Cheesy Tortilla Pizza Wrap (Print Version)

A crispy tortilla layered with melty cheese, savory sauce, and fresh toppings for a quick flavorful 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 - Preheat 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 tablespoons of pizza sauce over the entire surface of the tortilla.
04 - Sprinkle half the mozzarella cheese over one quarter of the tortilla.
05 - Arrange pepperoni (if using) and olives on the next quarter of the tortilla.
06 - Place mushrooms and red onion over the third quarter.
07 - Sprinkle Parmesan cheese and dried oregano on 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 heated skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
10 - Repeat the process with the second tortilla and remaining ingredients.
11 - Serve the wraps hot, garnished with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It's ready in 12 minutes total, which means dinner is legitimately faster than most delivery apps.
  • The crispy tortilla edges against melting cheese create this textural contrast that feels almost fancy but requires zero culinary skill.
  • You can throw whatever toppings you have on hand into those quarters and it somehow always works.
02 -
  • Don't skimp on preheating the pan; a lukewarm skillet will steam the tortilla instead of crisping it, and you'll lose the whole textural point of the recipe.
  • The cut from center to edge is non-negotiable; it's what lets you fold without cracking, and without it you're fighting the tortilla the whole way through.
03 -
  • A metal spatula lets you press the wrap gently without tearing it; use a gentle hand and let the pan do the work.
  • If you want extra crispiness on both sides, flip it more than once, but watch it so the cheese doesn't leak out the cut edge.
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