Pizza Salad Wrap
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This pizza salad wrap combines seasoned crisp lettuce piled high on a saucy, cheesy tortilla. If I’m craving the flavors of pizza but want something a bit lighter and quicker, this wrap gives me the best of both worlds. It comes together in minutes, is easy to customize, and never disappoints!
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Unlike my beloved air fryer Margherita pita pizza, this version combines a cheesy, saucy tortilla base with a crisp, seasoned salad on top, giving you all the flavors of pizza in a lighter way, but still so satisfying. It’s incredibly simple and delicious, comes together in minutes, and makes a great quick lunch or weeknight dinner for busy families. And just like traditional pizza, you can add your favorite toppings to make it your own. Want a demonstration? You can also watch me make this pizza salad wrap!
Helpful Tips & Variations
- Go light on the dressing. A little goes a long way. Too much dressing and the lettuce will lose its crunch and make the wrap soggy.
- Use a thin layer of sauce. Too much marinara sauce can overpower the wrap and also make the tortilla too soft, so spread it lightly. You can always have some on the side for dipping.
- Let the warm tortillas rest a minute. Giving them a short cool-down helps the cheese set, won’t make the lettuce go limp once added on top, and also won’t burn the roof of your mouth!
- Added protein. More times than not, I make these without any meat. But I’ve also enjoyed them with pepperoni or seasoned chopped rotisserie chicken. All good, depending on your needs and what you’re craving.
Pizza Salad Wrap
Ingredients
- 8 ounces shredded iceberg lettuce
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
- 1/3 cup freshly grated Parmesan, divided
- 2 flour tortillas, 6 or 8-inch
- 4 tablespoons marinara sauce, divided
- 8 small pepperoni slices, divided (optional)
- 1 & 1/2 cups shredded mozzarella cheese, divided
- crushed red pepper flakes
Instructions
- Place lettuce in a mixing bowl. Drizzle with the olive oil, red wine vinegar, and lemon juice. Add the garlic powder, dried oregano, a pinch of salt and pepper, and 1/4 cup Parmesan. Toss to coat, taste, and adjust seasoning if needed. (Careful not to over dress the lettuce—it should be wet, but not soggy.)
- Spread marinara sauce in a thin even layer between the tortillas.
- Top each with pepperoni (if using), mozzarella, the remaining Parmesan, and a touch of red pepper flakes.
- Working in batches, transfer tortilla to an air fryer. Air fryer at 400°F for 4 to 5 minutes until the cheese is melted and browned. Let cool for a few minutes.
- Divide the seasoned lettuce between the two cooked cheesy tortillas.
- Fold and enjoy like a taco or roll it up!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pizza Salad Wrap Step by Step
Season the lettuce: Place 1 bag (8 oz.) of shredded iceberg lettuce in a mixing bowl. Drizzle with 1 tablespoon olive oil, 2 tsps each red wine vinegar and lemon juice, then sprinkle in ¼ tsp garlic powder, ¼ tsp dried oregano, salt and pepper to taste, and ¼ cup of Parmesan cheese. Toss until the lettuce is lightly coated. The lettuce should be damp but not soggy. Then, taste and adjust the seasoning if needed.
Prep the tortillas: Lay out 2 soft flour tortillas (6 or 8-inch) and spread each with 2 tablespoons of marinara sauce.
Add the toppings: Top each one evenly with 4 slices of pepperoni (if using), 3/4 cup shredded mozzarella, remaining Parmesan, and a pinch of crushed red pepper flakes.
Air fry the pizzas: Working in batches, transfer the tortillas to the air fryer and cook at 400°F for 4 to 5 minutes, until the cheese is melted and golden. Let them cool for a couple of minutes so the cheese sets.
Assemble the wraps: Divide the seasoned lettuce evenly between the two cheesy tortillas. Fold them up like tacos or roll them into wraps, and serve right away. Enjoy!
Recipe Variations
- Swap the pepperoni for shredded chicken, ham, or simply keep it vegetarian.
- Use spinach, arugula, or even mixed greens in place of iceberg lettuce.
- Trade the vinaigrette-style dressing for ranch or Caesar if you prefer a creamy wrap.
- Add extras like sliced olives, bell peppers, or banana peppers for more classic pizza toppings.
Serving Suggestions
These wraps are perfect for a solo quick lunch, but they’re also lovely alongside a fresh fruit salad or roasted green beans. For a fun summer twist, serve them with a refreshing Italian soda. And if you’re packing lunches, slice the wraps into pinwheels. The kids love them.
Storing Leftovers
These pizza salad wraps are best assembled and enjoyed fresh, so the lettuce doesn’t get soggy, the cheese stays melty, and the tortillas crunchy. You can shred the cheese and lettuce ahead of time (if not buying bagged) and keep them stored, tightly covered in the fridge for a few days prior. If you do end up having any leftovers, store the salad and cheesy tortilla separately in the fridge for up to 2 days, keeping the cooked cheesy tortillas wrapped in foil. When you’re ready to eat, reheat the tortillas in the air fryer until warm and crisp, then add the salad.
More Easy Wrap and Sandwich Recipes
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