Cheesy Tortilla Pizza Wrap (Printable View)

A crispy tortilla filled with melty cheese and savory toppings, ready in minutes for a quick snack.

# 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 - Heat a large non-stick skillet or grill pan over medium heat.
02 - Place a tortilla on a cutting board and make a single cut from its center to the edge using a knife or kitchen scissors.
03 - Spread 2 tablespoons of pizza sauce evenly across the entire surface of the tortilla.
04 - Sprinkle half of the shredded mozzarella over one quarter of the tortilla.
05 - On the next quarter, place pepperoni slices (if using) and sliced black olives.
06 - Distribute sliced mushrooms and thinly sliced red onion evenly on the third quarter.
07 - Sprinkle grated Parmesan cheese and dried oregano over the remaining quarter.
08 - Starting from the cut, fold each quarter over the next to form a layered triangular wrap.
09 - Transfer the wrap to the heated skillet and cook 2 to 3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and cheese has melted.
10 - Repeat the process for the second tortilla using the remaining ingredients. Serve immediately, garnished with fresh basil if desired.

# Expert Tips:

01 -
  • Ready faster than you can find your phone to order takeout
  • Uses up random fridge ingredients without a grocery run
  • Crispy outside, gooey inside, and no soggy microwave sadness
  • Folds into a neat triangle so you can eat it standing at the counter
02 -
  • Dont overfill the quarters or the whole thing becomes impossible to fold and toppings slide out everywhere
  • Press gently but firmly when cooking so the layers stick together without squashing all the cheese out the sides
  • If the tortilla browns too fast before the cheese melts, lower the heat and cover the pan for 30 seconds
03 -
  • Use a cast iron skillet if you have one, the heat retention gives you the crispiest crust without burning
  • Brush the outside of the tortilla with a tiny bit of olive oil before cooking for extra crunch and color
  • Let it rest for 30 seconds after cooking so the cheese sets slightly and doesnt pour out when you bite in
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