Tortilla Pizza Wrap Chicken (Printable)

Satisfying tortilla wrap layered with chicken, mozzarella, marinara, and herbs, toasted golden brown.

# 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

# Directions:

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 and top with half the shredded chicken in the lower left quarter.
03 - Sprinkle half of the mozzarella cheese in the upper left quarter.
04 - Spread 2 tablespoons marinara sauce and sprinkle oregano, garlic powder, and red pepper flakes if using on the upper right quarter.
05 - Place a few fresh basil leaves in the lower right quarter if desired.
06 - Fold from the bottom left quarter upwards, then to the right, and finally down to form a layered triangle.
07 - Repeat the previous steps for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat and cook wraps seam-side down for 2 to 3 minutes per side until golden and crisp.
09 - Remove from skillet, slice in half if desired, and serve warm.

# Expert Advice:

01 -
  • It tastes like pizza but comes together in under twenty minutes with no dough rising or oven preheating.
  • The fold creates layers of flavor in every bite, so you get chicken, cheese, and sauce all at once instead of them sliding apart.
  • You can make it with whatever you have on hand—leftover rotisserie chicken, turkey, or even just extra veggies work beautifully.
02 -
  • Don't overfill the quarters or the tortilla will tear when you fold it—less is more here.
  • Make sure your skillet is fully heated before adding the wraps, or they'll turn soggy instead of crispy.
  • Press down gently with your spatula while cooking to seal the layers together and prevent them from unfolding.
03 -
  • If your tortilla keeps unfolding in the skillet, secure it with a toothpick before cooking and remove it before serving.
  • Let the wrap rest for about thirty seconds after cooking so the cheese sets slightly—it makes slicing cleaner and prevents a molten lava spill.
  • Use a cast iron skillet if you have one for the crispiest, most evenly browned crust.
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