Cheesy Tortilla Pizza Wrap (Print)

A crispy tortilla layered with melty cheese, savory toppings, and fresh herbs for a perfect snack.

# Ingredients:

→ Tortillas

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tbsp pizza sauce or marinara

→ Cheese

03 - 1 cup shredded mozzarella cheese (about 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)

# Instructions:

01 - Preheat a large non-stick skillet or grill pan over medium heat.
02 - Place a tortilla on a cutting board and cut from the center outward to the edge.
03 - Spread 2 tablespoons of pizza sauce evenly over the tortilla surface.
04 - Sprinkle half of the shredded mozzarella over one quarter of the tortilla.
05 - Layer pepperoni slices (if using) and black olives on the adjacent quarter of the tortilla.
06 - Place sliced mushrooms and red onion on the next quarter of the tortilla.
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 - Transfer the wrap to the skillet and cook 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and cheese has melted.
10 - Repeat the process with the second tortilla and remaining ingredients.
11 - Serve warm, garnished with fresh basil leaves if desired.

# Pro Tips:

01 -
  • It takes less time than ordering delivery and tastes just as good.
  • You can use up random leftover toppings without wasting a thing.
  • The crispy edges and gooey center hit every craving at once.
  • Folding it into a triangle makes it feel like a fun little pizza pocket.
02 -
  • Don't overload the toppings or the wrap won't fold cleanly and everything will spill out.
  • Press gently while cooking so the layers stick together without squishing all the fillings out the sides.
  • If the tortilla cracks when you fold it, warm it in the microwave for 10 seconds first to make it more pliable.
03 -
  • Use a cast iron skillet if you have one because it gets the tortilla extra crispy and holds heat evenly.
  • Let the wrap rest for 30 seconds after cooking so the cheese sets slightly and doesn't ooze out when you cut it.
  • If you're making more than two, keep finished wraps warm in a 200-degree oven while you cook the rest.
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