Tortilla Pizza Wrap (Printable)

Crispy folded tortilla layered with sauce, mozzarella, and savory toppings for a delicious handheld snack.

# What You’ll Need:

→ Base

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza sauce or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 8-10 slices pepperoni (optional)
05 - 1/4 cup sliced black olives
06 - 1/4 cup sliced mushrooms
07 - 1/4 cup diced bell peppers
08 - 2 tablespoons chopped red onion
09 - 1 tablespoon fresh basil leaves (optional)

→ For Cooking

10 - 1 tablespoon olive oil or butter

# How To Make It:

01 - Place one tortilla flat on a cutting board and slice from the center to the edge, creating a single radius cut.
02 - Spread 2 tablespoons of pizza sauce evenly across the entire tortilla, leaving a narrow border along the edge.
03 - Distribute half a cup of shredded mozzarella cheese evenly over the sauced tortilla.
04 - Place preferred toppings on each quarter section of the tortilla, such as pepperoni, olives, vegetables, and onion.
05 - Starting at the cut, fold each quarter over the next to form a layered triangular wrap. Repeat with the second tortilla.
06 - Warm olive oil or butter in a large nonstick skillet over medium heat.
07 - Place wraps seam-side down in the skillet and cook for 3 to 4 minutes per side, gently pressing until golden brown and cheese is melted.
08 - Remove wraps from heat, allow to cool briefly, cut in half if desired, and serve warm.

# Expert Advice:

01 -
  • They're ready in 18 minutes, which means dinner happens before hunger turns into desperation.
  • Everyone builds their own flavor combo, so picky eaters actually eat instead of complaining.
  • They crisp up beautifully in a skillet, giving you that satisfying crunch without a hot oven preheating your kitchen.
02 -
  • If your tortilla tears when you fold it, don't panic—just overlap the edges slightly with a little extra cheese to hold them together.
  • The seam-side-down trick is what separates a soggy wrap from a crispy one, so never skip that step.
  • Toppings that release moisture (like fresh tomatoes) will make the wrap weep, so go lighter on juicy ingredients than you think you need.
03 -
  • Use medium heat on your skillet—too high and you burn the outside before the inside melts, too low and everything gets greasy and heavy.
  • Don't be stingy with the cheese; it's what holds everything together and makes the whole thing work.
  • If you want extra crunch, lightly brush the outside with olive oil before it hits the pan for that crispy, almost fried texture.
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