Tortilla Pizza Wrap Crispy (Printer View)

Crispy tortilla filled with melted mozzarella, pepperoni, and veggies for a savory, cheesy pan-toasted snack.

# Components:

→ Tortilla Base

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

→ Sauce

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

→ Cheese

04 - 1 cup shredded mozzarella cheese (about 100 g)

→ Toppings

05 - 1/3 cup sliced pepperoni or vegetarian alternative (optional, about 40 g)
06 - 1/4 red bell pepper, thinly sliced
07 - 1/4 small red onion, thinly sliced
08 - 4 black olives, sliced
09 - 1/2 teaspoon dried oregano
10 - Fresh basil leaves (optional, for garnish)

# Method steps:

01 - Place a tortilla on a clean surface and cut a straight line from the center to the edge.
02 - Spread 2 tablespoons of pizza sauce evenly over the tortilla, leaving a 0.4-inch border.
03 - Sprinkle 1/2 cup shredded mozzarella evenly across the sauced tortilla.
04 - Arrange half of the pepperoni (if using), bell pepper, red onion, and olives in separate quarters on top. Sprinkle with dried oregano.
05 - Starting from the cut, fold each quarter over the next to form a layered triangle wrap.
06 - Repeat the previous steps for the second tortilla.
07 - Preheat a non-stick skillet over medium heat and brush lightly with olive oil if desired.
08 - Place folded wraps seam-side down in the skillet and cook for 3 to 4 minutes per side, pressing gently until golden, crispy, and cheese is melted.
09 - Remove from heat, let cool briefly, garnish with fresh basil if desired, slice in half, and serve warm.

# Expert Advice:

01 -
  • It takes less than twenty minutes from start to finish, which means you can go from craving to crunching in the time it takes to scroll through your phone.
  • The fold technique creates layers of melty cheese and toppings in every single bite, no sad empty corners.
  • You can use whatever toppings are hiding in your fridge, so it never gets boring and nothing goes to waste.
02 -
  • Do not overload your tortilla with toppings or it will be impossible to fold and the cheese will spill out everywhere, trust me on this one.
  • Medium heat is your friend, too high and the outside burns while the inside stays cold and sad.
  • Press gently with the spatula while cooking to help the layers stick together and create that perfect crunch.
03 -
  • Use a non-stick pan or a well-seasoned cast iron skillet to avoid any sticking disasters, I learned this the hard way with a cheap pan.
  • If your tortilla cracks when you fold it, microwave it for ten seconds to soften it up before assembling.
  • Always let the wrap rest for a minute after cooking so the cheese sets slightly and does not burn your mouth on the first bite.
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