Tortilla Pizza Wrap Chicken (Print Version)

Golden tortilla layered with chicken, mozzarella, marinara, and seasonings, toasted until crisp.

# What You'll 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:

01 - Place one tortilla flat on a clean surface. Make a single cut from the center straight to the edge to create four quarters.
02 - Spread 2 tablespoons marinara sauce on the lower left quarter and top with half the shredded chicken.
03 - Sprinkle half of the shredded mozzarella over the upper left quarter.
04 - Spread 2 tablespoons marinara sauce on the upper right quarter, then sprinkle oregano, garlic powder, and red pepper flakes if using.
05 - Place a few fresh basil leaves on the lower right quarter if desired.
06 - Starting from the bottom left quarter, fold the tortilla upward, then to the right, and finally downward to form a layered triangle.
07 - Repeat all previous layering 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 each side for 2–3 minutes until golden brown and crisp.
09 - Remove wraps from skillet, slice in half if desired, and serve warm.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and uses what you probably already have on hand.
  • The crispy edges and gooey melted cheese hit that pizza craving without turning on the oven.
  • You can fold in whatever toppings you like, so no two wraps ever have to taste the same.
02 -
  • Don't overfill the quarters or the tortilla will tear when you fold, leaving you with a messy skillet situation.
  • Keep the heat at medium, not high, so the outside crisps without burning before the cheese melts through.
  • Press down gently with your spatula while cooking to help everything fuse together into one cohesive pocket.
03 -
  • Use a cast iron skillet if you have one for the crispiest, most evenly browned exterior.
  • Let the tortilla sit for 30 seconds after folding before you transfer it to the pan so the layers settle and stick together better.
  • If your tortillas are cold from the fridge, warm them for a few seconds in the microwave first so they fold without cracking.
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