Cheesy Tortilla Pizza Wrap (Printer View)

A crispy tortilla layered with melty cheese, pepperoni, olives, and mushrooms for a quick savory 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 (approximately 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)

# Method:

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 - Evenly spread 2 tablespoons of pizza sauce over the entire tortilla surface.
04 - Sprinkle half the mozzarella over one quarter section of the tortilla.
05 - Place pepperoni (if used) and black olives on the adjacent quarter of the tortilla.
06 - Arrange sliced mushrooms and red onion on the next quarter of the tortilla.
07 - Sprinkle Parmesan cheese and dried oregano over the final 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 for 2 to 3 minutes per side, pressing gently with a spatula until golden and cheese melts.
10 - Repeat all preparation and cooking steps with the second tortilla and remaining ingredients.
11 - Serve wraps hot, garnished with fresh basil if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes just as indulgent.
  • The fold keeps everything contained so you can eat it with one hand without the mess of a regular slice.
  • You can customize every quarter with different toppings, which makes it perfect for picky eaters or using up odds and ends from the fridge.
02 -
  • Don't overfill the quarters or the wrap will burst open when you fold it. Less is more here.
  • Medium heat is key. Too high and the tortilla burns before the cheese melts. Too low and it turns soggy instead of crispy.
  • Press the wrap gently with the spatula while it cooks. This helps the layers stick together and speeds up melting.
03 -
  • Use a cast iron skillet if you have one. It holds heat beautifully and gives the wrap an even, golden crust.
  • Let the wrap rest for 30 seconds after cooking before cutting. This gives the cheese a moment to set so it doesn't all spill out.
  • If you're making multiple wraps, keep the finished ones warm in a low oven while you cook the rest.
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