Want to know how to cut some carbs off your favorite supreme pizza dinner? These pizza tortilla wraps are made with all of your favorite pizza toppings wrapped up in a low carb tortilla for an awesome folded tortilla pizza! Like an Italian pizza version of the crunch wrap!
If you own a griddle or flat top grill, then chances are good that you’ve made a few recipes with tortillas. Whether it’s quesadillas or smash burger tacos or copycat Taco Bell Crunchwrap Supremes, it seems like tortillas are a popular ingredient for griddle cooking. Probably because they’re large and thin, and you can make a bunch at one time.
So we decided to take two of our favorites – pizza and crunch wraps – and combine them into one amazing griddle recipe!
These pizza tortilla crunch wraps are very similar to our pizza quesadillas that we made a while back on the flat top grill, except by using two tortillas and folding them up like a crunch wrap, you can really stuff them full of pizza goodness!
Here’s how to make these easy tortilla pizza wraps on the flat top grill (or inside in a skillet):
Why You’ll Love these Crunch Wrap Tortilla Pizzas
- Easy to make – Some simple packaged tortillas, jarred marinara sauce, and pre-shredded cheese get turned into an easy pizza dinner on the griddle!
- Customize with your favorite pizza toppings – These pizza tortilla wraps can easily be customized with your favorite pizza ingredients – ham and pineapple, three meats, etc. With a large burrito sized tortilla, you can stuff them full!
- Awesome melted butter and garlic “crust” – The simple garlic and herb infused butter gets brushed on the outside of the tortilla wrap, mimicking your favorite garlic pizza crust!
What You Need for Pizza Tortilla Wraps
There are a few basic ingredients that you need to make crunch wrap style pizza tortilla wraps – the tortillas, marinara sauce, cheese, and pepperoni. Beyond that, the other ingredients that you add are up to you. Here are some ingredient notes and substitutions:
- tortillas – To make a crunch wrap stuffed with your favorite pizza ingredients, you’ll need two different tortillas – one large burrito sized and one small street taco size. We prefer to use the La Banderita brand low carb tortillas.
- marinara sauce – Just use your favorite store-bought brand… We like the Rao’s Marinara.
- mozzarella cheese – Some recipes are better with freshly grated cheese, but the packaged pre-shredded variety works for these pizza wraps!
- parmesan cheese (optional) – We made cheese crisps on the griddle for the “crunch” factor in the crunchwraps, but that’s totally optional! These pizza tortilla wraps would be awesome without that also.
- pepperoni – Or substitute cooked Italian sausage crumbles, chopped cooked bacon, or other pizza meats.
- other pizza toppings – We used green peppers, onions, sliced mushrooms, banana peppers, and black olives for a supreme pizza tortilla wrap.
- butter, garlic, and Italian seasoning – This makes an awesome garlic butter to brush on the outside of the tortilla wraps!
How to Make Pizza Tortilla Wraps on the Griddle
We love cooking these pizza wraps on the griddle, because you can cook more than one at a time. But, you can also make this easy tortilla pizza recipe inside in a skillet as well. Here’s how to make these awesome pizza tortilla wraps:
Prep the Marinara and Garlic Butter
To start you’ll need two small saucepans – one to heat the marinara sauce and one to make a simple garlic butter. For the first pan, simply pour in about 1 cup (depending on how many pizza wraps you’re making) of your favorite store-bought marinara sauce into the pan to begin heating.
The second saucepan is to make the garlic butter that gets brushed on the outside of the tortilla. Just add about half a stick of butter, 3 cloves of minced garlic, about a teaspoon of Italian seasoning, and a dash of red pepper flakes, like this:
Stir the marinara sauce and the garlic butter as they heat. When the butter becomes frothy and the marinara is heated through, go ahead and remove the pans from the griddle (or the stovetop).
*NOTE – You can also reduce your jarred marinara sauce if you would like it to be thicker, more like a pizza sauce. Simply continue to cook the sauce over low heat to allow some of the moisture to escape. Stir occasionally as the sauce is reducing, and cook on low until it reaches your desired consistency.
Make the Cheese Crisps
This step is totally optional, but if you’re going to make a “Crunchwrap” then you need something to serve as the “crunch” element in the wrap. Most crunch wrap recipes have a crispy tostada in the middle to give them that crunch, but since we were making an Italian pizza version, I decided to make some cheese crisps on the griddle.
Simply add about 1/2 cup of either shredded parmesan cheese or shredded mozzarella cheese to the griddle surface and spread it out into a thin, even layer like this:
I used my street taco sized flour tortilla as a guide to know how large to make my cheese crisps.
Then, just allow the cheese to cook untouched on the first side until it turns golden brown and has melted together. Flip the cheese crisps to the second side, just like you would flip a pancake. Cook on the second side until crispy and golden brown. Then, transfer the cheese crisps to a wire rack to cool.
*NOTE – Different cheeses will react differently on the griddle. Mozzarella cheese tends to brown more quickly than parmesan, so keep that in mind.
Saute the Vegetables for Your Pizza Tortilla Wraps
While the cheese crisps are cooling, prep your other ingredients. If you’re using vegetables like onion or bell pepper, you’ll want to cook those before adding them to the pizza tortilla wrap. Just sauté your vegetables on the griddle until they’re done to your liking. I personally prefer my veggies to be more of a “tender crisp” instead of soft and caramelized.
