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Overhead close-up of a folded triangular pepperoni pizza tortilla wrap on a black plate, topped with melted cheddar cheese, crispy pepperoni slices, and dried herbs, with rich red tomato and mushroom filling oozing from the side.
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Quick Pepperoni Pizza

Loaded tortilla pizza wrap in just 15 minutes. Oven or air fryer options included! The easiest weeknight dinner or quick lunch with a crispy crust and cheesy filling.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: Baked, cheesy, comfort food, quick
Servings: 4 pizza
Author: Karina Carrel

Equipment

  • Oven
  • Air Fryer

Ingredients

  • Cooking oil spray
  • 10 oz shredded ham
  • 7 oz brown mushrooms sliced
  • 1 tbsp Italian herbs
  • 1 pinch cayenne pepper
  • 1 pinch smoked paprika
  • 1 pinch salt and pepper
  • ½ tbsp garlic paste
  • 15 oz tomato and basil pizza sauce
  • 4 large jumbo flour tortillas burrito size
  • 2 cups Shredded cheese blend Mozzarella, Provolone, Parmesan. Tillamook Italian Blend (Farmstyle Cut)
  • 8 oz cheddar cheese 12 slices
  • 2.7 oz pepperoni slices Hormel original pepperoni (about half a packet, around 45 slices)
US - Metric

Instructions

    Preheat oven to 350°F (180°C).
  • Heat oil spray in a medium pan. Cook mushrooms for 2 mins. Add ham, herbs, cayenne, paprika, and garlic; cook for 1 min.
    Overhead view of sautéed brown mushrooms in a skillet topped with shredded ham, minced garlic, dried Italian herbs, and red spices.
  • Reduce heat. Stir in pizza sauce and pizza cheese mix until well combined. Season with salt and pepper. Set aside.
    Overhead view of cooked pizza wrap filling in a skillet, with a spoon lifting a scoop of the hot, cheesy mixture of ham, mushrooms, and tomato sauce to show long strands of melted cheese.
  • Spread ham mix on one half of a tortilla; keep it about ½ inch thick for folding.
    Overhead view of a flour tortilla on a black plate, with cooked tomato, ham, mushroom, and melted cheese pizza filling spread across one half.
  • Place 2 cheddar cheese slices on the covering both quarters on the sauce side, and place 6 pepperoni slices on top of the cheese slices. And start folding.
    Overhead view of a hand folding the empty half of a flour tortilla over the pizza filling, cheddar cheese slices, and pepperoni slices.
  • Fold the cheddar side over the sauce side (half-moon). Fold again to form a triangle (pizza slice shape).
  • Place a slice of cheddar and about 5 pepperoni slices on top of the folded wrap.
    Overhead view of a folded triangular pizza tortilla wrap on a black plate, topped with a slice of cheddar cheese, five pepperoni slices, and dried Italian herbs before cooking.
  • Bake until the cheese is melted and the tortilla edges crisp up. Serve hot!
    Overhead close-up of a folded triangular pepperoni pizza tortilla wrap on a black plate, topped with melted cheddar cheese, crispy pepperoni slices, and dried herbs, with rich red tomato and mushroom filling oozing from the side.
    • Oven: Bake for 10 minutes at 350°F (180°C)
    Air Fryer: Cook for 6-7 minutes at 375°F (190°C)

Notes

Storage, Reheating, and Make Ahead

I always keep a couple of these wraps stored away for busy lunches during the week. Because the filling is cooked down into a thick paste, the tortilla holds up well without getting soggy in the fridge or freezer.
  • Fridge: Let leftover wraps cool completely on a wire rack so trapped steam does not soften the tortilla, then store them in an airtight container in the fridge for up to 3 days.
  • Reheating: Skip the microwave so the wrap does not turn chewy. Pop it back into the oven or air fryer at 350°F (180°C) for 4 to 5 minutes until the cheese melts and the crust toasts right back up.
  • Freezer: You can freeze these just like a homemade hot pockets pepperoni pizza. Assemble and fold each pizza tortilla wrap, leaving off the final cheddar and pepperoni topping on the outside so it does not stick to the foil. Wrap tightly in foil and freeze for up to 2 months. Unwrap, add the top cheese and pepperonis, and bake straight from frozen at 350°F for 15 to 18 minutes (or 10 to 12 minutes in the air fryer).
  • Make Ahead: Cook the mushroom, ham, and cheesy tomato mixture up to 2 days ahead and keep it covered in the fridge. When you are ready to eat, spread the cold mixture onto your tortilla, fold, top with cheese and pepperoni, and bake for an extra minute or two.
Happy cooking! Xx

Nutrition

Calories: 579kcal | Carbohydrates: 29g | Protein: 51g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 2825mg | Potassium: 758mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1087IU | Vitamin C: 8mg | Calcium: 1019mg | Iron: 4mg