Tortilla Pizza Wrap Chicken (Printable Version)

Flavorful tortilla wrap with juicy chicken, melty mozzarella, and tangy marinara, toasted to perfection.

# What You’ll Need:

→ Protein

01 - 1 cup cooked chicken breast, shredded or diced

→ Dairy

02 - 1 cup shredded mozzarella cheese

→ Vegetables & Sauce

03 - 1/2 cup marinara sauce

→ Bread

04 - 2 large flour tortillas (10-inch)

→ Seasoning

05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# Step-by-Step Guide:

01 - Lay one tortilla flat on a clean surface. Make a single cut radiating from center to edge.
02 - Spread 2 tablespoons marinara sauce and evenly layer half the chicken over the lower left quarter of the tortilla.
03 - Sprinkle half the shredded mozzarella over the upper left quarter.
04 - Spread 2 tablespoons marinara sauce on the upper right quarter, then sprinkle with oregano, garlic powder, and optional red pepper flakes.
05 - Place fresh basil leaves on the lower right quarter if desired.
06 - Fold the lower left quarter upwards, then fold to the right, and finally fold down to form a layered triangle.
07 - Repeat the entire folding and layering process for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat. Place wraps seam side down and cook for 2–3 minutes per side until golden and crisp.
09 - Remove from skillet, slice in half if desired, and serve warm.

# Expert Tips:

01 -
  • It tastes like pizza but comes together in under 20 minutes with zero rising time or complicated steps.
  • The crispy tortilla edges get golden and slightly charred, creating a textural contrast that feels way more impressive than it actually is.
  • You can prep the fillings while your skillet heats up, making this perfect for those nights when you're hungry right now.
02 -
  • Don't oversaturate your tortilla with sauce—I learned this the hard way when my first wrap fell apart as I tried to flip it, and now I measure each dollop carefully to keep everything contained.
  • The seam-side-down placement in the skillet is what keeps your wrap together as it cooks; flipping too early or placing it seam-side-up will cause it to unfold and lose its structure.
03 -
  • Make sure your skillet is properly heated before the wraps go in—a cold pan will steam them instead of crisping them, and you'll lose that satisfying crunch that makes this dish special.
  • If you're feeding more than two people, assemble all the wraps first and cook them in batches rather than rushing to get them all in the pan at once, which lowers the temperature and creates uneven results.
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