Pin I was hunting through the fridge one Thursday night, tired and starving, when I spotted leftover tortillas and a jar of pizza sauce. I spread some sauce on a tortilla, tossed on cheese and whatever toppings I could find, then folded it into a triangle like I'd seen in a video once. The first bite was hot, melty, and ridiculously satisfying. I've been making these ever since.
The first time I made these for my roommate, she wandered into the kitchen following the smell of toasted cheese and oregano. She grabbed one right off the pan, burned her tongue a little, and still declared it genius. Now she requests them on movie nights.
Ingredients
- Large flour tortillas: Use 10-inch tortillas so you have enough surface area to fold without tearing, and make sure they're fresh or they'll crack when you fold them.
- Pizza sauce or marinara: I keep a jar in the fridge at all times because it doubles as dip, pasta sauce, and now wrap base.
- Shredded mozzarella cheese: Pre-shredded works great here and melts fast, but if you grate your own it tastes even better.
- Grated Parmesan cheese: A little sprinkle adds a salty, nutty kick that makes the whole thing taste more authentic.
- Pepperoni or vegetarian pepperoni: I love the crispy edges they get in the pan, but you can skip them entirely or swap in cooked sausage.
- Sliced black olives: They add a briny pop that cuts through all the cheese.
- Sliced mushrooms: Use fresh or canned, just make sure they're not too wet or they'll make the tortilla soggy.
- Red onion: Slice it thin so it cooks through quickly and adds a mild sharpness without overpowering.
- Dried oregano: This is the secret to making it smell like real pizza.
- Fresh basil leaves: Totally optional, but tearing a few leaves over the top makes it feel fancy.
Instructions
- Heat your pan:
- Set a non-stick skillet or grill pan over medium heat and let it warm up while you prep. A hot pan gives you those crispy golden edges.
- Cut the tortilla:
- Lay a tortilla flat and make one straight cut from the center out to the edge. This is what lets you fold it into a triangle later.
- Spread the sauce:
- Use the back of a spoon to spread 2 tablespoons of pizza sauce all over the tortilla, right to the edges. Don't skip the edges or they won't stick when you fold.
- Add the cheese:
- Sprinkle half the mozzarella over one quarter of the tortilla. Imagine the tortilla divided into four sections.
- Layer the pepperoni and olives:
- Place pepperoni slices and olives on the next quarter. Try to keep the toppings flat so the wrap folds smoothly.
- Add mushrooms and onion:
- Spread mushrooms and red onion slices over the third quarter. If the mushrooms are wet, pat them dry first.
- Finish with Parmesan and oregano:
- Sprinkle Parmesan and oregano over the last quarter. The oregano makes the whole thing smell incredible.
- Fold the wrap:
- Starting at the cut, fold the first quarter over the next, then fold that over the third, and finally fold it over the last quarter to form a layered triangle. Press gently to seal.
- Cook the wrap:
- Carefully place the folded wrap in the hot skillet and cook for 2 to 3 minutes per side, pressing down lightly with a spatula. You want it golden brown and the cheese fully melted.
- Repeat:
- Make the second wrap with the remaining tortilla and toppings. Keep the first one warm on a plate while you cook the second.
- Serve:
- Cut in half if you like, garnish with fresh basil, and serve hot. Extra pizza sauce on the side is always a good idea.
Pin One night I made these for a group of friends who showed up unannounced, and everyone grabbed one and ate it standing around the stove. Nobody left until the last tortilla was gone. It felt less like feeding people and more like hosting a tiny pizza party.
Topping Variations
I've tried these with cooked Italian sausage crumbled over the top, diced bell peppers for crunch, and even leftover roasted vegetables. Once I added a handful of fresh spinach and it wilted right into the cheese. The base recipe is forgiving, so treat it like a template and use whatever sounds good.
Storage and Reheating
These are best eaten right away while the tortilla is crispy, but if you have leftovers, wrap them in foil and reheat in a skillet over low heat. The microwave makes them chewy, but the stovetop brings back some of that crunch. I've never had one last longer than the next morning.
Making It Your Own
If you want to make these vegan, swap in dairy-free cheese and plant-based pepperoni. For gluten-free, use gluten-free tortillas and double-check your sauce and toppings. You can also make them spicy by adding sliced jalapeños or a drizzle of hot honey before folding.
- Try pesto instead of pizza sauce for a different flavor.
- Add a crack of black pepper or red pepper flakes for heat.
- Serve with a side salad to make it feel like a full meal.
Pin This recipe is one of those happy accidents that turned into a weekly staple. I hope it saves you on a busy night the way it's saved me.
Recipe Q&A
- → What type of tortillas work best?
Large flour tortillas (about 10 inches) work best for folding and achieving a crispy texture when grilled.
- → Can I make it vegetarian or vegan?
Yes, use vegetarian pepperoni or omit meat toppings, and substitute dairy cheese with plant-based alternatives for vegan options.
- → How do I ensure the cheese melts evenly?
Cook the wrap over medium heat and press gently with a spatula to help the cheese melt evenly without burning the tortilla.
- → What are some good topping variations?
Try cooked sausage, bell peppers, spinach, or different olives to customize the flavor profile to your liking.
- → Is it possible to prepare this gluten-free?
Yes, substitute regular tortillas with gluten-free alternatives to accommodate dietary needs.