Save I threw this together on a weeknight when the fridge looked bare and ordering pizza felt like too much effort. One tortilla, leftover chicken from Sunday, a jar of marinara—I folded it all up, crisped it in a skillet, and suddenly had something that tasted indulgent but took less time than boiling pasta. My daughter peeked over my shoulder and called it a pizza taco, which honestly isn't wrong. It's become our go-to when we want comfort food without the wait.
The first time I made these for my kids' friends, I expected them to ask for regular pizza. Instead, they crowded around the stove, watching me fold and flip, asking if they could make their own. We ended up with a little assembly line—one kid spreading sauce, another sprinkling cheese—and the kitchen smelled like a pizzeria. They ate every last crumb and left with the recipe scribbled on notebook paper.
Ingredients
- Cooked chicken breast: Shredded rotisserie chicken is my secret shortcut here, it's already seasoned and saves you from cooking meat from scratch.
- Shredded mozzarella cheese: The glue that holds everything together, melting into gooey pockets when the wrap hits the heat.
- Marinara sauce: Use your favorite jarred variety or leftover homemade, just make sure it's thick enough not to soak through the tortilla.
- Large flour tortillas: Go for the burrito-size ones so you have enough surface area to fold without tearing.
- Dried oregano: A pinch brings that classic pizza herb flavor without needing a full spice rack.
- Garlic powder: Adds a savory depth that makes the whole wrap taste like it came from a pizzeria.
- Crushed red pepper flakes: Optional but recommended if you like a gentle kick of heat with your cheese.
- Fresh basil leaves: A few tucked into the fold add a bright, aromatic pop when you bite in.
- Olive oil: Just enough to crisp the outside without making it greasy, though nonstick spray works in a pinch.
Instructions
- Prep the tortilla:
- Lay your tortilla flat and make one clean cut from the center straight out to the edge, like slicing a radius on a circle. This single cut is what makes the folding magic happen.
- Load the bottom left:
- Spread 2 tablespoons of marinara in that quarter and pile on half your chicken. Don't be shy, you want every bite to have protein.
- Add cheese to the top left:
- Sprinkle half the mozzarella here so it melts into both the chicken below and the sauce above when you fold.
- Season the top right:
- Spread another 2 tablespoons marinara, then dust with oregano, garlic powder, and red pepper if you're using it. This is your flavor quadrant.
- Finish the bottom right:
- Tuck in a few fresh basil leaves if you have them. They'll wilt slightly from the heat and perfume the whole wrap.
- Fold it up:
- Start from the bottom left and fold upward, then over to the right, then down to close. You'll end up with a thick, triangular packet with layers stacked inside.
- Repeat for the second wrap:
- Follow the same steps with your second tortilla so both wraps are ready to cook.
- Toast in the skillet:
- Heat a drizzle of olive oil over medium heat and set your wraps seam side down. Cook 2 to 3 minutes per side until golden and crispy, pressing gently with a spatula.
- Serve hot:
- Pull them off the heat, slice in half if you like, and serve while the cheese is still gooey.
Save One rainy Saturday, my husband and I made these for lunch and ate them on the couch with a movie. No plates, just napkins and marinara for dipping. It wasn't fancy, but it felt like a tiny escape—warm, cheesy, and exactly what we needed. Now whenever it rains, someone in the house suggests pizza wraps.
Swaps and Variations
If you don't have chicken, try turkey, crumbled sausage, or even leftover meatballs chopped up. I've also made a veggie version with sautéed bell peppers, mushrooms, and spinach that was just as satisfying. For a spicier kick, swap marinara for arrabbiata sauce or add sliced jalapeños. Whole wheat or gluten-free tortillas work beautifully if that's what you keep on hand.
Serving Suggestions
These wraps are hearty enough to stand alone, but I love serving them with a crisp green salad dressed in balsamic vinaigrette. A small bowl of warm marinara on the side for dunking makes it feel like a full pizzeria experience. If you're feeding a crowd, set out toppings like olives, pepperoni, and extra cheese so everyone can build their own.
Storage and Reheating
Leftover wraps keep in the fridge for up to 2 days wrapped in foil. Reheat them in a dry skillet over medium-low heat to bring back the crispness, the microwave will make them soggy. You can also freeze assembled but uncooked wraps, just let them thaw before toasting.
- Wrap cooled leftovers tightly to prevent the tortilla from drying out.
- For best texture, reheat in a skillet rather than the oven.
- If freezing, separate each wrap with parchment paper so they don't stick together.
Save This recipe proves that the best comfort food doesn't have to be complicated or time-consuming. Keep the ingredients simple, fold with confidence, and you'll have something that tastes like you fussed but really didn't.
Recipe Q&A
- → How do I get the tortilla wrap crispy?
Cook the folded wrap in a hot skillet with a bit of olive oil until each side is golden brown and crisp, usually 2-3 minutes per side.
- → Can I use different cheeses?
Yes, mozzarella works best for melting, but you can substitute with provolone or cheddar for varied flavor and texture.
- → What herbs enhance the flavor?
Dried oregano and garlic powder add an earthy, savory touch, while fresh basil leaves offer a bright, aromatic lift.
- → Is it possible to prepare this without chicken?
Absolutely, try adding sautéed vegetables or sliced pepperoni for a meat-free or alternate protein option.
- → How should I store leftovers?
Wrap cooled leftovers tightly and refrigerate up to two days. Reheat in a skillet or oven for best texture.
- → Can I use gluten-free tortillas?
Yes, gluten-free or whole wheat tortillas can be used without altering the method, catering to dietary needs.