Cheesy Tortilla Pizza Wrap (Print Version)

A melty cheese tortilla with layers of savory pizza flavors, folded crisp and ready in minutes.

# What You'll Need:

→ 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)

# How to Make It:

01 - Preheat a large non-stick skillet or grill pan over medium heat.
02 - Place a tortilla on a cutting board and make a single incision from the center to the edge.
03 - Spread 2 tablespoons of pizza sauce evenly across the entire tortilla surface.
04 - Sprinkle half the mozzarella cheese over one quarter section of the tortilla.
05 - Place pepperoni slices (if using) and black olives on the adjacent quarter of the tortilla.
06 - Distribute sliced mushrooms and red onion over the next quarter section.
07 - Sprinkle Parmesan cheese and dried oregano over the final quarter of the tortilla.
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 for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
10 - Repeat the assembly and cooking steps with the second tortilla and remaining ingredients.
11 - Serve the wraps hot, optionally garnished with fresh basil leaves.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and uses whatever toppings you already have on hand.
  • The folded triangle shape keeps all the cheese and fillings locked inside, so nothing slides out while you eat.
  • You get crispy edges and melty cheese without turning on the oven or dirtying a dozen dishes.
02 -
  • If your pan is too hot, the outside will burn before the cheese melts. Medium heat is your friend.
  • Press the folded wrap with your spatula while it cooks to help seal the layers together and prevent any toppings from escaping.
  • Dont overfill the quarters or the wrap will be impossible to fold without everything spilling out.
03 -
  • Use a cast iron skillet if you have one. It holds heat evenly and gives you the crispiest crust.
  • Let the wrap rest for a minute after cooking so the cheese sets slightly and doesnt all ooze out when you cut into it.
  • If youre making multiple wraps, keep the finished ones warm in a low oven while you cook the rest.
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