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
Preheat oven to 350ºF. In medium bowl, combine Sauce, pepperoni, and bell pepper; mix well.
Arrange tortillas on work surface and divide Sauce mixture among them.
Top with cheese, then fold in sides and roll up like a burrito. Place seam-side down on ungreased cookie sheet.
Bake 12–18 minutes, or until wraps are hot and tortillas are slightly toasted. Cut in half and serve immediately.
Fat: 13.43 grams
Saturated Fat: 3.25 grams
Carbohydrates: 11.92 grams
Sodium: 367.72 mg