Save I was halfway through a late shift when I realized I had nothing but leftover chicken and a jar of marinara in the fridge. My roommate had left tortillas on the counter, and I thought, why not fold it all together like one of those viral wraps? The first bite was hot, crispy, and exactly what I needed. It tasted like pizza without the wait, and I've been making it ever since.
The first time I made this for my sister, she didn't believe it was just a tortilla. She kept asking if I'd ordered takeout. I showed her the skillet still warm on the stove, and now she makes it for her kids on weeknights. It's become our inside joke: pizza night without turning on the oven.
Ingredients
- Cooked chicken breast: Shredded or diced works equally well, leftover rotisserie chicken is your best friend here and saves so much time.
- Shredded mozzarella cheese: This melts beautifully and creates that stretchy pull you want, freshly shredded melts better than pre-packaged but both work.
- Marinara sauce: Use your favorite brand or homemade if you have it, just make sure it's thick enough not to make the tortilla soggy.
- Large flour tortillas: Go for 10-inch size so you have enough room to fold, whole wheat adds a nutty flavor if you prefer.
- Dried oregano: A classic pizza herb that brings everything together, don't skip it even if you think it's just a garnish.
- Garlic powder: Adds depth without the effort of mincing fresh garlic, a little goes a long way.
- Crushed red pepper flakes: Optional but highly recommended if you like a gentle kick of heat.
- Fresh basil leaves: Completely optional but they add a bright, fresh finish that reminds you this isn't just fast food.
- Olive oil: For toasting the wrap until it's golden and crispy, nonstick spray works too if that's what you have.
Instructions
- Prep the tortilla:
- Lay the tortilla flat and make one straight cut from the center to the edge. This single cut is what makes the folding method work.
- Layer the bottom left quarter:
- Spread 2 tablespoons of marinara sauce and top with half the shredded chicken. Keep it neat so it folds cleanly.
- Add cheese to the top left:
- Sprinkle half the mozzarella generously. This section melts into the chicken when you fold it.
- Season the top right quarter:
- Spread another 2 tablespoons marinara, then sprinkle oregano, garlic powder, and red pepper flakes if using. This is where the pizza flavor really builds.
- Finish with basil on the bottom right:
- Add a few fresh basil leaves if you have them. If not, leave this quarter plain or add a bit more cheese.
- Fold into a triangle:
- Start from the bottom left and fold up, then to the right, then down to create a compact layered triangle. Press gently to seal.
- Repeat for the second wrap:
- Follow the same steps with the remaining tortilla and fillings.
- Toast in the skillet:
- Heat olive oil over medium heat and place wraps seam side down. Cook 2 to 3 minutes per side until golden, crispy, and the cheese has melted inside.
- Serve hot:
- Remove from heat, slice in half if you like, and serve immediately while the cheese is still gooey.
Save One rainy Saturday I made a double batch and we ate them on the couch with a bowl of extra marinara for dipping. My partner said it felt like pizza night without the delivery wait, and I realized that's exactly what this recipe is: comfort without the fuss. It's the kind of meal that makes you feel like you did something special even when you barely tried.
What to Serve Alongside
A simple green salad with olive oil and lemon keeps things light and balances the richness of the cheese. I also love putting out a small bowl of extra marinara for dipping, it makes the whole thing feel more like pizza night. If you're feeding kids or want something heartier, roasted vegetables or a handful of crispy sweet potato fries work beautifully.
How to Store and Reheat
Wrap any leftovers tightly in foil and refrigerate for up to two days. Reheat in a dry skillet over medium-low heat to bring back the crispness, microwaving makes them soft and chewy instead of crispy. If you're meal prepping, assemble the wraps but don't toast them yet, then cook fresh when you're ready to eat.
Ways to Mix It Up
This recipe is endlessly flexible and I've tried so many versions. Swap the chicken for turkey, add pepperoni slices, or throw in sautéed mushrooms and bell peppers for a veggie twist. Use pesto instead of marinara for a different vibe, or sprinkle parmesan on top before the final fold for extra richness.
- Try adding a handful of spinach or arugula for a fresh, peppery bite.
- Use buffalo sauce instead of marinara and add blue cheese crumbles for a spicy kick.
- Brush the outside with garlic butter before toasting for extra flavor and color.
Save This wrap has saved me on countless busy nights and impressed more people than I can count. It's proof that you don't need a lot of time or fancy ingredients to make something that tastes this good.