Go Back
crispy tortilla wrap pizza ready to eat

Crispy Tortilla Wrap Pizza

Course Appetizer, Lunch, Main Course
Cuisine American
Keyword tortilla wrap pizza
Prep Time 15 minutes
Cook Time 6 minutes
Author Joe


  • flour tortilla, burrito size, 10" dia.
  • pizza sauce, red or white, homemade or commercial I used Classico traditional
  • grated cheese, mozzarelli, Parmesan, romano, or other melting cheese
  • meats, Italian sausage, pepperoni, bacon or other of choice
  • vegetables, chopped, your choice
  • olive oil


  • Place a tortilla on a cutting board and using a knife, cut a slit from the center point of the tortilla to the edge. Now you will have 4 sections of the tortilla to place toppings, meat, sauce, and cheese, (as in the photo).
    tortilla pizza ready to fold up and cook
  • Start with sauce in the lower left section and a bit of cheese too. Place the remaining desired toppings and cheese in the remaining 3 sections. I recommend placing a bit of cheese on each of these.
  • Starting on the bottom left, lift the section over the upper left section. Then fold that over the top right section and finally over the bottom right section. You will have a triangle ready to heat up and brown.
  • Heat up a drizzle of olive oil in a large skillet on medium low heat. Place 1 or 2 wraps in the heated skillet and cook for 2 1/2 to 3 minutes per side until nicely browned and crisp, adding a bit more olive oil if necessary. Serve hot.


  1. Keeping the skillet temperature low will enable the cheeses and meats to get heated up before the tortilla gets too brown. I used my laser thermometer and tried to keep the surface at 350° to 370°. 
  2. Nutrition information would be hard to determine because of the variety of ingredients. One La Banderita tortilla contains 220 calories so this is not low-cal.