Baked Pizza Wraps

I stumbled onto these baked pizza wraps last year when I needed something quick for dinner but was totally out of normal pizza ingredients. The combination of crispy tortillas with all those pizza toppings creates these incredible wraps that taste like pizza but are way less work. They've become our go-to when we need dinner in under 30 minutes.

My teenage son's friend stayed for dinner unexpectedly when I made these, and he asked for the recipe to take home to his mom. When a 15-year-old boy asks for a recipe, you know you've hit on something good!

Simple Ingredients

• Flour tortillas - They crisp up beautifully in the oven, creating a perfect vessel
• Pizza sauce - Store-bought works perfectly, though homemade is great too
• Mozzarella cheese - The stretchy, melty element that makes it taste like real pizza
• Mix of toppings - Use whatever you like on pizza; these are just suggestions
• Italian seasoning - That classic herb blend that gives pizza its signature flavor

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Wrap Creation

Tortilla Selection

The large "burrito size" tortillas work best here - anything smaller and you'll struggle to fit enough fillings. I've found that flour tortillas crisp up better than corn for this recipe. If your tortillas seem stiff or not very fresh, warm them briefly in the microwave under a damp paper towel for about 10 seconds to make them more pliable before filling. The first time I made these, I tried using smaller tortillas and everything kept falling out during rolling.

Sauce Application

Spreading the sauce evenly is key, but that border around the edge is crucial - it helps prevent leakage during baking. I use the back of a spoon to spread it in a thin, even layer. Too much sauce makes the tortillas soggy, while too little leaves them dry. About 1/4 cup per tortilla is the sweet spot I've found through trial and error. Sometimes I mix a little pesto into my pizza sauce for extra flavor.

Topping Strategy

With any filled wrap, less is actually more. I chop the toppings smaller than I would for regular pizza so they don't poke through the tortilla or make rolling difficult. Distributing the cheese both under and over the toppings helps everything stick together better. Pre-cooking watery vegetables like mushrooms removes excess moisture that could make the wraps soggy. My family likes different toppings, so I often make each wrap customized with their favorites.

Rolling Technique

The folding technique makes all the difference between a neat wrap and a messy one. I fold in the sides first, then roll from the bottom up, keeping it tight as I go. If you've ever made a burrito, it's the same concept. For extra insurance against unraveling, I sometimes secure them with toothpicks before baking, removing them just before serving. Placing them seam-side down on the baking sheet helps keep them closed during baking.

Oil Application

Brushing with olive oil might seem like a small detail, but it's what transforms the tortilla from soft to crispy in the oven. I use a silicone brush to apply it evenly, making sure to get the sides and ends too. The oil also helps the wraps develop that beautiful golden color. You don't need much - just a light coating does the trick. I've tried spray oil too, which works fine but doesn't give quite the same rich flavor.

Baking Process

The temperature and timing are important here - 375°F is hot enough to crisp the tortilla without burning it before the fillings heat through. I start checking at about 10 minutes since oven temperatures can vary. You're looking for that perfect golden brown color and a crisp exterior. If they're browning too quickly but don't seem crisp yet, I lower the temperature to 350°F and give them a few more minutes. That brief rest after baking allows the melted cheese to set slightly so it doesn't all ooze out when you cut them.

My husband, who's usually a pizza purist, actually said these were "better than expected" and went back for seconds. Coming from someone who normally only wants traditional pizza, that's pretty high praise for this quick alternative.

Perfect Pairings

Serve these pizza wraps with a simple green salad for a complete weeknight dinner. For casual gatherings, I cut them into smaller pieces and serve with extra sauce for dipping as an appetizer. During game nights, we enjoy them alongside other finger foods like chicken wings or veggie sticks. My kids love them in their lunch boxes the next day - they're still good at room temperature.

Creative Variations

Try a breakfast version with scrambled eggs, cheese, and crumbled bacon inside. Make a dessert version with Nutella, sliced strawberries, and banana, brushed with cinnamon sugar instead of oil. For a taste of Hawaii, use ham, pineapple, and mozzarella with a touch of barbecue sauce mixed into the pizza sauce. Last month I experimented with a Greek-inspired version using feta, olives, and spinach that was absolutely delicious.

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I've made these baked pizza wraps for everything from quick family dinners to teenagers' sleepovers, and they never fail to please. There's something satisfying about that familiar pizza flavor in a fun, handheld format that makes mealtime a little more interesting. My daughter has started helping me make them, creating her own topping combinations and feeling proud when everyone enjoys her creations. Sometimes the most useful recipes are the simple ones that solve the "what's for dinner?" question in a way that makes everyone happy.

Frequently Asked Questions

→ Can I prepare these pizza wraps ahead of time?

Yes! You can assemble these wraps up to 24 hours in advance and store them covered in the refrigerator. When ready to eat, simply brush them with olive oil and bake as directed, adding 2-3 extra minutes to the baking time since they'll be cold from the refrigerator.

→ Can I freeze these pizza wraps?

Absolutely! These wraps freeze beautifully. Prepare them through the rolling stage, wrap each one individually in plastic wrap, then store in a freezer bag for up to 3 months. When ready to cook, unwrap, brush with olive oil, and bake from frozen at 375°F for about 18-20 minutes until heated through and crispy.

→ What other toppings can I use in these pizza wraps?

The possibilities are endless! Try cooked Italian sausage, ham, bacon, pineapple, spinach, artichoke hearts, or banana peppers. You can also experiment with different cheeses like cheddar, provolone, or a pizza blend. Just make sure not to overfill the wraps, as this can cause them to burst during baking.

→ How do I prevent the wraps from unfolding while baking?

The key is to place the wraps seam-side down on the baking sheet. The weight of the filling and heat from the pan will help seal the wrap. You can also secure them with toothpicks before baking (just remember to remove them before serving). Another trick is to brush the inside edge of the tortilla with a bit of water before rolling to help it stick.

→ Can I make these gluten-free or with a low-carb option?

Yes! For gluten-free pizza wraps, simply substitute with your favorite gluten-free tortillas or wraps. For a low-carb version, you can use large lettuce leaves as wraps (though these won't need as much baking time) or try low-carb tortillas. Just be aware that alternative wraps may change the texture and baking time slightly.