Tortilla Pizza Wrap Fusion (Print Version)

A handheld fusion of tortillas filled with zesty sauce, melted cheese, and fresh toppings pan-crisped to perfection.

# Components:

→ Base

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza sauce or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 8 to 10 slices pepperoni (optional)
05 - 1/4 cup sliced black olives
06 - 1/4 cup sliced mushrooms
07 - 1/4 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

# Preparation Steps:

01 - Lay one tortilla flat and slice from the center edge to make a radius cut.
02 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla, leaving a small border.
03 - Distribute 1/2 cup shredded mozzarella cheese evenly over the sauced tortilla.
04 - Place selected toppings onto each quarter segment, such as pepperoni in one quarter, olives in another, and vegetables in the remaining quarters.
05 - Starting at the cut, fold each tortilla quarter over the next to form a layered triangular wrap. Repeat 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, gently pressing, until golden brown and cheese is melted.
08 - Remove from heat, allow to cool briefly, then cut in half if desired and serve warm.

# Expert Advice:

01 -
  • You get pizza flavors in less time than it takes to preheat an oven, and there's something deeply satisfying about eating with your hands.
  • The cheese melts into those crispy edges while staying gooey in the center, which is honestly the best textural contrast.
  • You can customize every quarter differently, so no two bites feel boring, and you can make it vegetarian, loaded with meat, or whatever mood strikes.
02 -
  • The sauce-to-cheese ratio matters tremendously—too much sauce and your wrap steams instead of crisps, too little and it tastes dry, so 2 tbsp per wrap with about ½ cup cheese is the sweet spot I've landed on.
  • Don't move the wrap for the first 2-3 minutes of cooking because it needs time to firm up before flipping or it'll tear and all your toppings will scatter onto the pan.
  • The cut in the tortilla needs to go all the way through without hesitation because a halfhearted cut won't give you clean folds and you'll end up wrestling with it in the pan.
03 -
  • If your tortilla is a bit dry, dampening your fingers with water and lightly running them around the edge before spreading sauce helps it fold without cracking.
  • Make your wraps and keep them covered with a damp towel if you're cooking multiple batches—this keeps the tortillas pliable so they don't dry out and become brittle while you're working on the next one.
  • Cheddar or provolone work beautifully if mozzarella bores you, and they bring totally different flavor notes that pair differently with toppings.
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