Tortilla pizza wrap chicken (Printer View)

Golden-crisp tortilla filled with chicken, mozzarella, and marinara for a quick, satisfying meal.

# Components:

→ 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

# Method:

01 - Place a tortilla flat on a clean surface and cut from its center straight to the edge, making a single incision.
02 - Spread 2 tablespoons marinara sauce in the lower left quarter and top with half of the shredded chicken.
03 - Sprinkle half of the mozzarella cheese over the upper left quarter.
04 - Spread 2 tablespoons marinara sauce in the upper right quarter and evenly sprinkle dried oregano, garlic powder, and red pepper flakes if desired.
05 - Place a few fresh basil leaves in the lower right quarter if using fresh herbs.
06 - Fold the tortilla starting from the bottom left quarter upwards, then fold to the right, and finally downward to form a layered triangle.
07 - Repeat steps 1 to 6 for the second tortilla.
08 - Heat olive oil in a nonstick skillet over medium heat. Place wraps seam side down and cook for 2 to 3 minutes per side until golden and crisp.
09 - Remove wraps from the skillet, slice in half if desired, and serve warm.

# Expert Advice:

01 -
  • It tastes like pizza night but comes together in the time it takes to reheat leftovers.
  • Your kitchen smells incredible without heating up the oven, which makes a real difference on warm days.
  • The edges get crispy and the inside stays warm and melty, hitting that textural sweet spot most wraps miss.
02 -
  • The single cut in the tortilla is essential—it lets you fold the thing into a neat triangle instead of bunching it up, which keeps everything organized and prevents leaks.
  • Seam side down is the rule; starting there in the pan seals the fold so nothing falls apart while it cooks.
03 -
  • If your tortillas are cold straight from the fridge, warm them in a dry skillet for 20 seconds before assembling so they're pliable enough to fold without cracking.
  • Don't be shy with the marinara in the quarters where you spread it—the sauce is what keeps everything moist and prevents the wrap from drying out as it cooks.
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