Save It My sister called one Tuesday asking if I could make dinner, and all she had in her fridge was leftover rotisserie chicken, a half-empty jar of marinara, and some tortillas. I grabbed mozzarella from my place and something clicked—why not fold pizza into a tortilla and toast it? Those first two wraps came out golden and crispy, the cheese pulling in strings when we bit through, and suddenly we had found our new weeknight shortcut. It's the kind of dish that feels like you've figured out a kitchen secret.
The first time I made these for my coworkers at a potluck, I was nervous about how they'd travel, but wrapping them in foil kept them warm and the golden edges stayed intact. Everyone grabbed at least two, and I spent more time answering "what is this?" than actually eating. One friend asked if they were restaurant-made, and I have to admit that felt pretty good.
Ingredients
- Cooked chicken breast, shredded or diced: Use rotisserie chicken if you want even less fuss, or shred leftovers from any roasted bird—it all melts into the filling beautifully.
- Shredded mozzarella cheese: Fresh mozzarella gets too melty and watery, so stick with the standard shredded kind that holds its texture when toasted.
- Marinara sauce: Any brand works, but warmer sauce spreads easier and helps everything meld together as it cooks.
- Large flour tortillas: Ten-inch is the sweet spot for holding all four ingredients without tearing, and they brown more evenly than smaller ones.
- Dried oregano, garlic powder, and crushed red pepper flakes: These are your pizza seasoning backbone—don't skip them or your wrap tastes like a plain cheese roll.
- Fresh basil leaves: Optional but worth it if you have them—the brightness cuts through the richness perfectly.
- Olive oil or nonstick spray: Just enough to get a good sear on both sides without making it greasy.
Instructions
- Cut and section your tortilla:
- Lay one tortilla flat and make a single straight cut from the center to the edge—this creates a slit that lets you fold without tearing. You're essentially dividing it into four quarters that become four separate zones for filling.
- Build the lower left quarter:
- Spread two tablespoons of marinara in this wedge and top it with half your shredded chicken, packing it down gently so it doesn't slide during folding.
- Fill the upper left quarter:
- Sprinkle half your mozzarella here, making sure it covers the entire quarter so you get melted cheese in every bite.
- Season the upper right quarter:
- Spread another two tablespoons of marinara and dust it with oregano, garlic powder, and red pepper flakes if you like heat.
- Add basil to the lower right:
- Tuck a few fresh basil leaves here if you're using them—they stay vibrant green even after toasting.
- Fold your wrap into a layered triangle:
- Start by folding the lower left quarter up and over the center, then fold the right side over that, and finally fold the top portion down. You'll end up with a triangle shape with all four flavors layered inside, sealed by overlapping folds.
- Toast until golden and crispy:
- Heat olive oil in your skillet over medium heat and place the wraps seam-side down for 2 to 3 minutes until the bottom is golden and crispy. Flip carefully and toast the other side the same way, watching for that perfect golden-brown color.
- Slice and serve:
- Let them rest for a minute so the cheese sets up slightly, then slice in half if you want neat presentation, and serve hot while everything is still melted.
Save It I remember my nephew watching me fold these for the first time, skeptical about whether a wrap could actually taste like pizza. When he bit through that toasted edge and the cheese stretched, his face changed—that moment when a kid realizes homemade food can be as exciting as takeout. Now he texts me asking if we're having "pizza wraps" whenever he knows I'm cooking.
Why the Fold Matters
The genius of this wrap isn't just that it's quick—it's that folding different ingredients into different quarters keeps them from turning into mush. The chicken stays distinct, the sauce doesn't make everything soggy, and when you toast it, every part of the wrap gets some contact with the hot skillet. I tried mixing everything together once out of laziness and it was bland and mushy by comparison. The architecture of the fold is everything here.
Swaps and Variations That Actually Work
I've made these with turkey, rotisserie chicken, even shredded pork, and they all work beautifully. Pepperoni goes in the upper right quarter with the sauce and seasoning, or swap some marinara for pesto if you want something completely different. One afternoon I added sautéed spinach and mushrooms to the lower left, and it felt like a gourmet version without any extra time investment. The formula is flexible as long as you respect the total amount of filling—overstuff it and the fold gets floppy.
The Right Equipment Makes It Easy
A nonstick skillet is genuinely important here because you want the wrap to brown without sticking or sliding around while you flip it. Medium heat is your friend—go too hot and the outside burns before the cheese melts inside, go too cool and you end up with a pale, limp wrap. A spatula with some flexibility helps you slide underneath the wrap without breaking it open, and scissors work just as well as a knife for that center cut.
- Keep your skillet clean between wraps so the first one doesn't brown faster than the second.
- If you're making a bunch, keep finished wraps wrapped in foil to stay warm while you cook the rest.
- Let them cool just long enough to handle without the cheese burning your mouth—that's usually about a minute.
Save It This wrap has become my answer to "what's for dinner?" on nights when I need something fast but still feel like I've cooked. There's something satisfying about turning simple ingredients into something that tastes intentional and cared for.
Common Questions About Recipes
- → How do I achieve a crispy texture on the wrap?
Cook the folded wrap on medium heat with a little olive oil in a nonstick skillet. Press gently and cook each side 2–3 minutes until golden brown and crisp.
- → Can I use a different cheese instead of mozzarella?
Yes, you can substitute mozzarella with provolone or a mild cheddar for a different but complementary flavor.
- → How should I store leftovers?
Wrap leftovers tightly in foil or plastic wrap and refrigerate. Reheat in a skillet or oven to restore crispness.
- → What are good additions to enhance flavors?
Consider adding sliced pepperoni, sautéed veggies, or fresh herbs like basil for extra depth and freshness.
- → Is it possible to make this with gluten-free tortillas?
Absolutely. Use your preferred gluten-free tortillas following the same folding and cooking method.