Ranch Pizza Wrap

This Ranch Pizza Wrap is the ultimate mashup of comfort food and fresh flavor—golden, cheesy pizza meets a cool, crisp ranch salad all wrapped into one irresistible bite. A warm flour tortilla is layered with marinara, melty mozzarella, and pepperoni, then baked until golden before being topped with a chopped romaine salad tossed in a creamy, high-protein homemade ranch dressing made with cottage cheese and fresh herbs. It’s quick, customizable, and perfect for lunch, dinner, or an easy high-protein meal that feels indulgent but balanced. I personally love dipping pizza in ranch, and that’s how this idea came to be! If you’re a pizza and ranch fan, this will be a 10/10!

This recipe makes a large batch of the high-protein ranch to save for later in the fridge! I use on veggies, chicken, salads and more. It’s delicious, high-protein and will make you wanna eat your veggies : )

High Protein Ranch Pizza Wrap

A golden, cheesy pizza wrap filled with a fresh chopped ranch salad made with a creamy high-protein homemade ranch dressing. Crisp, cheesy and delicious!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 1

Course: Lunch, Wraps

Ingredients Method

Ingredients

  

Ranch Dressing

• 1 cup full-fat cottage cheese or low-fat
• ½ cup mayonnaise I use avocado mayonnaise
• ½ cup buttermilk or whole milk
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon picked fresh dill
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon kosher salt or more to taste
• ¼ teaspoon black pepper

Wrap Ingredients

• 1 10-inch flour tortilla
• 2 tablespoons prepared marinara
• ¼ cup shredded mozzarella cheese
• 5 pepperoni slices
• 2 cups loosely packed chopped romaine lettuce
• ¼ cup chopped tomatoes
• 2 tablespoons ranch dressing (recipe above or store-bought!) more to taste

Method

 

1. Preheat the oven to 350°F (180°C) or air fryer to 375°F
2. Make the ranch dressing: Place the cottage cheese, mayonnaise, buttermilk or milk, parsley, chives, dill, lemon juice, garlic powder, onion powder, salt, and pepper in a food processor or high-speed blender. Process for about 1 minute and 30 seconds, or until combined and smooth. To keep a thick consistency avoid over blending. Set aside.
3. Place the tortilla on a parchment paper-lined baking sheet. Spread the marinara evenly over the tortilla, then add the shredded cheese and pepperoni. Bake in the preheated oven or air fryer for about 5 minutes, or until the cheese is melted. Remove from the oven, and let cool for a few minutes.
4. Meanwhile, in a medium bowl, toss together the lettuce, tomatoes, and 2 tablespoons of the ranch dressing. Add more dressing to taste. (Store the remaining ranch dressing in an airtight container in the refrigerator for up to 1 week.)
5. Spoon the ranch-dressed salad down the center of the warm pizza-topped tortilla. Gently fold in the sides, then roll it up, tucking the filling in. Slice in half, and serve while it’s still warm and melty. Enjoy!