Ingredients
Method
Directions
- Preheat the oven to 350°F. Lightly coat a large baking sheet or rimmed pan with nonstick spray and set aside.
- Lay the tortillas out on a clean work surface. Spread 1 tablespoon of pizza sauce over each tortilla, then top with 1/4 cup of shredded mozzarella and 4 slices of pepperoni.
- Roll each tortilla up tightly into a compact wrap, making sure the filling stays tucked inside.
- Arrange the wraps seam-side down in the prepared pan. Brush the tops with the oil.
- In a small bowl, stir together the garlic powder, Italian seasoning, and garlic salt. Sprinkle the seasoning mixture evenly over the tops of the wraps.
- Bake for 10 minutes, until the cheese is melted and the tortillas are lightly golden and crisp. Serve warm.
Nutrition
Notes
Swap turkey pepperoni or sliced salami to lighten up the filling. Use a melty cheese like provolone, Monterey Jack, or cheddar if you do not have mozzarella. Serve the wraps with extra warm pizza sauce or marinara for dipping. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in an air fryer at 350°F for 3 to 4 minutes or under the broiler until crisp. For a vegetarian twist, replace the pepperoni with sliced black olives, roasted red peppers, or sautéed mushrooms. You can also assemble the wraps a few hours ahead, cover with plastic wrap, and refrigerate until ready to bake.