Air fryer pizza tortilla wrap
The 15-Minute Tortilla "Thin-Crust" Pizza is the ultimate hack for pizza lovers seeking a lighter, crispier alternative to heavy dough. By using a flour tortilla as the base, you cut down on carbs and calories without sacrificing that essential cheesy, bubbly satisfaction. It’s the perfect "blank canvas" for a quick weeknight dinner or a post-workout snack that feels like a cheat meal.
Ingredients
How to make Air fryer pizza tortilla wrap
Preheat your air fryer or oven to 200°C. Place the tortilla in the air fryer tray or on a flat baking tray or a pizza stone. Use the back of a spoon to spread the pesto evenly across the surface. Leave a 1cm border around the edge. This allows the tortilla to "puff" slightly and turn into a crunchy, golden crust.
Layer your fresh ingredients carefully to ensure an even cook. Distribute the mozzarella slices evenly. Scatter the halved cherry tomatoes (cut-side up to prevent sogginess) and the thinly sliced onions.
Cook for around 6–8 minutes. The edges of the tortilla should be a deep golden brown and the mozzarella should be bubbling with small golden spots.
Remove from the air fryer or oven and let it sit on the tray for 1 minute. This brief rest allows the tortilla to fully crisp up so it can be sliced without folding.
Tips
Change the flavour: Try adding tomato passata instead of pesto. Pesto is packed with garlic and herbs. To get that same punch with tomato sauce, sprinkle a pinch of dried oregano, garlic powder, and a tiny dash of salt directly onto the sauce before adding the cheese"
Why this recipe works
Calorie Conscious: By using a tortilla instead of dough, you save roughly 200–300 calories per serving. Bursting with Flavor: Pesto provides all the seasoning you need—garlic, nuts, cheese, and herbs—in one single ingredient. Perfect Texture: The high heat of the oven turns the thin tortilla into a delicate, snap-crisp base.
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