Wrap and Rolla

Crispy Basil-Infused Pepperoni Pizza Tortilla Wraps

25 minutes

Serves 4

LunchItalianVegetarian

Herb's take

Think of this as the rebellious cousin of a classic pepperoni pizza: all the gooey cheese, zippy sauce, and aromatic basil, but wrapped up in a tortilla and pan-crisped for maximum handheld satisfaction. You’ll master the art of the tight roll and the secret to a golden, shatteringly crisp exterior.

Ingredients

Yield

4 large flour tortillas (10-inch)
3/4 cup pizza sauce
1/2 cup fresh basil leaves, loosely packed
1 1/4 cups shredded mozzarella cheese
32 pepperoni slices
2 tbsp olive oil

Instructions

01
Lay out all 4 tortillas on a clean work surface.
02
Spread 3 tablespoons of pizza sauce evenly over each tortilla, leaving a 1-inch border at the edges.
Herb says
The border keeps the sauce from squirting out in the pan. Your shirt thanks you.
03
Scatter 2 tablespoons of basil leaves over each tortilla, tearing large leaves into smaller pieces.
04
Sprinkle 1/3 cup of mozzarella evenly over the sauce and basil on each tortilla.
05
Arrange 8 pepperoni slices on each tortilla in a single layer.
06
Starting from one edge, tightly roll each tortilla up like a burrito, tucking in the sides as you go to secure the filling.
07
Brush the outside of each wrap all over with olive oil.
08
Heat a large nonstick skillet over medium heat for 2 minutes. Place wraps seam-side down and cook 2-3 minutes per side, turning as needed, until golden brown and crispy all over.
Herb says
Cooking seam-side down first seals the wrap shut, no filling escapes, and you look like a kitchen pro.
09
Transfer wraps to a cutting board and let rest 2 minutes before slicing in half. Season lightly with salt if desired, and serve hot.

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HERB

Wrap and Rolla

Ingredients

Instructions