For the Filling:

14 oz crushed tomatoes (Cento San Marzano recommended)

0.5 oz fresh flat-leaf parsley, chopped

2 tsp dried oregano

2.2 lb lean ground beef (5% fat)

2 tsp onion powder

2 tsp garlic powder

2 tsp smoked paprika

2 tbsp tomato paste

5.2 oz pepperoni, coarsely chopped

Salt and black pepper, to taste

Spray oil

For Assembling:

6 large wraps (about 10-inch diameter, any type)

7 oz shredded low-fat mozzarella cheese (Belgioioso recommended)

Sauce of your choice (optional)

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Step 1: Mix Herbs and Spices

Combine onion powder, garlic powder, smoked paprika, and oregano in a small bowl.
Mix thoroughly to ensure even flavor. This will enhance the beef and pepperoni filling.

Step 2: Brown the Beef

Heat a large pan over medium-high heat and spray lightly with oil.
Add ground beef, season with salt and pepper, and cook for 5 minutes, stirring occasionally, until no longer pink.

Step 3: Add Pepperoni and Seasonings

Step 4: Make the Tomato Filling

Step 5: Assemble the Wraps

Lay wraps flat and divide the beef and tomato filling evenly.
Sprinkle mozzarella over each wrap and drizzle with your preferred sauce, if desired.
Roll each wrap tightly burrito-style. Optional: add hot sauce for a kick.

Step 6: Toast the Wraps

Place rolls seam-side down on a baking tray or air fryer basket.
Spray lightly with oil and sprinkle parsley on top if desired.
Bake 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 is melted.
Let cool a few minutes before serving.

Let the meat mixture cool slightly before rolling to prevent the cheese from melting too fast.
Do not overfill the wraps—3–4 tablespoons per wrap works best.
Ensure wraps are sealed seam-side down to avoid unrolling during cooking.
Customize the recipe by swapping meats, wraps, or cheeses as desired.