Description
This Crunchy Pepperoni Wrap is a delicious, low-carb alternative to traditional wraps, featuring a crispy, baked mozzarella and pepperoni base filled with fresh romaine lettuce, turkey, sprouts, tomatoes, pickles, and spicy ranch. Perfect for a quick 25-minute meal packed with bold flavors and satisfying textures.
Ingredients
Wrap Base
- ¾ Cup Shredded Mozzarella Cheese
- 24 Pieces Pepperoni
Fillings
- Romaine Lettuce (to taste)
- Turkey slices (to taste)
- Sprouts (to taste)
- Tomatoes (sliced, to taste)
- Pickles (sliced, to taste)
- Spicy Ranch dressing (to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cheese Base: Spread the shredded mozzarella evenly on the parchment paper, using your hands to form it into a neat rectangular shape.
- Add Pepperoni: Arrange the 24 pieces of pepperoni over the mozzarella in six rows of four, completely covering the cheese.
- Bake Wrap Base: Place the baking sheet in the oven and bake for 15 minutes, or until the edges of the cheese have browned and become crispy.
- Cool and Harden: Remove the baking sheet from the oven and allow the cheese and pepperoni base to cool for 5–6 minutes to harden into a flexible wrap.
- Flip Wrap: Carefully lift the crispy wrap off the parchment and flip it over so the pepperoni side faces down.
- Add Fillings: On one side of the wrap, layer your fillings: romaine lettuce, turkey slices, sprouts, tomato slices, pickles, and a drizzle of spicy ranch dressing to taste.
- Fold and Serve: Fold the wrap closed over the fillings, cut it in half for easier handling, and enjoy immediately while fresh and crunchy.
Notes
- You can customize the protein by swapping turkey for chicken or ham.
- For extra crispiness, allow the wrap to cool completely before adding the fillings.
- Use a silicone baking mat as an alternative to parchment paper for easier cleanup.
- Adjust the amount of spicy ranch to control the heat level.
