Tortilla Pizza Wrap Chicken (Printable)

Golden tortilla layered with juicy chicken, melted mozzarella, and tangy marinara, cooked crisp and warm.

# Components:

→ 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 - Lay a tortilla flat on a clean surface. Make a single cut from the center straight to the edge.
02 - In the lower left quarter, spread 2 tablespoons marinara sauce and add half of the shredded chicken.
03 - Sprinkle half of the mozzarella in the upper left quarter.
04 - Spread 2 tablespoons marinara sauce in the upper right quarter and sprinkle with oregano, garlic powder, and crushed red pepper flakes if using.
05 - Place a few fresh basil leaves in the lower right quarter if desired.
06 - Fold the tortilla starting from the bottom left quarter upward, then right, and finally down to create a layered triangle.
07 - Repeat the preparation steps for 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 brown and crisp.
09 - Remove from skillet, optionally slice in half, and serve warm.

# Expert Advice:

01 -
  • Ready in under 20 minutes with zero fussy techniques—just layering and folding like you're wrapping a gift.
  • The crispy exterior gives way to warm, melty cheese and tender chicken that tastes indulgent but feels surprisingly wholesome.
  • It's the kind of meal that works for a quick lunch, an easy dinner, or even an unconventional midnight snack when you're craving something comforting.
02 -
  • Moisture is your enemy—if your chicken is very wet from steam or sauce, pat it dry before building the wrap, or the filling becomes soggy and falls apart when you fold.
  • The seam side must face down in the skillet so it seals together from the heat; this is what holds everything intact instead of unraveling on the plate.
  • Don't skip that single center cut—it's the whole trick that lets you layer everything instead of rolling it, which is why the edges get crispy instead of chewy.
03 -
  • Prep your ingredients in small bowls before you start folding—having everything measured and ready means you can build both wraps quickly while your skillet heats, keeping momentum and focus.
  • If the tortilla won't fold neatly, warm it for just 15 seconds in the microwave to make it more pliable; cold tortillas crack, but warm ones bend like they're supposed to.
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