Pin It One weeknight, I was standing in my kitchen with nothing but a tortilla, some leftover rotisserie chicken, and a craving for pizza that felt too involved to actually make. So I grabbed the marinara from the fridge and started layering it all onto the tortilla like I was building something ridiculous—and somehow it worked. That first bite, crispy edges giving way to melty cheese and tangy sauce, made me realize I'd accidentally created the fastest pizza fix that actually tastes like pizza.
I made these for my roommate on a random Tuesday when she came home stressed from work, and watching her face light up when she bit into the hot, crispy wrap was honestly better than any fancy dinner I'd ever plated. She asked for the recipe before she even finished eating.
Ingredients
- Cooked chicken breast, shredded or diced (1 cup): Using rotisserie chicken saves time and adds more flavor; if you have leftovers from another meal, this is their perfect home.
- Shredded mozzarella cheese (1 cup): Don't use pre-sliced; shredded melts faster and more evenly across the tortilla layers.
- Marinara sauce (1/2 cup): A good quality jar tastes closer to homemade than you'd expect, and it's the backbone of this wrap's pizza identity.
- Large flour tortillas (2, 10-inch): The size matters—too small and you run out of surface area for layering; too thin and they tear when you fold.
- Dried oregano (1/2 teaspoon): This brings that unmistakable pizza-shop smell to your kitchen.
- Garlic powder (1/4 teaspoon): Fresh garlic would overpower the delicate balance, but powder gives you that savory depth without moisture.
- Crushed red pepper flakes (1/4 teaspoon, optional): A pinch adds warmth and complexity; I leave it out when I'm feeding people who don't like heat.
- Fresh basil leaves (optional, for garnish): If you have it, a few torn leaves just before eating feel like a restaurant touch.
- Olive oil or nonstick spray (1 tablespoon): The oil gets your skillet hot enough to toast the tortilla until it's golden and crispy, not just warm.
Instructions
- Make your single strategic cut:
- Lay the tortilla flat and cut straight from dead center to the edge—just one cut, nothing more. This is what lets you fold it into that satisfying triangle shape without fighting the dough.
- Build the bottom left:
- Spread 2 tablespoons of marinara sauce in that lower left quarter, then layer your shredded chicken on top. The sauce acts like glue and keeps everything from sliding around as you fold.
- Fill the upper left:
- Sprinkle half your mozzarella here; it'll migrate toward the center as everything heats and melts.
- Season the upper right:
- Spread the remaining 2 tablespoons of marinara, then dust with oregano, garlic powder, and red pepper flakes if you're using them. The sauce prevents the seasonings from burning straight onto the tortilla.
- Finish with fresh basil:
- If you have it, toss a few basil leaves into the lower right quarter—they'll soften and perfume the wrap as it toasts.
- Fold into a triangle:
- Starting at the bottom left, fold that quarter up, then fold again to the right, then fold down one final time. You're creating a compact layered triangle that'll hold everything snug as it cooks.
- Repeat for the second wrap:
- Build and fold the second tortilla the same way so they cook at the same pace.
- Toast in the skillet:
- Heat olive oil over medium heat until it shimmers, then place both wraps seam-side down. Cook for 2 to 3 minutes until the tortilla turns golden brown and crispy, then flip carefully and repeat on the other side. The seam-side-down start helps seal everything together.
- Slice and serve:
- Let them rest for a minute so the cheese sets, then slice in half if you want, and serve while they're still hot. The inside will still be steaming.
Pin It There's something about folding that tortilla and watching it transform from a flat circle into a thick, cheese-and-sauce-filled triangle that makes cooking feel almost meditative. By the time it hits the hot skillet, you already know it's going to be good.
Why the One-Cut Method Works
The single cut from center to edge is the clever bit here—it lets you fold the tortilla into four overlapping layers without having to fold it in half twice, which would either create an unevenly thick bundle or tear the dough. Instead, you get this elegant spiral of marinara, chicken, and cheese all encased in crispy tortilla. It's geometry and flavor at the same time.
Easy Swaps and Additions
The beauty of this wrap is how easily it bends to what you have on hand. Leftover rotisserie chicken is ideal, but shredded turkey works just as well, and I've used ground turkey in a pinch. If you have pepperoni in the drawer, lay down a few slices instead of some of the chicken. Sautéed mushrooms, spinach, or even thin slices of bell pepper layer beautifully in that upper left quarter with the cheese.
Serving and Storage
These are best eaten immediately while the outside is still crispy and the cheese is molten, though leftovers reheat reasonably well in a skillet for about a minute per side. If you're meal prepping, assemble them and refrigerate uncooked for up to 24 hours, then cook them straight from the fridge—they might take an extra minute on each side, but they work fine.
- Pair with a simple green salad dressed in lemon vinaigrette to cut through the richness.
- Extra marinara for dipping turns these into something you can eat with your hands without guilt.
- A cold drink is essential because the melted cheese is hotter than it looks.
Pin It This wrap became a regular in my rotation because it feels like you're cheating—like you're eating pizza for dinner without any of the actual effort. That's the whole point.
Recipe Questions & Answers
- → How do I prevent the tortilla from becoming soggy?
Be sure to toast the wrap on medium heat until golden and crisp on both sides. Using a thin layer of marinara avoids excess moisture.
- → Can I use a different type of cheese?
Mozzarella melts beautifully here, but provolone or Monterey Jack also work well for a creamy finish.
- → Is it necessary to make a cut in the tortilla?
The single cut allows neat folding of different ingredients into quarters, ensuring even distribution and crisp layering.
- → What cooking oil is best for browning the wrap?
Olive oil offers a flavorful, golden crust, but nonstick spray or vegetable oil can be used for a lighter finish.
- → How can I add extra flavor to the wrap?
Try adding pepperoni slices, sautéed vegetables, or fresh herbs like basil to enhance the taste profile.
- → Can I prepare this wrap in advance?
Assembling ahead is possible, but for best texture, toast the wrap just before serving to keep it crisp.