Other ingredients can be used instead of the bell pepper; use sautéed onions, canned mushrooms, cooked sausage, or just leave it out.

INGREDIENTS | SERVES 6

• ½ cup Spaghetti Sauce
• ½ cup gluten-free pepperoni slices
• 1 green bell pepper, chopped
• 6 (6-inch) corn tortillas
• 1 cup shredded dairy-free, vegan Cheddar cheese

1. Preheat oven to 350ºF. In medium bowl, combine Sauce, pepperoni, and bell pepper; mix well.

2. Arrange tortillas on work surface and divide Sauce mixture among them.

3. Top with cheese, then fold in sides and roll up like a burrito. Place seam-side down on ungreased cookie sheet.

4. Bake 12–18 minutes, or until wraps are hot and tortillas are slightly toasted. Cut in half and serve immediately.

Calories: 208.08
Fat: 13.43 grams
Saturated Fat: 3.25 grams
Carbohydrates: 11.92 grams
Sodium: 367.72 mg