Tortilla Pizza Wrap Chicken (Printable Version)

Golden tortilla filled with chicken, mozzarella, and marinara, folded and crisped to perfection.

# What You Need:

→ 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)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# Steps:

01 - Place a tortilla flat on a clean surface and make a single cut from the center to the edge.
02 - Spread 2 tablespoons marinara sauce on the lower left quarter and top with half of the shredded chicken.
03 - Sprinkle half of the mozzarella cheese on the upper left quarter.
04 - Spread 2 tablespoons marinara sauce on the upper right quarter and 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 - Fold the tortilla starting from the bottom left quarter upwards, then right, and finally down, forming a layered triangle.
07 - Repeat steps 1 through 6 for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat. Place wraps seam side down and cook 2 to 3 minutes per side until golden and crisp.
09 - Remove from skillet, slice in half if desired, and serve hot.

# Expert Pointers:

01 -
  • Pizza flavors in under 20 minutes flat, no dough rising or oven preheating required.
  • The crispy-on-the-outside, gooey-on-the-inside texture is pure comfort without the mess of actual pizza.
  • It's forgiving enough that you can swap proteins or add whatever vegetables you have sitting around.
02 -
  • If your tortilla tears when you fold it, that's a sign it's too dry—brush the edges with a tiny bit of water or oil before assembling next time.
  • The seam-side-down step is non-negotiable if you want that crispy, sealed exterior; otherwise, filling escapes into your skillet.
03 -
  • If you're cooking for someone with a delicate palate, assemble their wrap with less marinara and no red pepper—you can always add heat, but you can't take it back.
  • A cast-iron skillet holds heat better than nonstick if you're cooking both wraps back-to-back; the second one gets an even golden crust.
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