Tortilla Pizza Wrap Crispy (Print)

Tortilla folded with cheese, pepperoni, and veggies, cooked till crispy for a savory, cheesy bite.

# Components:

→ Tortilla Base

01 - 2 large flour tortillas (10-inch diameter)

→ Sauce

02 - 4 tablespoons pizza sauce or tomato passata
03 - 1 teaspoon olive oil (optional, for brushing)

→ Cheese

04 - 1 cup shredded mozzarella cheese (approximately 100 grams)

→ Toppings

05 - 1/3 cup sliced pepperoni or vegetarian alternative (approximately 40 grams, optional)
06 - 1/4 red bell pepper, thinly sliced
07 - 1/4 small red onion, thinly sliced
08 - 4 black olives, sliced
09 - 1/2 teaspoon dried oregano
10 - Fresh basil leaves (optional, for garnish)

# Directions:

01 - Place one tortilla on a clean surface and cut a straight line from the center to the edge, creating a radius cut.
02 - Spread 2 tablespoons of pizza sauce evenly over the tortilla, leaving approximately a 1 cm border.
03 - Sprinkle 1/2 cup shredded mozzarella cheese evenly over the sauced tortilla.
04 - Distribute half of the pepperoni (if using), bell pepper slices, red onion slices, and black olives into separate quarters of the tortilla. Sprinkle with dried oregano.
05 - Starting at the cut, fold each quarter over the next to form a layered triangular wrap.
06 - Repeat the previous steps for the second tortilla.
07 - Preheat a non-stick skillet over medium heat and lightly brush with olive oil if desired.
08 - Place folded wraps seam-side down in the skillet. Cook 3 to 4 minutes per side, pressing gently with a spatula, until golden, crispy, and cheese is melted.
09 - Remove wraps from skillet, let cool briefly, garnish with fresh basil if desired, slice in half, and serve hot.

# Expert Advice:

01 -
  • It's ready faster than delivery and feels like an actual meal, not a shortcut.
  • The crispy edges and melted cheese hit differently when you fold it yourself.
  • Works perfectly for using up random fridge contents without wasting anything.
02 -
  • Don't skip pressing it with the spatula while cooking—that's what creates the crispy exterior instead of a soft, floppy result.
  • Keep your heat at medium, not high; too much heat burns the outside before the cheese inside has time to melt properly.
03 -
  • Toast the tortilla first for thirty seconds on each side in a dry pan before adding toppings if you're worried about it being soggy—it firms up the structure.
  • Chill your shredded cheese in the freezer for ten minutes before using; it melts more evenly and creates a creamier texture throughout.
Back