Tortilla Pizza Wrap Flavor (Printable Version)

Handheld tortilla filled with zesty sauce, melted cheese, and vibrant toppings, cooked until crisp and golden.

# Ingredient List:

→ 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 to 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

# Step-by-Step Instructions:

01 - Place one tortilla flat on a cutting board and make a single cut from the center to the edge.
02 - Spread 2 tablespoons of pizza sauce evenly over the whole tortilla, leaving a small border around the edge.
03 - Sprinkle half a cup of shredded mozzarella cheese evenly over the sauced tortilla.
04 - Distribute desired toppings onto each quarter of the tortilla, for example, pepperoni on one quarter, olives on another, and vegetables on others.
05 - Starting at the cut, fold each quarter over the next to form a layered, triangle-shaped wrap. Repeat the process with the second tortilla.
06 - Warm olive oil or butter in a large nonstick skillet over medium heat.
07 - Place wraps seam-side down in the skillet and cook for 3 to 4 minutes per side, pressing gently until golden brown and cheese has melted.
08 - Remove wraps from skillet, let cool slightly, cut in half if desired, and serve warm.

# Expert Advice:

01 -
  • It tastes like pizza but comes together faster than ordering one.
  • The crispy, golden exterior gives way to melted cheese and toppings in every bite.
  • You can customize each quarter differently, so there's something for everyone at the table.
02 -
  • If your pan is too hot, the outside burns before the cheese inside finishes melting; medium heat is your friend.
  • Don't skip the seam-side-down start; it holds the wrap together and gives you that crucial crispy exterior.
03 -
  • Slice your mushrooms thin and your pepperoni into smaller pieces so everything cooks evenly during the pan-crisping.
  • Use a spatula with a thin edge for flipping; it slides under without ripping the tortilla.
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