Save I stumbled on this wrap one weeknight when I had leftover rotisserie chicken and half a jar of marinara staring at me from the fridge. I wasn't in the mood for pasta, and a regular sandwich felt too plain. Then I remembered that folding trick I'd seen online and thought, why not turn a tortilla into a crispy little pizza pocket? The sizzle when it hit the pan told me I was onto something good.
The first time I made these for my kids after school, they watched me fold the tortilla like I was doing a magic trick. When I flipped it in the skillet and that cheese started bubbling out the sides, they were sold. Now they ask for pizza wraps more than actual pizza, and I'm not complaining because cleanup is just one pan.
Ingredients
- Cooked chicken breast: Shredded or diced works equally well, and this is a great way to use up leftovers or a store-bought rotisserie bird.
- Shredded mozzarella cheese: The glue that holds everything together and gives you those satisfying cheese pulls when you bite in.
- Marinara sauce: Use your favorite jarred variety or leftover homemade sauce for that tangy tomato base.
- Large flour tortillas: Go for the 10-inch size so you have enough real estate to fold without tearing.
- Dried oregano: A little sprinkle brings that classic pizza herb flavor without any extra effort.
- Garlic powder: Adds a subtle savory depth that makes the whole wrap taste more intentional.
- Crushed red pepper flakes: Optional but highly recommended if you like a tiny kick of heat.
- Fresh basil leaves: A few tucked inside add a pop of freshness that feels restaurant-level fancy.
- Olive oil or nonstick spray: Just enough to crisp up the outside without making it greasy.
Instructions
- Make the cut:
- Lay your tortilla flat and use a knife or scissors to slice from the dead center straight out to the edge. This single cut is what makes the folding magic happen.
- Load the lower left:
- Picture the tortilla divided into four quarters, then spread 2 tablespoons of marinara in the bottom left and pile on half your chicken. Don't be shy with the filling.
- Cheese the upper left:
- Sprinkle half the mozzarella generously in that top left quarter. This layer will melt down and bind everything together beautifully.
- Season the upper right:
- Spread another 2 tablespoons of marinara here, then dust with oregano, garlic powder, and red pepper flakes if you want a little heat. This is where the pizza flavor really blooms.
- Basil the lower right:
- Tuck a few fresh basil leaves in the bottom right quarter if you have them. They'll wilt just enough to release their aroma when you cook it.
- Fold into a triangle:
- Start from the bottom left, fold up, then fold right, then fold down to form a neat layered triangle. Press gently to seal the edges.
- Repeat for the second wrap:
- Follow the same steps with your second tortilla so you have two crispy pockets ready to go.
- Toast until golden:
- Heat olive oil in a nonstick skillet over medium heat, place the wraps seam side down, and cook 2 to 3 minutes per side until deeply golden and crisp. Listen for that crackle.
- Slice and serve:
- Pull them off the heat, cut in half if you like, and serve immediately while the cheese is still molten and stretchy.
Save There's something about the way the cheese oozes out when you take that first bite that makes this feel like more than a weeknight shortcut. It reminds me that good food doesn't have to be complicated, it just has to make you smile when you taste it.
Customizing Your Wrap
Once you get the fold down, this becomes a canvas for whatever you're craving. I've tucked in sliced pepperoni, sautéed mushrooms, even leftover grilled veggies, and every version has been a hit. If you want it heartier, add a layer of ricotta or swap the chicken for Italian sausage.
Storing and Reheating
These are best eaten fresh and hot, but if you have leftovers, wrap them tightly in foil and refrigerate for up to two days. Reheat in a dry skillet over medium-low heat to bring back some of that crisp, or pop them in a toaster oven for a few minutes until warmed through.
Serving Suggestions
I like to serve these with a small bowl of extra marinara on the side for dipping, because you can never have too much sauce. A simple arugula salad with lemon and olive oil cuts through the richness perfectly, and if you're feeling indulgent, a handful of crispy seasoned fries makes it feel like a full-on comfort meal.
- Set out a few different dipping sauces like ranch, pesto, or garlic aioli for variety.
- If you're feeding a crowd, double or triple the recipe and keep the finished wraps warm in a low oven.
- Try sprinkling a little parmesan on top right after they come out of the skillet for extra flavor.
Save This wrap has earned a permanent spot in my dinner rotation, and I hope it does the same for you. It's proof that a little creativity and a hot skillet can turn simple ingredients into something you'll crave again and again.
Recipe FAQs
- → How do I prevent the tortilla from tearing when folding?
Make a single cut from the center to the edge to create four quarters without fully separating them. Carefully spread fillings on each quarter and fold gently to avoid tearing.
- → Can I use different types of cheese in this wrap?
Yes, cheeses like provolone or cheddar can add unique flavors while maintaining a melty texture.
- → What cooking method crisps the tortilla best?
Heating the folded wrap seam side down in a lightly oiled nonstick skillet over medium heat produces a golden, crisp exterior.
- → Are there good ingredient substitutes for chicken?
Cooked turkey or rotisserie chicken work well as alternatives and keep the flavor satisfying.
- → How can I add more veggies without changing the wrap’s texture?
Sautéed vegetables or fresh basil leaves can be incorporated on specific tortilla quarters to maintain balance without sogginess.
- → What tips help enhance the flavor of the marinara sauce layer?
Sprinkling dried oregano, garlic powder, and red pepper flakes over the marinara adds depth and subtle heat.