Preheat the air fryer. Set it to 375°F (190°C) for 3 minutes. A hot basket helps the tortilla crisp evenly.

Warm the tortilla slightly. Microwave for 10–15 seconds or pass it briefly over a warm pan. A pliable tortilla rolls without cracking.

Spread the sauce. Lay the tortilla flat. Spread pizza sauce in a thin, even layer, leaving a 1-inch border around the edges to prevent leaks.

Add cheese and toppings. Sprinkle mozzarella and Parmesan evenly. Add pepperoni or chosen toppings, keeping layers light so the wrap seals well. Avoid heavy, watery veggies unless pre-cooked or patted dry.

Season smart. Lightly dust with Italian seasoning. A pinch goes a long way and brightens the sauce and cheese.

Roll it tight. Fold the sides in slightly, then roll from the bottom up like a burrito, tucking as you go. Seal the edge with a smear of sauce or a few strands of cheese to help it stick.

Oil for crispness. Lightly spray or brush the outside with olive oil. This helps it brown and keeps the exterior from drying out.

Air fry seam-side down. Place the wrap in the basket seam-side down. Air fry at 375°F (190°C) for 6–8 minutes, flipping halfway. It’s done when the exterior is golden and the cheese feels melty inside.

Rest before slicing. Let it sit for 1–2 minutes. This keeps cheese from oozing out and helps the wrap hold its shape.

Serve with dip. Pair with extra warm pizza sauce, ranch, or garlic butter for dunking.