basil leaves (optional)

# Directions:

01 - Heat a large non-stick skillet or grill pan over medium heat.
02 - Place one tortilla on a cutting board and make a single cut from the center to the edge.
03 - Evenly spread 2 tablespoons of pizza sauce over the entire surface of the tortilla.
04 - Sprinkle half the shredded mozzarella over one quarter of the tortilla.
05 - Place pepperoni (if using) and sliced black olives on the adjacent quarter.
06 - Layer sliced mushrooms and red onion onto the next quarter.
07 - Sprinkle grated Parmesan cheese and dried oregano over the final quarter.
08 - Starting at the cut, fold each quarter over the next to form a layered triangular wrap.
09 - Place the wrap in the skillet and cook 2 to 3 minutes per side, pressing gently with a spatula until golden brown and cheese is melted.
10 - Repeat the process with the second tortilla and remaining ingredients. Serve hot, garnished with fresh basil if desired.

# Expert Advice:

01 -
  • It hits that pizza craving in under 15 minutes without waiting for dough to rise or an oven to preheat.
  • The folding technique creates crispy edges and gooey pockets of cheese that stay put when you bite in.
  • You can clean out your fridge by tossing in whatever toppings are hanging around.
02 -
  • Don't overfill the quarters or the whole thing will fall apart when you try to fold it.
  • Medium heat is non-negotiable, high heat will char the outside before the cheese melts inside.
  • Press gently with the spatula while cooking to help everything meld together without squishing out the fillings.
03 -
  • Use a cast iron skillet if you have one, it gets the tortilla extra crispy and golden.
  • Let the wrap rest for 30 seconds after cooking so the cheese sets slightly and doesn't ooze out when you cut it.
  • Double the recipe and freeze the folded (uncooked) wraps between parchment paper for an even faster future snack.
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