Tortilla Pizza Wrap (Printable Version)

A handheld fusion of tortillas with sauce, melted cheese, and choice toppings cooked to a crisp finish.

# What You'll Need:

→ Base

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 8 to 10 slices pepperoni (optional)
05 - ¼ cup sliced black olives
06 - ¼ cup sliced mushrooms
07 - ¼ cup diced bell peppers
08 - 2 tablespoons chopped red onion
09 - 1 tablespoon fresh basil leaves (optional)

→ For Cooking

10 - 1 tablespoon olive oil or butter

# Directions:

01 - Place one tortilla flat on a cutting board and cut from the center to the edge, creating a radius line.
02 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla surface, leaving a small border around the edge.
03 - Sprinkle half a cup of shredded mozzarella cheese evenly over the sauced tortilla.
04 - Distribute chosen toppings onto each quarter of the tortilla, for example pepperoni on one section and olives or vegetables on the others.
05 - Starting at the cut, fold each quarter over the adjacent one to form a layered triangular wrap. Repeat the process with the remaining tortilla.
06 - Warm olive oil or butter in a large nonstick skillet over medium heat.
07 - Place the folded wraps seam-side down in the skillet and cook for 3 to 4 minutes per side, pressing gently until golden and the cheese is melted.
08 - Remove the wraps from the skillet, allow to cool slightly, then cut in half if desired. Serve warm.

# Expert Tips:

01 -
  • Ready in under 20 minutes, so dinner doesn't have to be complicated on busy nights.
  • That golden, crispy exterior with melted cheese that stretches just right when you bite into it.
  • You can customize every section differently, so everyone gets exactly what they want without making multiple meals.
02 -
  • The initial cut from center to edge is absolutely essential—without it, folding becomes a wrestling match with your tortilla.
  • Don't skip pressing down gently while cooking; this keeps the layers together and helps the cheese meld properly.
  • Medium heat is your friend here; high heat will burn the tortilla before the cheese melts through, and low heat just makes it limp and greasy.
03 -
  • Prep all your toppings before you start building; once you've sauced and cheesed, you want to work quickly so nothing gets soggy.
  • A nonstick skillet is worth its weight in gold here—these wraps stick like they're personally offended if you use a regular pan.
  • If the wrap is cracking at the fold and falling apart, your tortilla is either too old or you need to add a tiny bit of warm water to soften it slightly before cutting.
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