Tortilla Pizza Wrap Crispy (Print Version)

Crispy folded tortilla with mozzarella, pepperoni, and fresh veggies for a flavorful snack or light meal.

# Components:

→ 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 (approx. 100 g)

→ Toppings

05 - 1/3 cup sliced pepperoni or vegetarian alternative (approx. 40 g, 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)

# Directions:

01 - Place one flour tortilla on a clean surface. Cut a straight line from the center to the edge to create a radius cut.
02 - Spread 2 tablespoons of pizza sauce evenly over the tortilla, leaving a 0.4-inch border around the edge.
03 - Distribute 1/2 cup shredded mozzarella cheese evenly over the sauced tortilla.
04 - Arrange half of the pepperoni (if using), red bell pepper, red onion, and black olives into separate quarters of the tortilla. Sprinkle with dried oregano.
05 - Starting from the cut, fold each quarter over the next, forming a layered triangular wrap.
06 - Repeat the preparation steps for the second tortilla.
07 - Warm a non-stick skillet over medium heat and optionally brush with olive oil.
08 - Place the folded wraps seam-side down in the skillet. Cook each side for 3 to 4 minutes, pressing gently with a spatula until golden, crispy, and the cheese has melted.
09 - Remove wraps from the skillet. Allow to cool slightly, garnish with fresh basil if desired, slice in half, and serve warm.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, so you can feed yourself or a small crowd without fuss.
  • The edges get perfectly crispy while the cheese stays melted and gooey in the middle, giving you texture in every bite.
  • You can load it with whatever you have on hand or swap toppings based on what sounds good that day.
02 -
  • If your tortilla tears while folding, you've likely spread the sauce too thick or too close to the edges—next time leave more border and go lighter on the liquid toppings.
  • The pan temperature matters: too hot and the outside burns before the cheese melts, too cool and you end up with a floppy, chewy wrap instead of crispy.
  • Pressing gently with a spatula while cooking helps the cheese melt evenly and keeps everything from puffing into a balloon.
03 -
  • Keep your toppings thin and evenly distributed; thick chunks of anything will make your fold uneven and your wrap cook unevenly.
  • If you find yourself with extra wraps in the future, you can wrap and refrigerate folded wraps for up to a day, then cook from cold—just add about a minute to the cooking time.
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