Save I was scrambling for lunch one Wednesday when I spotted leftover chicken, a jar of marinara, and tortillas in the fridge. Instead of reheating each separately, I folded them together and pressed the whole thing in a hot skillet. The tortilla turned golden and shatteringly crisp, the cheese melted into every corner, and suddenly I had something that tasted like pizza but ate like a quesadilla. I've made it at least once a week ever since.
The first time I made these for my roommate, she watched me fold the tortilla into quarters and asked if I was origami-ing our dinner. When I flipped it in the skillet and the smell of toasted oregano and bubbling mozzarella filled the kitchen, she stopped laughing. She ate hers standing at the counter, still too hot to hold, and declared it better than delivery.
Ingredients
- Cooked chicken breast: Shredded or diced leftovers work perfectly here. Rotisserie chicken saves even more time and adds a little extra salt and seasoning.
- Shredded mozzarella cheese: The glue that holds everything together. Use the pre-shredded kind if youre in a hurry, or shred a block yourself for better melt.
- Marinara sauce: Any jarred or homemade sauce works. I like one with a little garlic and basil already stirred in.
- Large flour tortillas: Go for the 10-inch size so you have room to fold. Whole wheat or low-carb tortillas work just as well.
- Dried oregano: This is what makes it taste like pizza instead of just a cheesy wrap. Dont skip it.
- Garlic powder: A small pinch adds depth without overpowering the marinara.
- Crushed red pepper flakes: Optional, but they give a gentle kick that balances the richness of the cheese.
- Fresh basil leaves: A few tucked into one quarter add brightness and a pop of green when you slice it open.
- Olive oil or nonstick spray: Just enough to crisp the outside without making it greasy.
Instructions
- Make the cut:
- Lay your tortilla flat and use a knife or kitchen scissors to cut from the dead center straight out to the edge. This single cut is what lets you fold it into a triangle.
- Fill the lower left quarter:
- Spread 2 tablespoons of marinara sauce in that section, then pile on half of your shredded chicken. Press it down gently so it doesnt slide around when you fold.
- Add cheese to the upper left:
- Sprinkle half the mozzarella in this quarter. It will melt into the chicken and sauce as it cooks.
- Season the upper right quarter:
- Spread another 2 tablespoons of marinara here, then dust it with oregano, garlic powder, and red pepper flakes if using. This layer gives every bite that pizza shop smell.
- Tuck in the basil:
- If youre using fresh basil, lay a few leaves in the lower right quarter. Theyll wilt slightly and release their fragrance as the wrap heats.
- Fold it up:
- Starting from the bottom left, fold that quarter up over the top left. Then fold the whole left half over to the right, and finally fold down to form a thick triangle.
- Repeat for the second wrap:
- Build and fold the second tortilla the same way. It gets faster once you know the rhythm.
- Toast in the skillet:
- Heat a nonstick skillet over medium heat and add a drizzle of olive oil. Place each wrap seam side down and cook for 2 to 3 minutes until golden and crisp, then flip and cook the other side.
- Serve hot:
- Slide them out of the pan, slice in half if you like, and eat them while theyre still steaming.
Save One night I made these for a friend who swore she didnt like chicken. She ate both halves of hers and asked if I could teach her the folding trick. We stood at the counter practicing with an empty tortilla until she got it right, and now she texts me photos of her own versions topped with pepperoni and mushrooms.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the cheese. I also like to set out a small bowl of extra marinara for dipping, especially if the wraps cooled down a little. Roasted vegetables or a handful of chips work too if youre feeding a crowd.
How to Store and Reheat
Wrap any leftovers tightly in foil and refrigerate for up to two days. Reheat them in a dry skillet over medium-low heat to bring back the crispness, flipping once. The microwave works in a pinch, but the tortilla will soften instead of staying crunchy.
Ways to Make It Your Own
Swap the chicken for cooked turkey, crumbled sausage, or even canned tuna mixed with a little mayo. Add sauteed bell peppers, onions, or sliced olives to any of the quarters. Use pesto instead of marinara for a completely different flavor, or sprinkle Parmesan on top of the mozzarella for extra sharpness.
- Try a drizzle of hot honey over the finished wrap for a sweet and spicy contrast.
- Use a flavored tortilla like spinach or tomato basil to add color and subtle taste.
- Toast a few pine nuts in the skillet first and tuck them into one quarter for crunch.
Save This wrap has saved me on late nights, lazy Sundays, and days when I needed something comforting but didnt want to turn on the oven. It tastes like effort but feels like relief.
Recipe FAQs
- → How do I prevent the wrap from becoming soggy?
Use only a small amount of marinara sauce and ensure the tortilla is well-toasted in the skillet to maintain crispiness.
- → Can I use other cheeses instead of mozzarella?
Yes, cheeses like provolone or fontina melt well and complement the flavors nicely.
- → What are good protein substitutes in this dish?
Cooked turkey or rotisserie chicken are excellent alternatives that retain moistness and flavor.
- → How should the tortilla be folded for best results?
Cut once from center to edge; fill each quarter then fold bottom left quarter upwards, then right, then down to form a layered triangle.
- → Can I add vegetables for more variety?
Yes, sautéed vegetables or sliced pepperoni can be added for extra texture and taste.