Tortilla Pizza Wrap Crispy (Printable)

A quick fusion dish featuring tortillas loaded with pizza toppings, folded and pan-toasted until perfectly crispy and cheesy.

# 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)

# How-To Steps:

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 1/4 inch border.
03 - Sprinkle half 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 Suggestions:

01 -
  • It takes less than 20 minutes from start to finish, perfect for those nights when hunger hits hard and fast.
  • The fold gives you crispy edges and melty pockets of cheese in every bite, like a pizza quesadilla that actually holds together.
  • You can raid your fridge for toppings and it still turns out delicious every single time.
02 -
  • Don't overfill the tortilla or it will burst open when you fold it, and you'll lose all that melted cheese to the pan.
  • Medium heat is your friend here, high heat will burn the outside before the cheese melts, and low heat makes it soggy instead of crispy.
  • Press gently with the spatula while cooking to help the layers fuse together and get that satisfying crunch on both sides.
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the crispiest, most golden crust.
  • If your cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking to trap the heat.
  • Let the wrap rest for 30 seconds before slicing so the cheese sets slightly and doesn't all slide out when you cut.
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