Cheesy Tortilla Pizza Wrap (Print Version)

Crispy tortilla folded with melty cheese and savory toppings for an easy, flavorful snack.

# What You'll Need:

→ Tortillas

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tbsp pizza sauce or marinara

→ Cheese

03 - 1 cup shredded mozzarella cheese (100 g)
04 - 2 tbsp 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 tsp 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 - Evenly spread 2 tbsp pizza sauce over the entire tortilla surface.
04 - Sprinkle half the mozzarella cheese over one quarter of the tortilla.
05 - Add pepperoni slices (if using) and black olives onto the next quarter.
06 - Place mushrooms and thinly sliced red onion on the third quarter.
07 - Sprinkle grated Parmesan cheese and dried oregano over the last quarter.
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 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
10 - Repeat preparation and cooking steps with the second tortilla and remaining ingredients.
11 - Serve wraps hot, garnished with fresh basil leaves if desired.

# Expert Advice:

01 -
  • You get crispy edges with melted cheese pockets that make every bite satisfying and a little bit indulgent.
  • The whole thing comes together faster than ordering takeout, which means less stress on busy nights.
  • There's room to customize every quarter of the wrap, so picky eaters can have exactly what they want without compromise.
02 -
  • Don't skip the single cut in the tortilla, no matter how careful you think you can be with folding—it's the difference between a wrap that stays intact and one that tears open and leaks cheese everywhere.
  • Medium heat is crucial because high heat will burn the outside before the cheese inside has time to melt, and I learned this the hard way with my first batch.
03 -
  • Slice your toppings thin so they distribute evenly and cook through without overshadowing the cheese and sauce.
  • If your tortillas are cold from the fridge, let them sit on the counter for five minutes before filling—they'll fold more cooperatively and won't crack.
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