Pepperoni Pizza Crunchwrap
Pepperoni Pizza Crunchwrap
Ingredients
- 1 large flour tortilla
- 1/2 cup pizza sauce, plus more for topping
- 4 ounces pepperoni slices
- 2 cups nacho cheese flavored tortilla chips, lightly crushed
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Lay the large flour tortilla flat on the prepared baking sheet. Place a small, round, flat object (like a small plate or a 6-inch tortilla) in the center of the large tortilla.
⏱️ 1 min
- 3
Arrange approximately half of the pepperoni slices in a circular pattern around the central object, filling the space between the object and the outer edge of the large tortilla.
⏱️ 2 min
- 4
Carefully remove the small, round object from the center of the tortilla.
⏱️ 1 min
- 5
Pour the nacho cheese flavored tortilla chips into the empty circular space in the center of the tortilla.
⏱️ 1 min
- 6
Sprinkle 1 cup of the shredded mozzarella cheese over the chips in the center.
⏱️ 1 min
- 7
Begin folding the edges of the large tortilla inwards, one by one, towards the center, creating a square or octagonal shape that fully encloses the chips and cheese. Press down gently to secure the folds.
⏱️ 2 min
- 8
Carefully flip the folded crunchwrap over so the seams are on the bottom and the smooth tortilla side is facing up on the baking sheet.
⏱️ 1 min
- 9
Spread 1/2 cup of pizza sauce evenly over the top surface of the folded crunchwrap.
⏱️ 1 min
- 10
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the pizza sauce.
⏱️ 1 min
- 11
Arrange the remaining pepperoni slices on top of the cheese.
⏱️ 1 min
- 12
Place the baking sheet with the prepared crunchwrap into the preheated oven. Bake for 15-20 minutes, or until the tortilla is golden brown and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375
- 13
Once cooked, carefully remove the crunchwrap from the oven and transfer it to a cutting board.
⏱️ 1 min
- 14
Garnish the top of the crunchwrap by sprinkling the chopped chives over it.
⏱️ 1 min
- 15
Using a pizza cutter, cut the crunchwrap into 4 equal portions.
⏱️ 1 min
- 16
Serve warm and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Pepperoni Pizza Crunchwrap
- 1 large flour tortilla
- 1/2 cup pizza sauce, plus more for topping
- 4 ounces pepperoni slices
- 2 cups nacho cheese flavored tortilla chips, lightly crushed
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Lay the large flour tortilla flat on the prepared baking sheet. Place a small, round, flat object (like a small plate or a 6-inch tortilla) in the center of the large tortilla.
⏱️ 1 min - 3
Arrange approximately half of the pepperoni slices in a circular pattern around the central object, filling the space between the object and the outer edge of the large tortilla.
⏱️ 2 min - 4
Carefully remove the small, round object from the center of the tortilla.
⏱️ 1 min - 5
Pour the nacho cheese flavored tortilla chips into the empty circular space in the center of the tortilla.
⏱️ 1 min - 6
Sprinkle 1 cup of the shredded mozzarella cheese over the chips in the center.
⏱️ 1 min - 7
Begin folding the edges of the large tortilla inwards, one by one, towards the center, creating a square or octagonal shape that fully encloses the chips and cheese. Press down gently to secure the folds.
⏱️ 2 min - 8
Carefully flip the folded crunchwrap over so the seams are on the bottom and the smooth tortilla side is facing up on the baking sheet.
⏱️ 1 min - 9
Spread 1/2 cup of pizza sauce evenly over the top surface of the folded crunchwrap.
⏱️ 1 min - 10
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the pizza sauce.
⏱️ 1 min - 11
Arrange the remaining pepperoni slices on top of the cheese.
⏱️ 1 min - 12
Place the baking sheet with the prepared crunchwrap into the preheated oven. Bake for 15-20 minutes, or until the tortilla is golden brown and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375 - 13
Once cooked, carefully remove the crunchwrap from the oven and transfer it to a cutting board.
⏱️ 1 min - 14
Garnish the top of the crunchwrap by sprinkling the chopped chives over it.
⏱️ 1 min - 15
Using a pizza cutter, cut the crunchwrap into 4 equal portions.
⏱️ 1 min - 16
Serve warm and enjoy!