Tortilla Pizza Wrap Fusion (Printable)

Handheld tortillas folded and pan-crisped with zesty sauce, cheese, and savory toppings for a quick main dish.

# What you 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 - 8-10 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

# How to make it:

01 - Lay one tortilla flat on a cutting board and make a single cut from the center to the edge to create a radius cut.
02 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla, leaving a small border around the edges.
03 - Sprinkle half a cup of shredded mozzarella cheese evenly over the sauced tortilla.
04 - Place desired toppings onto each quarter section of the tortilla, such as pepperoni, olives, mushrooms, bell peppers, red onion, and basil.
05 - Starting at the cut, fold each quarter over the next to form a layered, triangle-shaped wrap. Repeat these steps with 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 hot skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and the cheese is melted.
08 - Remove from heat, let cool slightly, cut in half if preferred, and serve warm.

# Helpful Hints:

01 -
  • Crispy edges with melty, stretchy cheese that cooks faster than any traditional pizza.
  • You can customize every quarter with different toppings, so everyone gets exactly what they want in one handheld wrap.
  • No special equipment needed, just a skillet and whatever you have in your fridge.
02 -
  • Do not skip the initial cut from center to edge, because without it the tortilla folds awkwardly and creates pockets that leak sauce.
  • Low-moisture mozzarella is non-negotiable here, because regular mozzarella releases too much water and makes the wrap soggy instead of crispy.
  • Your pan temperature makes or breaks this dish, so take the extra thirty seconds to let your oil shimmer before cooking.
03 -
  • Brush the outside of your wrap lightly with olive oil before cooking to achieve an almost flaky, crispy exterior that rivals any stovetop pizza.
  • Experiment with cheese blends, mixing mozzarella with provolone or fontina for added depth of flavor that keeps the wrap interesting.
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