Tortilla Pizza Wrap Chicken (Print Version)

Juicy chicken and melty mozzarella combined in a toasted tortilla for a quick, flavorful handheld meal.

# 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

# How to Make It:

01 - Place a tortilla flat on a clean surface and make a single cut from the center straight to the edge.
02 - Spread 2 tablespoons marinara sauce and top with half of the shredded chicken in the lower left quarter.
03 - Sprinkle half of the mozzarella cheese over the upper left quarter.
04 - Spread 2 tablespoons marinara sauce and sprinkle with oregano, garlic powder, and optional crushed red pepper flakes in the upper right quarter.
05 - Place fresh basil leaves in the lower right quarter as a garnish if desired.
06 - Starting from the bottom left quarter, fold the tortilla upward, then to the right, and finally downward to form a layered triangle.
07 - Repeat the same steps with the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat. Place wraps seam side down and cook 2–3 minutes per side until golden and crisp.
09 - Remove from skillet, slice in half if desired and serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like pizza night but comes together faster than you'd think, making weeknight dinners feel less like a chore.
  • Everything gets folded into one portable pocket, so there's less mess and more flavor in every bite.
  • You can have it on the table in under 20 minutes, perfect for when hunger strikes without warning.
02 -
  • That single cut is not decorative—it's functional, allowing you to fold the tortilla into quarters without overstuffing or tearing.
  • Medium heat is your friend here; high heat browns the outside before the cheese melts inside, leaving you with a crispy shell and cold filling.
  • Don't skip the seam-side-down placement on the skillet; it seals and sets, preventing leaks and ensuring a crispy edge.
03 -
  • Use a spatula to flip carefully—these are sturdy once cooked, but a gentle hand prevents the filling from spilling out.
  • If you're cooking for a crowd, you can assemble all the wraps ahead, then pan-sear them in batches, keeping finished ones warm in a low oven.
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