Save to Pinterest I stumbled on this technique during a chaotic Tuesday evening when I was too tired to make real pizza but craving something comforting. The tortilla was already sitting on my counter from taco night the day before, and I just started experimenting. Now it is the only way my kids will eat vegetables without complaint.
Last summer my niece visited and announced she was a vegetarian. I panicked until I realized this wrap works with literally anything. We made a whole assembly line and she left with the recipe written on a napkin.
Ingredients
- 2 large flour tortillas: Ten inch tortillas fold perfectly without cracking
- 4 tbsp pizza sauce: Marinara works just as well in a pinch
- 1 cup shredded mozzarella: Fresh mozzarella takes longer to melt so stick to shredded
- 2 tbsp grated Parmesan: Adds that salty finish that makes it taste authentic
- 8-10 slices pepperoni: Vegetarian pepperoni is actually excellent here
- 1/4 cup black olives: Slice them thin so they do not fall out while eating
- 1/4 cup mushrooms: Fresh mushrooms release water so do not overload this section
- 1/4 small red onion: Red onion is sweeter than white and pairs better with the cheese
- 1/2 tsp dried oregano: Fresh oregano burns in the pan so stick to dried
- Fresh basil: Add after cooking so it stays bright and aromatic
Instructions
- Heat your pan:
- Warm a nonstick skillet over medium heat while you prep everything else
- Make the cut:
- Cut from the center of the tortilla straight to the edge like you are slicing a pizza
- Sauce it up:
- Spread two tablespoons of sauce across the entire surface right to the edges
- Layer the quarters:
- Fill each section with different toppings so every bite is a surprise
- _fold it together:_
- Start at the cut and fold each quarter over the next one clockwise
- Get it crispy:
- Cook for two to three minutes per side until golden and melty
Save to Pinterest My friend Andrea caught me making these on a video call and immediately drove over with a bag of toppings. We ended up testing six different combinations until midnight.
Customize Your Fillings
Cooked sausage works beautifully but make sure it is not too greasy or the tortilla will sog. Bell peppers add crunch and sweetness that balances the salty cheese.
Make It Gluten Free
Gluten free tortillas have improved so much in the past few years. Look for ones that say pliable or foldable on the package.
Serve It Like A Pro
Cut these into triangles if you are serving them as appetizers. The layers look gorgeous on a platter and people can grab them easily.
- Warm extra pizza sauce in a small bowl for dipping
- Sprinkle red pepper flakes on top if you like heat
- These reheat surprisingly well in a toaster oven
Save to Pinterest Sometimes the simplest recipes become the ones you make on repeat forever. This wrap has saved more weeknight dinners than I care to admit.
Recipe Questions
- → Can I use gluten-free tortillas for this dish?
Yes, gluten-free tortillas work well and keep the wrap suitable for gluten-sensitive diets.
- → What are good vegetarian topping options?
Olives, mushrooms, red onions, fresh basil, and vegetarian pepperoni make flavorful vegetarian toppings.
- → How do I prevent the tortilla from getting soggy?
Cooking on a hot skillet until golden brown and folded tightly helps maintain a crispy texture and prevents sogginess.
- → Can I prepare this wrap vegan-friendly?
Use dairy-free cheese alternatives and plant-based pepperoni to create a vegan version of this wrap.
- → What’s the best way to heat the wrap evenly?
Cook on medium heat for 2–3 minutes per side, pressing gently with a spatula to melt cheese evenly and develop a crispy surface.
- → Can I add other vegetables to the wrap?
Yes, bell peppers, spinach, or cooked sausage are great additions that complement the flavors well.