Tortilla Pizza Wrap Chicken (Print)

Golden tortilla filled with chicken, mozzarella, and marinara, folded and toasted crisp.

# Components:

→ Protein

01 - 1 cup cooked chicken breast, shredded or diced

→ Dairy

02 - 1 cup shredded mozzarella cheese

→ Vegetables & Sauce

03 - ½ cup marinara sauce

→ Bread

04 - 2 large flour tortillas (10-inch)

→ Seasoning

05 - ½ teaspoon dried oregano
06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# Directions:

01 - Lay one tortilla flat on a clean surface and cut from the center straight out to the edge, making a single slit.
02 - In the lower left quarter of the tortilla, spread 2 tablespoons marinara sauce and top with half the shredded chicken.
03 - Sprinkle half of the mozzarella cheese over the upper left quarter of the tortilla.
04 - Spread 2 tablespoons marinara sauce in the upper right quarter, then evenly sprinkle dried oregano, garlic powder, and optional crushed red pepper flakes.
05 - Place a few fresh basil leaves in the lower right quarter, if using.
06 - Fold the tortilla starting at the bottom left quarter upwards, then fold right, and finally fold down to form a layered triangle.
07 - Complete the same process for the remaining tortilla using the remaining ingredients.
08 - Heat olive oil in a nonstick skillet over medium heat. Place wraps seam-side down and cook each side for 2 to 3 minutes until golden and crisp.
09 - Remove wraps from skillet, optionally slice in half, and serve immediately while hot.

# Expert Advice:

01 -
  • It's genuinely done in under 20 minutes, no waiting around for anything to proof or preheat.
  • Every bite delivers that pizza satisfaction without the grease or the guilt of takeout.
  • Your kitchen stays cool and clean because you're working in one skillet, not heating up your whole house.
02 -
  • Use room-temperature or slightly warm tortillas—cold ones crack when you fold them, and that's a frustration you don't need.
  • The seam side down is what gets you that crispy, golden exterior, so don't skip flipping them over; both sides need that contact with the hot pan.
03 -
  • If your cheese isn't melting evenly, lower the heat slightly and add a lid or foil tent over the skillet for the last minute of cooking—the steam will help everything soften together.
  • Shred your own mozzarella instead of using pre-shredded; it melts into something creamy instead of staying weird and grainy.
Back