Cheesy Tortilla Pizza Wrap (Printable Version)

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

# What You Need:

→ 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)

# Step-by-Step 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 its center to the edge using a knife or kitchen scissors.
03 - Evenly spread 2 tablespoons of pizza sauce over the entire tortilla surface.
04 - Sprinkle half of the shredded mozzarella cheese onto one quarter of the tortilla.
05 - Layer pepperoni slices (if using) and black olives on the adjacent quarter.
06 - Place sliced mushrooms and red onion onto the next quarter.
07 - Sprinkle grated Parmesan cheese and dried oregano over the last quarter.
08 - Starting at the cut, fold each quarter over the next, forming a layered triangular wrap.
09 - Transfer the wrap to the preheated skillet and cook 2 to 3 minutes per side, pressing gently with a spatula until golden and cheese melts.
10 - Repeat steps 2 through 9 with the second tortilla and remaining ingredients.
11 - Serve wraps hot, garnished with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes better than anything reheated.
  • The crispy edges and gooey center hit that pizza craving without turning on the oven.
  • You can fold it with one hand and eat it without a plate, which makes it dangerously easy to make again and again.
02 -
  • If you overfill the quarters, the wrap won't fold cleanly and toppings will spill out into the pan.
  • Medium heat is key because high heat will burn the tortilla before the cheese melts, and I learned that the hard way with a smoky kitchen.
  • Press gently with the spatula while cooking so the layers meld together without squishing everything out the sides.
03 -
  • Use a cast iron skillet if you have one, it gives the tortilla an even, restaurant-style crispness that a thin pan can't match.
  • If the cheese starts to ooze out while cooking, don't panic, just tuck it back in with the spatula and flip it quickly.
  • Let the wrap rest for 30 seconds after cooking so the cheese sets slightly and doesn't burn your mouth on the first bite.
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