Pin This I discovered this wrap by accident one weeknight when I was staring at leftover rotisserie chicken and a half-empty jar of marinara, wondering if I could make pizza taste good wrapped up instead of baked. The moment I folded that first tortilla into a crispy golden triangle and bit into it, I realized I'd stumbled onto something that feels both comforting and cleverly different from the usual pizza routine. It's become my go-to when I want something substantial but don't want to fuss with dough or a hot oven.
My roommate walked into the kitchen while I was plating these the other night, took one bite, and immediately asked if I could make them whenever she comes home late from work. That's when I knew this wasn't just a random weeknight invention—it was something worth perfecting and sharing.
Ingredients
- Cooked chicken breast, shredded or diced (1 cup): Use rotisserie chicken if you have it—the slight smokiness adds a depth that plain boiled chicken doesn't quite reach, and you'll save yourself the cooking step entirely.
- Shredded mozzarella cheese (1 cup): The moisture content matters here; if your cheese is sitting in too much liquid in the bag, pat it dry before adding so your wrap doesn't get soggy.
- Marinara sauce (1/2 cup): A good jarred sauce works beautifully—I've learned not to overthink this component since the toasting brings out its sweetness naturally.
- Large flour tortillas, 10-inch (2): Check that they're fresh and pliable; stale tortillas will crack when you try to fold them and crack your patience too.
- Dried oregano (1/2 teaspoon): This small amount creates a whisper of traditional pizza flavor without overwhelming the wrap.
- Garlic powder (1/4 teaspoon): A pinch goes a long way in a wrap, so don't be tempted to double it unless you love boldness.
- Crushed red pepper flakes (1/4 teaspoon, optional): I add this for a gentle heat that makes you notice it's there without making anyone uncomfortable.
- Fresh basil leaves (optional, for garnish): A few torn leaves at the end taste fresher and more alive than dried basil ever could, though it's not critical.
- Olive oil or nonstick spray (1 tablespoon): Just enough to create that golden exterior without making the wrap greasy or heavy.
Instructions
- Cut and prepare:
- Lay one tortilla flat and make a single cut from the center straight out to the edge—only one cut, which creates a natural opening for folding. It sounds strange at first, but this simple geometry is what makes the whole thing work.
- Build your quarters:
- In your mind, divide the tortilla into four sections: lower left gets marinara and half your chicken, upper left gets half your cheese, upper right gets more sauce and seasonings, and the lower right gets fresh basil if you're using it. Spreading everything in distinct zones keeps the flavors distinct instead of muddled.
- Fold with intention:
- Starting from the bottom left quarter, fold upward, then to the right, then down—this creates a layered triangle that holds everything together beautifully when it cooks. The first wrap always feels a bit awkward, but by the second one your hands remember the motion.
- Prepare your wrap:
- Repeat the whole process with your second tortilla so both are ready to hit the pan at the same time.
- Toast until crispy:
- Heat your skillet over medium heat with a light coating of oil, then place both wraps seam-side down. Cook for 2-3 minutes per side until the tortilla develops a golden-brown crust that's crispy but not burnt—listen for that gentle sizzle, and you'll know you're in the right place.
- Rest and serve:
- Transfer to a plate, let them cool for just a minute so the cheese sets slightly, then slice in half if you want to show off those beautiful layers inside. Serve hot with extra marinara for dipping if the mood strikes.
Pin This There's something satisfying about holding a crispy, warm triangle of wrap and watching the cheese stretch when you bite into it, knowing you made something this good without any real effort. It's comfort food that doesn't ask much of you in return.
Building Your Flavor Layers
The real magic in this wrap comes from how the different components stay distinct even though they're cooking together. Unlike a folded pizza where everything blends into one flavor, the way you section these ingredients means each bite can have a different emphasis—sometimes more cheese, sometimes more sauce, sometimes that gentle heat from the pepper flakes. It's like creating your own flavor journey within a single wrap, and that's what keeps me coming back to make these instead of just ordering delivery.
Why This Works When You're in a Rush
Most pizza requires planning: thawing dough, letting it rise, preheating an oven that takes forever. This wrap lives in a different world entirely. If you have leftover chicken and five minutes to assemble, you're genuinely close to eating. The skillet does all the heavy lifting—no fancy equipment, no special skills, just heat and time.
Variations and Adaptations
I've played with this formula enough times to know where you can pivot. Turkey works beautifully if you swap the chicken, and pepperoni adds a richness that feels indulgent without being heavy. Sautéed mushrooms or bell peppers can replace some of the marinara if you want more vegetables, and I've even tried it with white sauce instead of red when I'm feeling experimental.
- Test your tortillas before you assemble—a dry one won't fold well, so if it feels stiff, warm it gently in the microwave for 15 seconds first.
- Keep your cheese distribution even so the melt is consistent throughout both wraps and there are no dry pockets.
- If the edges brown too fast before the interior cooks, lower your heat slightly and give each side a bit more time.
Pin This These wraps have become my solution for when I want something that tastes like I spent time on it but I'm actually just using what's already in my kitchen. That's the kind of magic I think cooking should be.
Recipe FAQs
- → Can I use other proteins instead of chicken?
Yes, cooked turkey or rotisserie chicken make excellent alternatives to keep the wrap flavorful and moist.
- → What cheeses work best in this wrap?
Shredded mozzarella melts well and complements the marinara, but you can experiment with provolone or fontina for a different twist.
- → How do I achieve a crispy wrap exterior?
Cook the folded wrap seam-side down in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden brown and crisp.
- → Are there seasoning options to enhance flavor?
Oregano, garlic powder, and crushed red pepper flakes add classic Italian notes; fresh basil leaves bring a refreshing finish.
- → Can I prepare this wrap gluten-free?
Yes, using gluten-free tortillas allows you to enjoy the wrap without gluten while maintaining the texture and taste.