Save Late night studying in college taught me that desperation is the mother of crispy invention. My roommate and I discovered that tortillas in the back of the cupboard could transform into something magical with just a bit of cheese and whatever toppings we could scavenge. Now it is my go-to when I want pizza flavor but cannot wait for dough to rise.
Last winter my niece came over hungry after soccer practice and I made these for her. She watched the whole process with wide eyes and declared them better than delivery. Now she requests them every time she visits and I love that I can customize each quarter with different toppings so everyone gets exactly what they want.
Ingredients
- 2 large flour tortillas: Large ones work best for folding into quarters without tearing
- 4 tbsp pizza sauce: Spread thin so the tortilla stays crisp
- 1 tsp olive oil: Brushing the pan gives extra golden crunch
- 100 g shredded mozzarella: Fresh mozzarella works too but grate it yourself
- 40 g sliced pepperoni: Vegetarian pepperoni or crumbled tofu are great alternatives
- 1/4 red bell pepper: Thin slices cook through quickly
- 1/4 small red onion: Thinly sliced for a sweet bite
- 4 black olives: Slice them yourself for better flavor
- 1/2 tsp dried oregano: Fresh basil added at the end brightens everything
Instructions
- Prep the tortilla:
- Cut a straight line from center to edge like you are slicing a pizza into one giant wedge
- Add the sauce and cheese:
- Spread sauce leaving a small border then sprinkle cheese over the whole surface
- Arrange your toppings:
- Place pepperoni peppers onion and olives in separate quarters so each fold gets something different
- Fold into layers:
- Starting at the cut fold each quarter over the next until you have a neat triangle
- Get it crispy:
- Cook seam side down first then flip and press gently until golden and melty
Save These wraps became my daughters favorite after school snack. Something about the handheld crispy cheesy package makes her feel like she is eating something special. I love seeing her face light up when she bites into that first warm crunchy wedge.
Customization Ideas
Swap the pepperoni for cooked crumbled sausage or leftover shredded chicken. A bit of crumbled feta and spinach creates a Mediterranean vibe that my sister adores. Sometimes I make breakfast versions with scrambled eggs and bacon.
Make It Yours
Pesto instead of marinara works beautifully with mozzarella and sun dried tomatoes. A drizzle of balsamic glaze after cooking adds restaurant quality flavor. My husband likes his with a sprinkle of red pepper flakes for heat.
Serving Suggestions
These wraps are satisfying on their own but a simple green salad with vinaigrette balances the richness perfectly. A bowl of warm marinara on the side turns them into a dunkable treat. They reheat surprisingly well the next day in a dry skillet.
- Cut into smaller wedges for party appetizers
- Double the recipe and freeze cooked wraps for quick lunches
- Let them cool slightly so the cheese sets before slicing
Save Simple fast and always satisfying these wraps prove that great pizza does not need to be complicated.
Recipe FAQs
- → How do I fold the tortilla properly?
Make a straight cut from the center to the edge of your tortilla. Spread sauce and cheese over the entire surface, then arrange different toppings in each of the four quarters. Starting at the cut, fold each quarter over the next one clockwise until you have a stacked triangle shape.
- → Can I make these ahead of time?
These are best enjoyed fresh and hot for maximum crispiness. However, you can prep all ingredients in advance—slice vegetables, shred cheese, portion sauce. Assemble and cook just before eating. Leftovers can be reheated in a skillet to restore crunch.
- → What temperature should I cook at?
Use medium heat on your stovetop. This allows the tortilla to toast evenly and the cheese to melt completely without burning the exterior. Cook 3-4 minutes per side, pressing gently with a spatula for even browning.
- → Are there vegetarian options?
Absolutely. Simply omit pepperoni or substitute with sliced mushrooms, spinach, artichoke hearts, or sun-dried tomatoes. The combination of vegetables, mozzarella, and aromatic herbs creates a satisfying vegetarian version packed with flavor.
- → Can I use corn tortillas instead?
Flour tortillas work best for this preparation as they're more pliable for folding and develop a satisfying crispiness. Corn tortillas tend to crack when folded and may become too brittle. For gluten-free needs, seek out certified gluten-free flour tortillas.
- → What dipping sauces pair well?
Extra warm marinara or pizza sauce is classic for dipping. Garlic herb butter, ranch dressing, or a balsamic glaze also complement beautifully. The fillings are flavorful enough to enjoy plain, but a cool contrast like sour cream works nicely too.