Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a large baking sheet or line it with parchment paper.
- Lay a tortilla on a clean work surface. Spread 1 tablespoon of pizza sauce over the surface, leaving a small border. Sprinkle with 1/4 cup of shredded mozzarella and top with 4 slices of pepperoni.
- Roll the tortilla up tightly, tucking in the filling as you go, to make a secure wrap.
- Place the rolled wraps seam-side down on the prepared baking sheet. Brush the tops with the olive oil.
- In a small bowl, mix the garlic powder, Italian seasoning, and garlic salt. Sprinkle the mixture evenly over the tops of the wraps.
- Bake in the preheated oven for 10 minutes, until the cheese is melted and the tortillas are lightly golden. Serve warm.
Nutrition
Notes
Try using whole-wheat or spinach tortillas for extra color and fiber.
For a vegetarian version, swap pepperoni for sliced mushrooms or roasted peppers.
If you like a crispy bottom, place the wraps on a wire rack set over the baking sheet.
Leftover wraps can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or air fryer.
These freeze well before baking; freeze on a tray, then transfer to a zip-top bag. Bake from frozen, adding 5 minutes to the cook time.
For extra flavor, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.
To make ahead, assemble the wraps, cover, and refrigerate for up to 8 hours, then bake as directed.
