I wrap juicy chicken, zesty pepperoni, and melty mozzarella in crispy tortillas with a swipe of pizza sauce—everything I love about a pepperoni pizza, but faster and hand-held.

Chicken Pepperoni Pizza Melts

Why You’ll Love This Recipe

I get classic pizzeria flavors with supermarket shortcuts.
I keep it weeknight-friendly: one skillet or the air fryer does the job.
I control the crisp level—lightly toasted or extra crunchy.
I customize each melt with different sauces, cheeses, and add-ins.
I make three generous melts that slice beautifully for sharing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 frozen chicken burger patties, cooked per package directions and sliced or chopped
3 large protein tortilla wraps (about 10 inches)
18–24 pepperoni slices (6–8 per melt)
1 cup shredded low-moisture mozzarella
1/2 cup pizza sauce, plus more for dipping
2 tablespoons grated Parmesan (optional)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Olive oil or melted butter, for brushing
Pinch red pepper flakes (optional)
Fresh basil or parsley, chopped (optional)

directions

I cook the chicken patties according to the package (air fryer 400°F/200°C for 10–12 minutes, or skillet 8–10 minutes), then I rest and slice or chop them.
I warm the tortillas for 10–15 seconds per side so they become pliable.
For each tortilla, I spread 2–3 tablespoons of pizza sauce over half, then I layer mozzarella, chicken, pepperoni, a sprinkle of Parmesan, Italian seasoning, garlic powder, and a pinch of red pepper flakes. I fold into a half-moon and press gently so the cheese “glues” the edges.
Skillet method: I brush both sides with oil or butter and cook over medium heat 2–3 minutes per side until deeply golden and the cheese is melted.
Air fryer method: I spritz with oil, air fry at 380°F/193°C for 5–6 minutes, flipping once, until crisp and melty.
I rest the melts 1 minute, slice, and serve with extra warm pizza sauce and a sprinkle of herbs.

Servings and timing

Servings: 3 melts (3 main-dish servings)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I go Buffalo chicken: I toss the cooked chicken with Buffalo sauce and finish with ranch drizzle.
I do BBQ style: I swap pizza sauce for BBQ sauce, add red onion, and use smoked gouda.
I make a supreme: I tuck in sautéed peppers, onions, and mushrooms.
I lighten it up: I use turkey pepperoni and part-skim cheese, and I skip the butter.
I go garlic bread: I brush the tortillas with garlic-parsley butter before crisping.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days or freeze, wrapped individually, for up to 2 months. To reheat, I use a dry skillet over medium heat or the air fryer at 350°F/175°C until hot and re-crisped (about 3–5 minutes from chilled, 8–10 from frozen). I avoid the microwave when I can so the tortillas stay crisp.

FAQs

Can I bake these instead of pan-frying or air frying?

I can—375°F/190°C on a parchment-lined sheet for 10–12 minutes, flipping once, gives me a nicely crisp exterior.

Can I use rotisserie chicken instead of patties?

I can swap in 2–2 1/2 cups shredded rotisserie chicken; I season it lightly with salt, pepper, and Italian seasoning so the flavor pops.

How do I keep the tortillas from tearing?

I warm them first, don’t overfill, and press the edges after folding so the cheese seals the seam.

What cheese works if I don’t have mozzarella?

I use provolone, Monterey Jack, or a blend; a little cheddar adds sharpness, and Parmesan boosts savory notes.

How do I make them spicier?

I add extra red pepper flakes, drizzle with hot honey, or use spicy pepperoni and a spicy pizza sauce.

Conclusion

I love how these chicken pepperoni pizza melts deliver gooey cheese, bold pepperoni, and crisp, toasty tortillas in half an hour. With simple swaps and two easy cooking methods, I get a fun, crowd-pleasing dinner any night of the week.