Tortilla Pizza Wrap Crispy (Printer-friendly)

Crispy tortilla filled with melted mozzarella, pepperoni, and fresh veggies for a flavorful fusion snack.

# What You'll Need:

→ 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 (approximately 3.5 ounces)

→ Toppings

05 - 1/3 cup sliced pepperoni or vegetarian alternative (approximately 1.4 ounces, 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 teaspoon dried oregano
10 - Fresh basil leaves (optional, for garnish)

# Directions:

01 - Place a tortilla on a clean surface and cut a single straight line from the center to the edge to create a radius cut.
02 - Evenly spread 2 tablespoons of pizza sauce over the tortilla, leaving a 0.4-inch border around the edge.
03 - Sprinkle 1/2 cup shredded mozzarella cheese evenly over the sauced tortilla.
04 - Place half of the pepperoni (if using), red bell pepper, red onion, and olives in separate quarters of the tortilla, then sprinkle with dried oregano.
05 - Starting from the cut, fold each quarter over the next to form a layered, triangle-shaped wrap.
06 - Repeat the previous steps to prepare the second tortilla similarly.
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. Cook 3 to 4 minutes per side, pressing gently with a spatula, until golden, crispy, and cheese is melted.
09 - Remove wraps from skillet, allow to cool briefly, garnish with fresh basil if desired, slice in half, and serve warm.

# Expert Advice:

01 -
  • Ready in under 20 minutes, which means dinner doesn't feel like a production.
  • The crispy exterior and melted cheese center feel way more sophisticated than the effort actually requires.
  • One pan, minimal cleanup, and it tastes like you tried harder than you did.
02 -
  • Don't skip the seam-side-down step—that's where the layers seal together and create the structural integrity that keeps everything from unraveling.
  • Medium heat is crucial; too hot and the outside burns before the cheese melts, too low and you get a chewy, soggy wrap instead of crispy edges.
03 -
  • Brush the skillet very lightly with olive oil instead of using butter or cooking spray—it helps with browning and adds a subtle richness.
  • If your toppings are wet (like fresh tomatoes), pat them dry first so they don't release moisture that makes the wrap soggy.
Return