Roasted Veggie Pizza Wrap


Roasted Veggie Pizza Wrap

Roasted Veggie Pizza Wrap

4 Servings


1 medium zucchini, halved lengthwise, then cut into ½” half moons

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

8oz cremini mushrooms, halved

2 tablespoons preferred vegetable oil

1 teaspoon fine sea salt, divided

1 teaspoon black pepper, divided

1 can (10.75oz) tomato puree

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

4 Tumaro's® 8” Sundried Tomato Basil Low-In-Carb Wrap

½ cup shredded mozzarella

Fresh basil leaves

  1. Preheat oven to 425℉. On a large baking sheet toss zucchini, red and yellow bell pepper, and mushrooms with oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, stirring every 10 minutes, until tender and golden, about 25 minutes.
  2. Meanwhile, in a medium saucepan combine tomato puree, garlic and onion powders, oregano, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer and cook for 10 minutes. Let cool 10 minutes before using.
  3. Lay out wraps on a countertop. Spread with marinara, then divide vegetables and cheese between wraps. Sprinkle with basil.
  4. If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.