Cheesy Tortilla Pizza Wrap (Print version)

Crispy tortilla layered with melted cheese and savory toppings, ready in just minutes.

# 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 (about 3.5 oz)
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)

# Directions:

01 - Heat a large non-stick skillet or grill pan over medium heat.
02 - Place one tortilla on a cutting board and slice from the center outward to the edge using a knife or kitchen scissors.
03 - Evenly spread 2 tablespoons of pizza sauce across the entire surface of the tortilla.
04 - Sprinkle half of the mozzarella cheese onto one quarter section of the tortilla.
05 - Place pepperoni (if using) and sliced black olives on the adjacent quarter section.
06 - Layer sliced mushrooms and red onion on the next quarter of the tortilla.
07 - Sprinkle grated 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 - Place the wrap in the heated skillet and cook 2 to 3 minutes per side, pressing gently with a spatula until golden brown and cheese melts.
10 - Repeat the process with the second tortilla and remaining ingredients. Serve hot, garnished with fresh basil if desired.

# Expert Tips:

01 -
  • It delivers real pizza satisfaction in under 12 minutes, no oven drama required.
  • The crispy exterior and melted cheese interior create a textural contrast that somehow feels fancier than it is.
  • You control every topping, so picky eaters and adventurous ones can finally share the same meal.
02 -
  • The cut from center to edge is non-negotiable—it's what allows the tortilla to fold smoothly into a triangle without cracking or resisting.
  • Don't skip the pressing with the spatula while cooking; it melts the cheese faster, creates browning, and keeps everything intact.
  • If your cheese starts leaking out the sides, your heat might be too high or you're cooking too slowly—adjust and move faster on the next wrap.
03 -
  • Make sure your non-stick skillet is actually non-stick—a worn-out pan will stick and tear your wrap apart, which I learned during an otherwise perfect dinner.
  • If you're feeding multiple people, prep all your wraps first with their sauce and toppings, then cook them one after another in the same skillet, working quickly so the assembled wraps don't sit and get soggy.
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