Tortilla Pizza Wrap Chicken (Print Version)

Juicy chicken and mozzarella layered in a folded tortilla with marinara, toasted until crispy and golden brown.

# What to Use:

→ Protein

01 - 1 cup cooked chicken breast, shredded or diced

→ Dairy

02 - 1 cup shredded mozzarella cheese

→ Vegetables & Sauce

03 - 1/2 cup marinara sauce

→ Bread

04 - 2 large (10-inch) flour tortillas

→ Seasoning

05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - Fresh basil leaves (optional, for garnish)

→ Cooking

09 - 1 tablespoon olive oil or nonstick spray

# How to Prepare:

01 - Place a tortilla flat on a clean surface and make a single cut from the center straight out to the edge.
02 - Spread 2 tablespoons marinara sauce on the lower left quarter and top with half of the shredded chicken.
03 - Evenly distribute half of the shredded mozzarella cheese over the upper left quarter.
04 - Spread 2 tablespoons marinara sauce on the upper right quarter and sprinkle with oregano, garlic powder, and optional red pepper flakes.
05 - Place a few fresh basil leaves on the lower right quarter if desired.
06 - Fold the bottom left quarter upward, then fold to the right, and finally fold downwards, forming a layered triangle.
07 - Repeat the entire preparation with the second tortilla.
08 - Warm olive oil in a nonstick skillet over medium heat; place wraps seam side down and cook 2–3 minutes each side until golden and crisp.
09 - Remove wraps from skillet, slice in half if preferred, and serve immediately while hot.

# Expert Advice:

01 -
  • It uses whatever cooked chicken you already have, so theres no extra prep or marinating.
  • The folding technique keeps every layer distinct but melts them together as it cooks.
  • You get crispy edges, gooey cheese, and real pizza flavor in under twenty minutes.
02 -
  • Dont overfill the quarters or the wrap will split when you fold it.
  • Use medium heat, not high, or the outside will burn before the cheese melts.
  • Let the wrap rest for 30 seconds after cooking so the layers set and dont slide apart when you bite in.
03 -
  • Press the folded wrap gently with your spatula while it cooks to help the layers stick together.
  • If your tortillas are stiff or cold, warm them for 10 seconds in the microwave before filling so they fold without cracking.
  • Make a double batch and freeze the assembled wraps before cooking, then toast them straight from the freezer when you need a fast meal.
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