Save I stumbled on this wrap on a night when I had leftover chicken and no patience for elaborate cooking. The tortilla fold felt like origami at first, but once I got the rhythm, it became second nature. What came out of the skillet was crispy, melty, and tasted exactly like pizza without any dough rising or oven preheating. My kids thought I'd invented something genius, and I didn't have the heart to tell them I saw it online.
The first time I made these for a quick lunch with friends, I was nervous the fold wouldn't hold. But as soon as they hit the hot skillet, the cheese melted into the sauce and glued everything together like magic. We ate them standing over the counter, laughing at how something so simple could taste so ridiculously good. One friend immediately asked me to text her the instructions before she even finished chewing.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is a lifesaver here and adds extra flavor without any effort.
- Shredded mozzarella cheese: Low-moisture mozzarella melts beautifully and doesn't make the tortilla soggy.
- Marinara sauce: Use your favorite jarred brand or homemade if you have it, just make sure it's thick enough to stay put.
- Large flour tortillas: Go for 10-inch tortillas so you have enough surface area to fold properly.
- Dried oregano: This brings that unmistakable pizza aroma to the whole wrap.
- Garlic powder: A little goes a long way and deepens the savory notes.
- Crushed red pepper flakes: Optional, but if you like a gentle kick, sprinkle them in.
- Fresh basil leaves: They add a bright, herby pop that feels restaurant-level fancy.
- Olive oil or nonstick spray: Just enough to crisp up the outside without making it greasy.
Instructions
- Make the Cut:
- Lay the tortilla flat and cut from the center straight out to the edge, just one single slice. This is what makes the fold work.
- Layer the Lower Left:
- Spread 2 tablespoons marinara in the bottom left quarter and pile on half the chicken. Don't overfill or it'll spill when you fold.
- Add Cheese to Upper Left:
- Scatter half the mozzarella in the top left quarter. The cheese will melt and bind everything as it cooks.
- Season the Upper Right:
- Spread 2 more tablespoons marinara in the upper right quarter, then sprinkle with oregano, garlic powder, and red pepper if using. This layer brings the pizza flavor forward.
- Finish the Lower Right:
- Tuck a few basil leaves into the bottom right quarter if you have them. They wilt perfectly when the wrap heats up.
- Fold into a Triangle:
- Start at the bottom left and fold up, then right, then down to form a layered wedge. Press gently so it holds together.
- Repeat for Second Wrap:
- Follow the same steps with the second tortilla and remaining ingredients.
- Toast Until Golden:
- Heat olive oil in a skillet over medium heat and place wraps seam side down. Cook 2 to 3 minutes per side until crispy and golden, pressing lightly with a spatula.
- Serve Hot:
- Remove from heat, slice in half if you like, and serve immediately while the cheese is still stretchy.
Save I remember making these on a rainy Saturday when nobody wanted to go out for lunch. The kitchen smelled like a pizzeria, and my youngest kept peeking into the skillet asking if it was ready yet. When I finally plated them and cut them open, the cheese stretched in long strings and everyone cheered. It became our go-to comfort food whenever we need something fast, warm, and a little nostalgic.
Ingredient Swaps and Variations
You can swap the chicken for cooked turkey, ground beef, or even crumbled sausage if that's what you have on hand. I've also tucked in sliced pepperoni, sautéed mushrooms, or diced bell peppers when I want more veggie crunch. Whole wheat tortillas work great if you want extra fiber, and gluten-free tortillas hold up surprisingly well in the skillet.
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 dipping makes them feel even more indulgent. If you're feeding a crowd, you can prep all the wraps ahead and toast them in batches while everyone gathers around the stove.
Storage and Reheating
Leftover wraps can be refrigerated in an airtight container for up to 2 days, though they're best enjoyed fresh. To reheat, I skip the microwave and go straight back to the skillet over medium-low heat so the outside crisps up again. You can also pop them in a 350-degree oven for about 8 minutes if you're reheating more than one at a time.
- Let them cool completely before storing to prevent sogginess.
- Wrap each one individually in foil if freezing for later use.
- Thaw in the fridge overnight before reheating for best texture.
Save This recipe has saved me on countless busy nights and turned into a family favorite without me even trying. I hope it brings the same easy joy to your kitchen.
Recipe FAQs
- → Can I use other proteins instead of chicken?
Yes, cooked turkey or rotisserie chicken work well as tasty alternatives.
- → What type of cheese is best for this dish?
Shredded mozzarella melts beautifully, providing a creamy, mild flavor that complements the marinara.
- → How do I achieve a crispy wrap texture?
Cook the folded tortilla in a lightly oiled skillet over medium heat until both sides turn golden and crisp.
- → Can I add vegetables to the wrap?
Certainly! Sautéed vegetables or fresh basil leaves add freshness and extra flavor.
- → Are there gluten-free options available?
Yes, you can substitute regular flour tortillas with gluten-free varieties to suit dietary needs.