Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a large rimmed baking sheet or baking pan and set it aside.
- Lay one tortilla on a clean work surface. Spread 1 tablespoon of pizza sauce over the tortilla, leaving a small border at the edges. Sprinkle with 1/4 cup of shredded mozzarella and place 4 pepperoni slices on top.
- Roll the tortilla up tightly, tucking in the filling as you go, and place it seam side down on the prepared pan. Repeat with the remaining tortillas.
- Lightly brush the tops of all the rolled tortillas with oil to help them crisp up while baking.
- In a small bowl, stir together the garlic powder, Italian seasoning, and garlic salt. Sprinkle this herb mixture evenly over the tops of the pizza wraps.
- Bake in the preheated oven for 10 minutes, or until the tortillas are lightly golden and the cheese is melted and bubbly. Serve warm.
Nutrition
Notes
For a spicier kick, use hot pepperoni or add a pinch of red pepper flakes to the topping. Swap in turkey pepperoni or extra vegetables for a lighter version. If you have leftover filling, just add more sauce and cheese. These wraps are best served fresh from the oven, but you can store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster oven. To make ahead, assemble and refrigerate unbaked for up to 24 hours, then brush with oil and bake as directed. Be careful not to overfill the tortillas or they may split while rolling. Serve with marinara or ranch dressing for dipping.