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–+ servings

Baked Pizza Wraps with Pepperoni

Easy baked pizza wraps with pepperoni, melty mozzarella, and zesty pizza sauce, all finished with a garlic herb sprinkle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main
  • 20 small flour tortillas (6 inch) Corn tortillas also work
  • 1 can (14 oz) pizza sauce Use your favorite marinara in a pinch
  • 24 oz shredded mozzarella cheese Part-skim or whole milk
  • 80 slices pepperoni About 8 oz total
  • 1 tbsp olive oil For brushing
Garlic Herb Topping
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic salt Adjust to taste

Method
 

Directions
  1. Preheat the oven to 350°F. Coat a large rimmed baking sheet with nonstick spray or a light brush of oil; set aside.
  2. Lay a tortilla flat on a work surface. Spread 1 tablespoon of pizza sauce across the surface, leaving a small edge. Sprinkle with 1/4 cup of shredded mozzarella and place 4 pepperoni slices on top.
  3. Roll the tortilla up tightly into a compact cylinder, keeping the filling tucked inside.
  4. Arrange the rolled wraps seam-side down on the prepared baking sheet. Brush the tops lightly with the olive oil.
  5. In a tiny bowl, stir together the garlic powder, Italian seasoning, and garlic salt. Sprinkle the blend evenly over each wrap.
  6. Bake for 10 minutes, or until the cheese is fully melted and the tortilla edges start to turn golden. Serve warm.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 6gCholesterol: 25mgSodium: 900mgFiber: 2gSugar: 2g

Notes

Swap pepperoni for cooked sausage, leftover chicken, or sauteed mushrooms for a veggie version. Use a low-moisture mozzarella or pizza blend to keep the wraps from getting soggy. Assemble the wraps the night before and refrigerate covered; bake the next day and add 2 to 3 minutes. Roll tightly and place seam-side down to prevent unrolling. Serve with marinara or ranch for dipping, or alongside a green salad. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or air fryer.

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