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A colorful veggie pizza wrap

Roasted Veggie Pizza Wrap

Meal Type: Lunch / Dinner

Cuisine / Flavor Profile: Italian-Inspired

Main Ingredient / Protein: Vegetarian

Transform your favorite pizza toppings into a roasted veggie meal with this Italian-inspired vegetarian wrap. Roasted zucchini, bell peppers, and mushrooms are paired with classic marinara and melty mozzarella, all wrapped in a low-carb sundried tomato basil tortilla. Perfect for a satisfying lunch or dinner that serves 4.

Serving Size:

4

prep time:

10 mins

Ingredients

  • 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 Carb Wise Wraps
  • ½ cup shredded mozzarella
  • Fresh basil leaves

Directions

  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.

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