Cheesy Tortilla Pizza Wrap (Printable)

Crispy tortilla folded with melty cheese, savory toppings, and fresh herbs for a quick, tasty snack.

# What You 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:

01 - Heat a large non-stick skillet or grill pan over medium heat.
02 - Place one 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 surface of the tortilla.
04 - Sprinkle half of the shredded mozzarella cheese over one quarter section of the tortilla.
05 - Place pepperoni (if using) and black olives on the adjacent quarter of the tortilla.
06 - Arrange sliced mushrooms and red onion over the next quarter section.
07 - Sprinkle grated Parmesan cheese and dried oregano over the remaining 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 2 to 3 minutes per side, pressing gently until golden brown and cheese melts.
10 - Repeat the process with the second tortilla and remaining ingredients.
11 - Serve hot, optionally garnished with fresh basil leaves.

# Expert Advice:

01 -
  • It's faster than delivery and tastes like you actually tried.
  • The crispy-outside-melty-inside contrast makes people think you know what you're doing.
  • You control every topping, so no one gets to complain about what's on their plate.
02 -
  • If your tortilla tears when you make the cut, don't panic—it actually folds better than one that doesn't tear slightly.
  • The cheese needs to be genuinely melted and slightly oozing, or the whole thing tastes dry no matter what else you did right.
03 -
  • A quarter-turn of your spatula halfway through the cooking time means even browning and prevents stuck spots.
  • If the cheese looks barely melted when you flip, drop the heat slightly and cover the pan for the last thirty seconds of the second side.
Go Back