Save on Pinterest I discovered this wrap by accident one weeknight when I had leftover rotisserie chicken and marinara in the fridge, but absolutely no bread for a proper sandwich. Staring at a stack of flour tortillas, I thought: why not treat them like pizza dough? The result was crispy, golden, and somehow better than I expected—a handheld pizza that actually stayed together. Now it's my go-to when I want something that tastes indulgent but comes together in minutes.
The first time I made these for friends, one of them asked mid-bite if I'd somehow gotten it from an Italian restaurant. I laughed and admitted the entire thing was born from laziness and a hot skillet. That moment made me realize the best food doesn't need to be complicated—it just needs to taste like care and taste good.
Ingredients
- Cooked chicken breast, shredded or diced (1 cup): Use rotisserie chicken if you're short on time, or dice it into small pieces so every bite has chicken in it.
- Shredded mozzarella cheese (1 cup): Fresh mozzarella melts unevenly, so stick with the pre-shredded kind for this wrap.
- Marinara sauce (1/2 cup): Whatever jarred sauce you trust; this is not the moment to make it from scratch.
- Large flour tortillas (2, 10-inch): They need to be fresh and pliable—don't use ones that have been sitting open in your pantry for weeks.
- Dried oregano (1/2 teaspoon): The oregano is what makes this taste like pizza and not just a cheese and chicken wrap.
- Garlic powder (1/4 teaspoon): A small amount goes a long way, especially since the marinara already has garlic.
- Crushed red pepper flakes, optional (1/4 teaspoon): Add these if you like a gentle heat that builds as you eat.
- Fresh basil leaves, optional: If you have fresh basil on hand, use it; if not, the dried oregano will carry the Italian flavor.
- Olive oil or nonstick spray (1 tablespoon): Nonstick spray works just as well and uses less oil overall.
Instructions
- Set up your canvas:
- Lay a tortilla flat and make one single cut from the center straight out to the edge—think of it like cutting a pie slice, but you're only making the cut, not removing anything. This creates a flap that lets you fold the wrap into neat layers instead of bunching it up.
- Build the lower left quarter:
- Spread 2 tablespoons of marinara sauce in this section and top it with half of your shredded chicken. Don't overfill—you want room to fold without ingredients spilling out.
- Fill the upper left quarter:
- Sprinkle half of your mozzarella cheese here. The cheese will melt into the warm chicken and sauce as it cooks.
- Season the upper right quarter:
- Spread the remaining 2 tablespoons of marinara and sprinkle with oregano, garlic powder, and red pepper flakes if using. This quarter becomes the seasoning powerhouse.
- Add freshness to the lower right:
- Tuck a few fresh basil leaves here if you have them. They'll wilt slightly from the heat and perfume the whole wrap.
- Fold into a triangle:
- Starting at the bottom left, fold that quarter upward, then fold to the right, then fold down to create a layered triangle pocket. It should feel sturdy, not floppy.
- Repeat for the second wrap:
- Follow the same steps for your second tortilla so they cook at the same time.
- Toast until golden:
- Heat oil in a nonstick skillet over medium heat and place both wraps seam side down. Cook for 2 to 3 minutes per side until the tortilla is golden brown and crispy, with the cheese starting to peek through the seams. The bottom should sound crispy when you tap it with the spatula.
- Rest and serve:
- Let them cool for 30 seconds so the cheese sets slightly, then slice in half if you like and serve immediately while the cheese is still melty.
Save on Pinterest There's something satisfying about watching the tortilla transform in the pan—it goes from pale and flexible to golden and crispy, and you know the cheese inside has melted into every crevice. That moment when you cut it open and see the cheese stretching just a little reminds you why you love this recipe.
Why This Fold Works
The single-cut fold is borrowed from geometry and practicality. By dividing the tortilla into quarters and adding ingredients strategically, you ensure every bite has sauce, cheese, chicken, and seasoning in proportion. When you fold it into a triangle, the layers stay contained and the seam stays sealed, so nothing leaks out into your skillet.
Making It Your Own
This wrap is a foundation, not a rulebook. Pepperoni adds a salty, crispy element that melts into the cheese. Sautéed peppers and onions make it feel more vegetable-forward. Even a thin slice of prosciutto tucked into one of the quarters transforms it into something fancier. The key is not overloading—stick to one or two additions so the wrap still folds easily and cooks evenly in the time given.
Timing and Storage
These wraps are best eaten straight from the skillet when the contrast between crispy outside and melty inside is at its peak. If you need to make them ahead, assemble them completely, wrap in foil, and refrigerate for up to 24 hours, then cook them directly from cold (add an extra minute per side). Leftover cooked wraps don't reheat well because the tortilla hardens, so make only what you'll eat fresh.
- Cook these wraps the moment you assemble them for the best texture contrast.
- If feeding a crowd, keep the first batch warm in a 200-degree oven while you cook the rest.
- A splash of extra marinara on the side for dipping makes these feel like a special dinner, not just a quick meal.
Save on Pinterest This wrap proves that the best meals don't require hours of prep or a long ingredient list. It's what happens when you stop overthinking and start cooking what makes you happy.
Recipe Questions & Answers
- → Can I substitute the chicken with other proteins?
Yes, cooked turkey or rotisserie chicken work well as alternatives, maintaining a similar texture and flavor.
- → What is the best way to achieve a crispy wrap?
Heating olive oil in a nonstick skillet and cooking the wrap seam side down for 2–3 minutes per side ensures a golden, crispy finish.
- → Are there any recommended seasonings to enhance flavor?
Oregano, garlic powder, and crushed red pepper flakes add depth, and fresh basil leaves brighten the flavors when used as garnish.
- → Can this be made with dietary restrictions in mind?
Whole wheat or gluten-free tortillas can replace flour ones, and additional vegetables can be added for a lighter variation.
- → How should the tortilla be folded for best results?
A single cut splits the tortilla into quarters; ingredients are layered in each quarter, then folded bottom left up, then right, then down, forming a compact triangle for even cooking.
- → Is it possible to prepare these wraps ahead of time?
You can assemble them in advance but cook them just before serving to maintain crispness and melty cheese texture.