Cheesy tortilla pizza wrap (Printer-friendly)

Crispy tortilla with melted cheese and savory pizza-style toppings folded into an easy handheld snack.

# Ingredient List:

→ 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 Steps:

01 - Heat a large non-stick skillet or grill pan over medium heat.
02 - Place a tortilla on a cutting board and cut from the center straight to the edge.
03 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla surface.
04 - Sprinkle half of the mozzarella cheese over one quarter of the tortilla.
05 - Place pepperoni slices (if using) and sliced black olives on the adjacent quarter.
06 - Distribute sliced mushrooms and red onion over the third quarter of the tortilla.
07 - Sprinkle grated Parmesan cheese and dried oregano on the final quarter.
08 - Starting from the cut, fold each quarter over the next, forming a layered triangular wrap.
09 - Transfer the wrap carefully 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 process with the remaining tortilla and ingredients.
11 - Serve hot, garnished with fresh basil leaves if desired.

# Expert Advice:

01 -
  • They're ready in twelve minutes flat, making them perfect for those moments when you want something hot and cheesy right now.
  • You can load each quarter with different toppings, so everyone at the table gets exactly what they want in a single wrap.
  • The crispy-outside, melty-inside texture hits different than a regular pizza, and cleanup is just one skillet.
02 -
  • If your tortilla is cold or stiff, microwave it for fifteen seconds wrapped in a damp paper towel—it makes folding infinitely easier and prevents cracks.
  • Don't overcrowd the wrap with toppings thinking more is better; too many layers prevent proper folding and create uneven cooking where some spots stay cold in the middle.
03 -
  • Keep the heat at a steady medium and resist the urge to peek constantly—that's how the bottom gets properly golden and crispy.
  • If you want extra crispy edges, use a bit of olive oil on the exterior of the tortilla before it hits the skillet, and it will brown like a dream.
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