Pin It Last Tuesday, I came home exhausted and stared at the fridge for twenty minutes. My daughter suggested we make pizza, but I was too tired to deal with dough. That's when I remembered these tortilla wraps I'd bought for taco night. We threw together whatever we had, and honestly? It came out better than either of us expected.
My roommate walked in while I was cooking these and immediately asked for the recipe. Now it's our go-to Friday night dinner, especially when we're too tired to order takeout but want something that feels indulgent.
Ingredients
- 2 large flour tortillas: These form your crispy base. Larger tortillas fold easier and hold more toppings.
- 4 tbsp pizza sauce: Spread it thin so your wrap doesn't get soggy. Marinara works perfectly too.
- 1 cup shredded mozzarella: Melts beautifully and stretches when you bite into it. Pre-shredded is fine.
- Toppings of your choice: Pepperoni, olives, mushrooms, peppers, onions, fresh basil.
- 1 tbsp olive oil or butter: Butter gives extra flavor, oil crisps more. Choose based on your mood.
Instructions
- Prep your tortilla:
- Lay a tortilla flat and make one straight cut from center to edge, like you're slicing a pie into quarters.
- Add the sauce:
- Spread 2 tablespoons sauce over the entire tortilla, keeping about a half-inch border from the edges.
- Layer the cheese:
- Sprinkle half the mozzarella evenly across the sauce-covered tortilla.
- Arrange toppings:
- Place different toppings in each quarter if you want variety, or keep it simple with one combination.
- Fold it up:
- Start at the cut edge and fold each quarter over the next one, working clockwise until you have a neat triangle.
- Heat your pan:
- Warm olive oil or butter in a nonstick skillet over medium heat until it shimmers slightly.
- Cook the first side:
- Place your wrap seam-side down and cook for 3 to 4 minutes, pressing gently with your spatula.
- Flip and finish:
- Carefully turn the wrap and cook another 3 to 4 minutes until golden and crisp on both sides.
Pin It These wraps saved my dinner game forever. Quick, customizable, and honestly better than delivery when you're craving something hot and cheesy without the hassle.
Making It Your Own
The beauty here is infinite variation. Swap mozzarella for sharp cheddar, try pesto instead of red sauce, or go fully vegetarian with spinach and feta. I've made dessert versions with Nutella and strawberries too.
Getting That Perfect Crisp
Medium heat is your friend here. Too high and the tortilla burns before the cheese melts, too low and you'll end up with a sad, soggy wrap. Listen for the sizzle, watch for golden spots.
Serving Ideas
These shine with simple sides. A crisp green salad cuts through the richness, or go classic with some extra marinara for dipping. My kids love them with carrot sticks and ranch.
- Cut into smaller wedges for party appetizers
- Double the recipe and freeze extras for quick lunches
- Experiment with breakfast versions using scrambled eggs
Pin It Simple, fast, and somehow better than the sum of its parts. That's kitchen magic right there.
Recipe FAQs
- → What type of tortillas work best?
Large 10-inch flour tortillas provide structure and flexibility, making folding easier and ensuring even cooking.
- → Can I customize the toppings?
Absolutely, toppings such as pepperoni, olives, mushrooms, and bell peppers can be mixed to your preference or replaced with other favorite ingredients.
- → How do I achieve a crispy exterior?
Brushing the outside lightly with olive oil or butter before heating helps create a golden, crunchy crust in the skillet.
- → Is there a cheese alternative?
Yes, mozzarella can be swapped for cheddar, provolone, or vegan cheese depending on your taste or dietary preferences.
- → What cooking method is used?
The folded tortillas are cooked seam-side down in a nonstick skillet over medium heat, pressing gently to melt cheese and crisp the wrap.