Tortilla Pizza Wrap Chicken (Printable)

A golden tortilla folded with chicken, mozzarella, and tangy marinara, toasted to crispy 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 - ½ cup marinara sauce

→ Bread

04 - 2 large flour tortillas (10-inch)

→ Seasoning

05 - ½ teaspoon dried oregano
06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# How to make it:

01 - Lay a tortilla flat. Make a single cut from the center straight to the edge, dividing it mentally into four quarters.
02 - In the lower left quarter, spread 2 tablespoons marinara sauce, then top with half of the chicken.
03 - Sprinkle half of the mozzarella cheese in the upper left quarter.
04 - Spread 2 tablespoons marinara sauce in the upper right quarter, then sprinkle with oregano, garlic powder, and, if using, crushed red pepper flakes.
05 - Place a few fresh basil leaves in the lower right quarter if desired.
06 - Fold the tortilla by lifting the lower left quarter upward, then fold to the right, and finally fold down to create a layered triangle.
07 - Repeat the entire assembly process for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium. Place wraps seam side down and cook 2–3 minutes per side until golden and crisp.
09 - Remove from skillet, slice in half if preferred, and serve immediately while hot.

# Recipe Expert Tips:

01 -
  • Pizza flavors hit all the right notes without the dough-rising wait or oven preheating.
  • It's genuinely ready faster than delivery, and way more fun to eat warm straight from the skillet.
  • One wrap fills you up completely, so it works for lunch, dinner, or when you're feeding just yourself.
02 -
  • Don't use cold chicken straight from the fridge; warm it first or it won't melt the cheese evenly and the whole thing tastes a bit disconnected.
  • The single cut from center to edge is everything—it's what makes the folding work and keeps ingredients from falling out as you cook.
  • Medium heat is crucial; too high and your tortilla burns before the cheese melts, too low and it stays soft instead of getting crispy.
03 -
  • Room-temperature or warm chicken melts the cheese evenly; cold chicken leaves you with a texture mismatch.
  • The seam side down in the skillet is what gets golden—that's where the magic happens, so don't flip too early or you'll miss that crust developing.
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