Tortilla Pizza Wrap Chicken (Printable)

A quick, golden-toasted wrap with chicken, mozzarella, oregano, and marinara folded inside a tortilla.

# What You'll Need:

→ Protein

01 - 1 cup cooked chicken breast, shredded or diced

→ Dairy

02 - 1 cup shredded mozzarella cheese

→ Vegetables & Sauce

03 - ½ cup marinara sauce

→ Bread

04 - 2 large flour tortillas (10-inch)

→ Seasoning

05 - ½ teaspoon dried oregano
06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick cooking spray

# How-To Steps:

01 - Place one tortilla flat on a clean surface and make a single cut from the center straight to the edge.
02 - Spread 2 tablespoons marinara sauce on the lower left quarter and top with half of the shredded chicken.
03 - Sprinkle half of the mozzarella cheese over the upper left quarter.
04 - Spread 2 tablespoons marinara sauce, then sprinkle oregano, garlic powder, and optional red pepper flakes on the upper right quarter.
05 - Place a few fresh basil leaves on the lower right quarter if desired.
06 - Starting from the bottom left, fold the tortilla upward, then to the right, and finally down to form a layered triangular wrap.
07 - Repeat the previous steps for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat. Cook wraps seam-side down for 2–3 minutes per side until golden and crisp.
09 - Remove from heat, slice in half if desired, and serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers all the gooey, tangy satisfaction of pizza without turning on the oven or waiting for dough to rise.
  • The fold technique creates layers that get crispy on the outside and melty on the inside, almost like a quesadilla met a calzone.
  • You can customize every quarter with whatever toppings you're craving or need to use up.
  • It cooks in under ten minutes, making it perfect for weeknight dinners or late-night snack attacks.
02 -
  • Don't overfill the quarters or the wrap will burst open during folding; a little restraint goes a long way toward a clean, tight triangle.
  • Cook over medium heat, not high, or the outside will burn before the cheese has a chance to melt through.
  • Press the folded wrap gently with your spatula while it cooks to help the layers stick together and crisp evenly.
03 -
  • Use a cast iron skillet if you have one; it distributes heat evenly and gives the wrap an extra crispy, almost charred edge that tastes incredible.
  • Press the wrap with a second skillet or a heavy pot while it cooks to speed up the melt and get an even crispier result.
  • Let the wrap rest for a minute after cooking before slicing so the cheese sets slightly and doesn't all ooze out at once.
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