I also used this time to heat up my pepperonis on the griddle. Remember, the ingredients that you put inside your pizza tortilla wraps won’t have a chance to cook or heat up that much. Instead, you’re really just toasting the outside of the wrap.
Assemble the Pizza Crunch Wraps
These pizza crunch wraps are assembled just like a regular copycat Taco Bell Crunchwrap Supreme. Just layer on your wrap ingredients, fold the tortilla, and toast it on the griddle.
Tortilla Tip:
Any time you make a tortilla wrap or roll-up, it’s best to heat the tortilla on the griddle (or in a skillet) first, so that it becomes more pliable. When the tortilla is warmed, it is less prone to ripping as you fold and roll it up. For these pizza tortilla wraps, simply warm up the burrito sized tortilla for about 30-45 seconds, since it will be folded to form the Crunchwrap.
To make my pizza tortilla wrap, I added the ingredients in this order:
- marinara sauce on the bottom – Make the spread of marinara sauce about the same size as your small tortilla, or about 5 inches round.
- shredded mozzarella cheese – Sprinkle on a good amount of cheese on top of the marinara sauce.
- pepperoni slices – Or whatever meat that you’re using on your pizza wraps.
- melted cheese crisps – If you’re using the cheese crisps, place one on top of the pepperoni next.
- more marinara sauce
- sautéed vegetables – Like bell peppers, onions, and mushrooms.
- other toppings – We added banana peppers and sliced black olives on top of the other vegetables.
- small top tortilla – The small street taco sized tortilla should be the top of the stack, because that’s what you’ll fold the larger tortilla over on.
When all of the ingredients are layered on, just start with one side of the large burrito tortilla and fold it up and over the smaller tortilla. (See the last photo above.). Continue working around the circle, folding up the next area of the tortilla, trying to fold it as tightly as possible without ripping the tortilla.
Toast the Pizza Wraps on the Griddle (or in the Skillet)
Once the pizza tortilla wraps are folded, it’s time to toast them on the griddle so that they stay together.
Carefully transfer the crunch wraps to the heated griddle surface, and place them on the griddle with the seam side down. The heat from the griddle will help to “seal” the edges of the tortilla so that it does not come unfolded.
I also added a weighted press to help toast and seal the pizza Crunchwrap like this:
Then, when the edges are sealed into place, remove the press and brush the top of the Crunchwrap with the melted garlic herb butter like this:
Flip to the second side and continue to cook until both sides of the pizza crunch wrap are nice and golden brown and toasty. Then, just cut in half and serve!
Our pizza crunchwraps were delicious as is, especially since we added so many ingredients to the filling to make a Supreme Pizza style wrap. But you can also serve your tortilla wraps with a side of marinara sauce for dipping. Or grate some fresh parmesan cheese on the top of the tortilla for a little extra “oomph”.
Pizza Tortilla Wraps
Ingredients
- 3 burrito sized flour tortillas
- 3 street taco sized flour tortillas
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- 20-30 pepperoni slices *Or substitute Italian sausage or your favorite pizza meats.
- diced green peppers
- diced onion
- other pizza toppings – banana peppers, black olives, mushrooms, etc.
For the Garlic Butter:
- ½ stick butter
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat griddle on low to medium-low.
- As griddle is heating, place two saucepans on the griddle. In one pan, add the marinara sauce. In the other pan, add ½ stick of butter, minced garlic, Italian seasoning, and crushed red pepper flakes. Heat the marinara until warmed through. Heat the garlic butter sauce until butter is fully melted and begins to froth up. Remove the pans from the griddle, or move to the cooler side of the griddle to keep warm.
- When griddle is heated, add the peppers, onions, and mushrooms. Saute until done to your liking. While the vegetables are cooking, heat the pepperoni slices on the griddle. When done, remove these ingredients from the griddle to build the pizza tortilla wraps.
- Heat the tortillas on the griddle for about 30-45 seconds, or until they are warm and pliable.
- To build the pizza tortilla wrap: Lay one burrito-sized flour tortilla on a cutting board. Spread about ⅓ cup marinara in the middle of the burrito-sized tortilla (about the same size as your smaller tortilla). Top with about ½ cup shredded mozzarella cheese and about 7-10 pepperoni slices. Add cheese crisp (optional) on top. Spoon on sautéed vegetables and mushrooms, and add remaining cold toppings (like black olives, banana peppers, etc.). Lay one street taco-sized tortilla on top of the stack. Starting with one edge of the burrito tortilla, fold the tortilla up and over the smaller tortilla on top. Continue working around the circle, folding up the next area of the tortilla, trying to fold it as tightly as possible without ripping the tortilla.
- When the tortilla crunch wraps are folded, place them seam side down on the heated griddle to toast. Brush the tops with the melted garlic butter. When the seam side is golden brown and toasted, flip to the second side and cook until toasted. Remove the pizza tortilla wraps from the griddle. Serve warm with a side of marinara for dipping.
Notes
- These pizza tortilla wraps can easily be cooked inside in a skillet. Just use a large skillet over medium-low heat.
- Customize your pizza wraps with your favorite pizza toppings, or switch up the cheeses to make them your own!
- If you want to make the cheese crisps, simply add about 1/2 cup of grated parmesan cheese in a thin, even circle to the heated griddle. Cook over low to medium-low heat about 3 minutes, or until golden brown. Flip to the second side and continue to cook an additional 2-3 minutes, or until crispy.
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