Crispy Tortilla Pizza Wrap (Print version)

Loaded tortilla folded and pan-toasted until crispy with melted cheese, pepperoni, and fresh vegetables. Perfect quick meal in 18 minutes.

# What you'll need:

→ Tortilla Base

01 - 2 large flour tortillas (10-inch diameter)

→ Sauce

02 - 4 tbsp pizza sauce or tomato passata
03 - 1 tsp olive oil (optional, for brushing)

→ Cheese

04 - 1 cup shredded mozzarella cheese

→ Toppings

05 - 1/3 cup sliced pepperoni or vegetarian alternative (optional)
06 - 1/4 red bell pepper, thinly sliced
07 - 1/4 small red onion, thinly sliced
08 - 4 black olives, sliced
09 - 1/2 tsp dried oregano
10 - Fresh basil leaves (optional, for garnish)

# Directions:

01 - Place a tortilla on a clean surface. With a knife or scissors, cut a single straight line from the center to the edge (radius cut).
02 - Spread 2 tbsp pizza sauce evenly over the tortilla, leaving a 1/2 inch border.
03 - Sprinkle half of the mozzarella cheese evenly across the tortilla.
04 - Arrange half of the pepperoni (if using), bell pepper, red onion, and olives in separate quarters of the tortilla. Sprinkle with a pinch of dried oregano.
05 - Starting from the cut, fold each quarter over the next to create a layered, triangle-shaped wrap.
06 - Repeat the previous steps for the second tortilla.
07 - Heat a non-stick skillet over medium heat. Brush lightly with olive oil if desired.
08 - Place the folded wraps seam-side down in the skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until golden and crispy and the cheese is melted.
09 - Remove from the pan, let cool briefly, and garnish with fresh basil if desired. Slice in half and serve hot.

# Expert Tips:

01 -
  • It takes less time than waiting for delivery and tastes just as indulgent.
  • The folding trick creates layers of melted cheese and crispy edges in every bite.
  • You can clean out your fridge by tossing in whatever toppings you have on hand.
  • It feels like a cheat code for homemade pizza without any of the fuss.
02 -
  • Don't skip the radius cut or you won't be able to fold the tortilla into neat layers.
  • Press gently with the spatula while cooking to seal the layers without flattening the fillings.
  • If your tortilla tears during folding, it's too dry, so warm it briefly in the microwave first.
  • Medium heat is key, too high and the outside burns before the cheese melts.
03 -
  • Warm your tortillas for 10 seconds in the microwave before folding to prevent cracking.
  • Use a cast iron skillet if you have one, it distributes heat beautifully and adds extra crispness.
  • Don't overload the toppings or the wrap won't fold cleanly and the cheese won't melt evenly.
  • Let the wrap rest for 30 seconds after cooking so the cheese sets slightly and doesn't ooze out when you cut it.
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