Tortilla Pizza Wrap (Printable)

Handheld folded tortillas filled with zesty sauce, melted cheese, and fresh toppings, pan-crisped to golden perfection.

# What You Need:

→ Base

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza sauce or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 8-10 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

# Step-by-Step Guide:

01 - Place a tortilla flat on a cutting board and cut from the center to the edge to form a radius cut.
02 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla surface, leaving a small margin along the edge.
03 - Evenly sprinkle ½ cup of shredded mozzarella cheese over the sauced tortilla.
04 - Place chosen toppings on each quarter segment of the tortilla as desired, for example pepperoni in one quarter, olives in another, and assorted vegetables in the remaining sections.
05 - Starting at the cut, fold each quarter tightly over the adjacent one to form a layered, triangular wrap shape. Repeat the same for the second 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. Cook each side for 3 to 4 minutes, pressing gently with a spatula, until golden brown and cheese is fully melted.
08 - Remove from the pan and allow to cool slightly. Optionally cut each wrap in half before serving warm.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, and tastes way better than what shows up at your door.
  • You control every single topping, so picky eaters can finally be happy at the same dinner table.
  • The crispy-on-the-outside, melty-on-the-inside ratio hits a note that feels genuinely indulgent for something so simple.
02 -
  • Don't skip the radius cut in the tortilla—I learned this the hard way by trying to fold a whole tortilla and ending up with a cheese-filled mess that looked like it had been through a tumble dryer.
  • Low-moisture mozzarella is essential; regular mozzarella releases too much liquid and you'll end up with a soggy wrap instead of a crispy one.
03 -
  • Don't rush the cook time just because you're hungry; medium heat and patience give you crispy tortilla with perfectly melted cheese instead of burnt outsides and cold centers.
  • Let the wrap rest for exactly one minute after cooking—this tiny pause lets the cheese set enough to hold everything together when you pick it up, turning a potential mess into an elegant handheld meal.
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