Quick & Easy Pizza Crunchwrap

We asked ourselves what it would be like to combine a crunchwrap with a loaded Pepperoni & Salami pizza. As it turns out, it's an extremely delicious combo! Enjoy it on it's own, or with your favourite pizza dip. Switch up the toppings, and have fun with it!

Course Main
Cuisine American
Keyword crunchwrap, grilled, pepperoni, Pizza, Salami
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1


  • 1 Corn & Flour Tortilla
  • 1 Corn Tortilla small
  • Capital Pepperoni sliced
  • Capital Salami sliced
  • 3 tbsp Pizza Sauce
  • 1/2 cup Mozzarella Cheese shredded
  • 2.5 tsp Cooking Oil
  • 1 tbsp Onion diced
  • Pickled Banana Pepper to taste


Crispy Tostada Layer

  1. Preheat a pan or panini press/grill to high heat, and lightly oil it. Add a small corn tortilla and fry until crispy. Remove from heat and let cool. It will continue to get crispier as it cools.

Assembling the Wrap

  1. Steam or microwave a large tortilla for 15 seconds. This will keep it from breaking when you fold it later.

  2. Stack your sliced Capital Pepperoni & Salami in a small circle in the middle of your tortilla shell. Add your favourite pizza sauce, and mozzarella cheese. Be careful not to overfill.  

  3. Add the Tostada layer, and top with onions, hot peppers, and more mozzarella cheese. Feel free to experiment with any other pizza toppings you'd like!

  4. Carefully fold one side of the tortilla over onto the middle of the wrap. Grab the newly created fold and pull that into the middle of the wrap. repeat this process until you've sealed the tortilla. If you've overfilled the wrap, tear off a piece of a second tortilla and use it to cover the gap left from folding the wrap.

  5. Place the wrap open side down on a pan, or in a panini press/grill, and sear until golden and crispy.

  6. Let cool and enjoy!