Save to Pinterest I stumbled onto this wrap one weeknight when I had leftover rotisserie chicken and no pizza dough. The tortilla was sitting in the fridge, and I thought, why not fold everything pizza into it? That first bite—crispy, cheesy, with marinara oozing out—made me forget I was even improvising. It's become my go-to ever since.
I made these for my kids on a rainy Saturday, and they hovered around the stove, waiting for the cheese to get all melty and golden. When I sliced the wraps open, steam puffed out, and they cheered like I'd just pulled a real pizza from a wood-fired oven. That moment reminded me how much joy lives in simple, quick meals.
Ingredients
- Cooked chicken breast: Shredded or diced chicken adds protein and that classic pizza topping vibe. Rotisserie chicken works beautifully here and saves time.
- Shredded mozzarella cheese: This melts into gooey perfection and holds the wrap together. Freshly shredded melts better than pre-shredded.
- Marinara sauce: The tangy, tomatoey base that makes it taste like pizza. I like a good jarred marinara, but homemade works too.
- Large flour tortillas: Look for 10-inch tortillas so you have enough room to fold. Whole wheat or gluten-free versions work just as well.
- Dried oregano: A little sprinkle brings that Italian pizzeria aroma right into your kitchen.
- Garlic powder: Adds savory depth without the hassle of mincing fresh garlic.
- Crushed red pepper flakes: Optional, but they add a gentle heat that wakes up the whole wrap.
- Fresh basil leaves: A few torn leaves tucked inside make it taste restaurant special.
- Olive oil or nonstick spray: Just enough to crisp the tortilla and give it that golden, crunchy exterior.
Instructions
- Make the cut:
- Lay the tortilla flat and cut from the center straight to the edge, just one cut. This creates the hinge that lets you fold it into quarters.
- Layer the bottom left:
- Spread 2 tablespoons marinara in the lower left quarter and pile on half the chicken. This is your protein base.
- Add cheese to upper left:
- Sprinkle half the mozzarella in the upper left quarter. It will melt and bind everything together.
- Season the upper right:
- Spread 2 more tablespoons marinara in the upper right, then dust with oregano, garlic powder, and red pepper flakes. This is where the flavor really builds.
- Finish with basil:
- Tuck a few fresh basil leaves in the lower right quarter if you have them. They add a bright, herby note.
- Fold it up:
- Start from the bottom left, fold up, then right, then down to form a layered triangle. Press gently so it holds together.
- Repeat for the second wrap:
- Do the same process with the second tortilla and remaining ingredients.
- Toast until golden:
- Heat olive oil in a nonstick skillet over medium heat, place the wraps seam side down, and cook 2 to 3 minutes per side. You want it crispy and the cheese fully melted.
- Serve hot:
- Slice in half if you like and serve immediately while the cheese is still gooey.
Save to Pinterest The first time I served these to friends, I called them pizza pockets, and one of them said they tasted better than delivery. That compliment stuck with me because it proved you don't need fancy equipment or hours of prep to make something people remember and ask for again.
Customization Ideas
You can swap the chicken for cooked turkey, crumbled sausage, or even pepperoni slices. I've also tucked in sautéed bell peppers, mushrooms, or spinach when I wanted more veggies. The beauty of this wrap is that it adapts to whatever you have in the fridge, so feel free to experiment.
Serving Suggestions
I like to serve these with a simple green salad dressed in lemon vinaigrette or a side of extra marinara for dipping. They also pair well with crispy baked fries or a handful of kettle chips if you want something crunchy on the side. Keep it casual and let the wrap be the star.
Storage and Reheating
These wraps are best enjoyed fresh and hot, but leftovers can be stored in the fridge for up to 2 days in an airtight container. Reheat them in a dry skillet over medium heat for a few minutes per side to restore the crispiness. Avoid the microwave, it makes the tortilla soggy and the cheese rubbery.
- Let the wraps cool before wrapping them in foil or parchment to prevent steam buildup.
- You can freeze assembled but uncooked wraps and toast them straight from frozen, adding a minute or two to the cook time.
- If reheating in the oven, use 375 degrees for about 8 minutes until warmed through and crispy.
Save to Pinterest This wrap has saved me more dinners than I can count, and it never feels boring. I hope it becomes one of those recipes you reach for on busy nights when you want something comforting, quick, and ridiculously satisfying.
Recipe FAQs
- → Can I use different proteins for the filling?
Yes, substitute cooked turkey or rotisserie chicken for variety and similar texture.
- → What cheese works best for melting inside the wrap?
Mozzarella cheese is ideal for its creamy melt and mild flavor that complements the herbs and sauce.
- → How do I achieve a crispy exterior on the wrap?
Cook the folded tortilla in olive oil over medium heat 2–3 minutes per side until golden and crisp.
- → Can I add vegetables to the filling?
Yes, sautéed vegetables or sliced pepperoni can be added for extra flavor and texture.
- → Are there gluten-free options for the tortilla?
Whole wheat or gluten-free tortillas can be used as alternatives to standard flour tortillas.