Pin It I threw this together on a rainy Tuesday when the pizza craving hit but the delivery wait was forty minutes. One tortilla, leftover sauce from pasta night, and whatever was lurking in the cheese drawer turned into something I now make on purpose. It crisps up fast, folds like a quesadilla, and tastes like proper pizza without the dough drama.
My sister called it a pizza taco the first time I made it for her kids, and now thats what they ask for every visit. I watched three children demolish six of these in under ten minutes, pausing only to argue about whether olives belong on pizza. They do, obviously.
Ingredients
- Flour tortillas: The 10-inch size gives you room to load up each quarter without overstuffing, and they crisp beautifully when pressed in a hot pan.
- Pizza sauce or marinara: I use whatever jar is open in the fridge, sometimes even pesto when I feel like switching things up completely.
- Mozzarella cheese: Shredded melts faster and more evenly than sliced, and the stringy pull when you bite in is half the point.
- Parmesan cheese: Just a bit adds that salty, nutty edge that makes it taste less like a snack and more like actual pizza.
- Pepperoni: Optional but classic, I buy the pre-sliced kind and keep it in the freezer for moments like this.
- Black olives: Briny and a little salty, they cut through the richness of all that cheese.
- Mushrooms: I use canned when lazy, fresh when motivated, both work fine as long as theyre not swimming in liquid.
- Red onion: Slice it thin so it softens in the heat without crunching too loud, and the sharpness mellows out perfectly.
- Dried oregano: One sprinkle and suddenly it smells like a pizzeria, even if youre just standing in your kitchen in socks.
- Fresh basil: Totally optional, but tearing a few leaves on top at the end makes it feel like you tried harder than you did.
Instructions
- Preheat the skillet:
- Get your pan hot over medium heat while you prep everything else. A good sizzle when the tortilla hits means youre on the right track.
- Cut the tortilla:
- Lay it flat and slice from the dead center straight out to the edge, like youre cutting a radius on a circle. This one cut is what lets you fold it into quarters later.
- Spread the sauce:
- Use the back of a spoon to swipe pizza sauce all over the tortilla, edge to edge. Dont be stingy, but dont drown it either.
- Add the mozzarella:
- Pile half the shredded cheese onto one quarter section. It seems like a lot, but it melts down and glues everything together.
- Layer the pepperoni and olives:
- Arrange them on the next quarter over, slightly overlapping. The pepperoni will crisp up a bit at the edges if youre lucky.
- Add mushrooms and onion:
- Scatter them over the third quarter. If using canned mushrooms, pat them dry first so they dont make things soggy.
- Finish with Parmesan and oregano:
- Sprinkle both over the last quarter, covering all your toppings. The oregano blooms in the heat and smells incredible.
- Fold into a triangle:
- Start at the cut edge and fold the first quarter over the second, then fold that over the third, then fold all of it over the fourth. You end up with a thick stuffed triangle.
- Cook until golden:
- Set it in the hot skillet and press down gently with your spatula. Let it go 2 to 3 minutes per side until the outside is crispy and brown and the cheese inside is fully melted.
- Repeat with the second tortilla:
- Use the same method with the remaining ingredients. By now youll have the folding motion down and itll go even faster.
- Serve hot:
- Slide it onto a plate, tear some basil over the top if you have it, and eat it while its still crackling. Extra sauce on the side for dipping is never a bad idea.
Pin It The first time I brought these to a potluck someone asked for the recipe, and I had to admit I made it up to avoid doing dishes. Now its the thing people request, which is funny because it barely counts as cooking. But it tastes right, and sometimes thats all that matters.
Topping Swaps That Actually Work
Ive tried this with cooked sausage crumbles, roasted red peppers, and even leftover grilled chicken. Spinach wilts nicely if you squeeze it dry first, and sun-dried tomatoes add a sweet tangy punch. Just keep the total volume about the same so the fold stays manageable.
Making It Ahead
You can assemble these in the morning, wrap them tightly in plastic, and stash them in the fridge until dinnertime. They cook the same way from cold, just add an extra minute per side. I wouldnt freeze them, the tortilla gets weird and chewy when thawed.
Serving and Storing
These are best eaten hot off the skillet, but leftovers reheat surprisingly well in a dry pan over medium-low heat. The microwave makes them rubbery, so dont bother. If youre feeding a crowd, keep finished wraps warm in a low oven while you cook the rest.
- Serve with extra pizza sauce, ranch, or garlic butter for dipping
- Pair with a simple side salad to pretend its a balanced meal
- Cut into halves or thirds if serving as an appetizer instead of a snack
Pin It This recipe exists because I was hungry and impatient, and now its the thing I make when I want something good without the fuss. I hope it saves you on a night when nothing else sounds right.
Recipe Questions & Answers
- → What type of tortillas work best?
Large flour tortillas (10-inch/25 cm) are ideal for easy folding and crisp cooking, but gluten-free options can work well too.
- → Can I customize the toppings?
Yes, you can swap pepperoni for cooked sausage, bell peppers, spinach, or vegan alternatives to suit your preference.
- → How do I get the wrap crispy without burning?
Cook over medium heat in a non-stick skillet or grill pan, gently pressing the wrap and flipping after 2-3 minutes to ensure even crispiness.
- → Can this be made vegan?
Using dairy-free cheese and plant-based pepperoni or vegetables creates a flavorful vegan version of this tortilla wrap.
- → What should I serve with this snack?
Extra pizza sauce or marinara is perfect for dipping, adding moisture and enhancing the savory flavors.