Ingredients
Scale
- 2.2 lb lean ground beef (95% lean)
- 5.2 oz pepperoni, coarsely chopped
- 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 0.5 oz flat-leaf parsley, chopped
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- Salt and ground black pepper, to taste
- Spray oil
- 6 large wraps (about 10-inch diameter)
- 7.05 oz shredded low-fat mozzarella cheese
- Sauce of your choice (optional)
Instructions
- Mix onion powder, garlic powder, smoked paprika, and dried oregano in a small bowl.
- In a large pan over medium-high heat, spray oil and brown lean ground beef. Season with salt and pepper.
- Add chopped pepperoni and spice mixture. Cook 2 minutes until fragrant.
- Add crushed tomatoes, tomato paste, and parsley. Simmer 2–3 minutes until sauce thickens. Remove from heat.
- Lay wraps flat. Divide beef mixture among wraps, sprinkle cheese, and drizzle sauce if desired. Roll tightly.
- Place rolls seam-side down on a baking tray. Spray lightly with oil and sprinkle parsley if desired.
- Toast in preheated oven at 400°F (200°C) for 8–10 minutes, or air fry at 350°F (180°C) for 8–10 minutes until crispy and cheese melts. Let cool slightly before serving.
Notes
- Refrigerate in airtight container for up to 4 days.
- Freeze tightly wrapped for up to 3 months.
- Reheat in oven 10–25 minutes depending on refrigerated or frozen.
- Seal edges well and let filling cool slightly before rolling to prevent soggy wraps.
- Prep Time: 15–20 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Bake / Air Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 617
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 125 mg