Tortilla Pizza Wrap Chicken (Printable Version)

Golden tortilla folded with chicken, mozzarella, marinara, and herbs, toasted to crispy perfection.

# What You Need:

→ Protein

01 - 1 cup cooked chicken breast, shredded or diced

→ Dairy

02 - 1 cup shredded mozzarella cheese

→ Vegetables & Sauce

03 - 1/2 cup marinara sauce

→ Bread

04 - 2 large flour tortillas (10-inch)

→ Seasoning

05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# How to Make It:

01 - Place a tortilla flat on a clean surface and make a single cut from the center straight to the edge.
02 - On the lower left quarter, spread 2 tablespoons marinara sauce and top with half of the cooked chicken.
03 - Sprinkle half of the shredded mozzarella over the upper left quarter of the tortilla.
04 - Spread 2 tablespoons marinara sauce on the upper right quarter, then sprinkle dried oregano, garlic powder, and crushed red pepper flakes if desired.
05 - Place fresh basil leaves on the lower right quarter if using.
06 - Starting from the bottom left quarter, fold the tortilla upwards, then to the right, and finally down to form a layered triangle.
07 - Repeat the preparation and folding steps for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat. Place wraps seam-side down and cook for 2 to 3 minutes per side until golden and crisp.
09 - Remove wraps from skillet, slice in half if desired, and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like pizza night but cooks faster than ordering takeout.
  • The chicken stays tender inside while the tortilla gets satisfyingly crispy and golden.
  • You can fold and cook these one-handed once you get the technique down.
  • It's endlessly customizable depending on what's in your fridge.
02 -
  • Don't skip the single cut in the middle—it's what allows you to fold neatly instead of creating a messy spiral that falls apart in the pan.
  • If your tortillas are cold from the fridge, let them sit at room temperature for 5 minutes or microwave them for 10 seconds so they fold without cracking.
  • Watch the heat carefully; if it's too high, the outside browns before the cheese melts, and if it's too low, the wrap stays soft instead of getting crispy.
03 -
  • Use a sharp knife or kitchen scissors to make that center cut—a dull blade will tear the tortilla and ruin the fold structure.
  • If cheese escapes during cooking and browns on the skillet, it's actually delicious crispy bits you can scrape off and eat on the side.
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