Save I threw this together on a weeknight when I had leftover rotisserie chicken and no energy for elaborate cooking. The idea came from watching a video where someone folded a tortilla into quarters, and I thought, why not turn it into pizza? The first bite—crispy outside, gooey cheese inside—made me forget I was supposed to be tired. It's become my go-to when I want comfort without the wait.
I made these for my kids one rainy Saturday afternoon, and they insisted on helping with the folding. We turned it into a little assembly line, each of us claiming our favorite quarter for toppings. They loved the triangle shape, and I loved that they ate every crumb without complaining. Now they ask for tortilla pizzas more often than the real thing.
Ingredients
- Cooked chicken breast: Shredded rotisserie chicken works beautifully here and saves you from cooking anything extra.
- Shredded mozzarella cheese: The glue that holds this whole creation together, melting into every crevice when the wrap hits the skillet.
- Marinara sauce: Use a good-quality jarred sauce or leftover homemade, anything with a bit of sweetness and tang.
- Large flour tortillas: Go for the 10-inch size so you have enough surface area for all four quarters.
- Dried oregano: A pinch brings that classic pizza aroma without overpowering the other flavors.
- Garlic powder: Just enough to remind you this is not a boring wrap.
- Crushed red pepper flakes: Optional, but they add a gentle heat that makes each bite more interesting.
- Fresh basil leaves: If you have them, tuck a few in before folding for a burst of freshness.
- Olive oil or nonstick spray: For crisping the outside without sticking or burning.
Instructions
- Make the cut:
- Lay your tortilla flat and cut from the center straight to the edge, creating a single slit. This is the fold line that makes the magic happen.
- Load the lower left:
- Spread 2 tablespoons marinara in the bottom left quarter and pile on half your shredded chicken. Don't be shy, this is your protein zone.
- Add cheese to upper left:
- Sprinkle half the mozzarella generously in the upper left section. This quarter will melt into the chicken when you fold.
- Season the upper right:
- Spread another 2 tablespoons marinara in the upper right, then dust with oregano, garlic powder, and red pepper if using. This is your flavor quarter.
- Finish with basil in lower right:
- Tuck a few fresh basil leaves into the bottom right section if you have them. If not, leave it empty or add a sprinkle more cheese.
- Fold it up:
- Start from the bottom left quarter and fold it up over the top left, then fold that combined section over to the right, and finally fold down to create a stuffed triangle. Press gently to seal.
- Repeat for the second wrap:
- Follow the same steps with the second tortilla so you have two beautiful folded triangles ready to cook.
- Toast in the skillet:
- 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. The cheese should be fully melted and the edges toasted.
- Serve hot:
- Remove from heat, slice in half if you like, and serve immediately while the cheese is still gooey.
Save One evening I packed these in foil and brought them to a friend's house for a casual hangout. Everyone was skeptical at first, tortilla pizza sounded too simple, but after one bite the room went quiet. Someone said it tasted better than delivery, and I knew I'd stumbled onto something worth sharing. It's not fancy, but it makes people happy, and that's all a recipe really needs to do.
Swaps and Variations
Swap the chicken for cooked turkey, crumbled Italian sausage, or even sliced pepperoni if you want that classic pizza feel. Vegetarians can load up with sautéed mushrooms, bell peppers, or spinach instead. I've also used pesto in place of marinara when I wanted something herbier, and it was just as good.
What to Serve With It
A simple green salad with balsamic vinaigrette balances the richness of the wrap perfectly. You can also set out a small bowl of extra marinara for dipping, my kids treat it like a sauce competition. If you're extra hungry, roasted vegetables or a handful of crispy oven fries round out the meal nicely.
Storage and Reheating
These are best fresh, but leftovers can be wrapped in foil and refrigerated for up to 2 days. Reheat in a skillet over low heat to restore the crispness, the microwave will make them soggy. You can also freeze assembled uncooked wraps, then toast them straight from frozen, adding an extra minute or two per side.
- Store cooked wraps in an airtight container to keep them from drying out.
- If reheating in the oven, use 350 degrees for about 8 minutes until warmed through.
- Don't stack hot wraps on top of each other or they'll steam and lose their crunch.
Save This recipe proves that you don't need a pizza stone or fancy dough to satisfy a craving. Just a tortilla, a hot skillet, and a little creativity can turn a ordinary Tuesday into something worth remembering.
Recipe Guide
- → How do I prevent the wrap from becoming soggy?
Use just enough marinara sauce when spreading to avoid excess moisture. Toasting the wrap in olive oil until crisp also helps maintain a crunchy texture.
- → Can I substitute chicken with other proteins?
Yes, cooked turkey or rotisserie chicken work well. You can also add sliced pepperoni or sautéed vegetables for different flavor profiles.
- → What type of cheese is best for melting in this wrap?
Shredded mozzarella cheese melts evenly and provides a creamy, mild flavor that complements the chicken and marinara sauce perfectly.
- → Are there any recommended herbs or seasonings to enhance flavor?
Dried oregano and garlic powder add depth; fresh basil leaves can be added for a bright, aromatic touch. Red pepper flakes offer optional heat.
- → Can I use alternative tortillas for dietary needs?
Whole wheat or gluten-free tortillas can be used to accommodate dietary preferences while still achieving a crisp texture when toasted.