Balsamic Veggie Pepperoni Wrap Recipe

Name: Balsamic Veggie Pepperoni Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Yellow Bell Pepper; 1 whole Green Bell Pepper; 1 whole Orange Bell Pepper; 1 whole Red Bell Pepper; 2 whole Zucchini Squash; 2 whole Yellow Squash; 1 whole Onion, Medium Size; 2 Tablespoons Olive Oil; 2 Tablespoons Balsamic Vinegar; 1/2 teaspoons Salt; 1 teaspoon Pepper; 1/2 teaspoons Red Pepper Flakes; 1 Tablespoon Dried Oregano; 2 cups Shredded Mozzarella Cheese; 4 whole Flour Tortillas (Extra Large); 1 package (5 Oz. Size) Hormel Pepperoni Minis, Turkey Or Regular; 1/2 cups Cardini's Caesar Dressing (Or Your Favorite Caesar Dressing)

Servings: persons

1 whole Yellow Bell Pepper
1 whole Green Bell Pepper
1 whole Orange Bell Pepper
1 whole Red Bell Pepper
2 whole Zucchini Squash
2 whole Yellow Squash
1 whole Onion, Medium Size
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 teaspoons Salt
1 teaspoon Pepper
1/2 teaspoons Red Pepper Flakes
1 Tablespoon Dried Oregano
2 cups Shredded Mozzarella Cheese
4 whole Flour Tortillas (Extra Large)
1 package (5 Oz. Size) Hormel Pepperoni Minis, Turkey Or Regular
1/2 cups Cardini's Caesar Dressing (Or Your Favorite Caesar Dressing)

1
Preheat oven to 450 degrees F.
2
For the vegetables:
3
Cut the bell peppers into strips and add them to a medium size bowl.
4
Next, cut the zucchini squash lengthwise into pieces about 1/2 inch thick and add them to the bowl.
5
Cut the yellow squash in half widthwise, then cut them lengthwise in pieces that are the same thickness as the zucchini.
6
Add them to the bowl.
7
Cut the onions into pieces about the same thickness as the squash and add them to the bowl.
8
Next add the olive oil, balsamic vinegar, salt, pepper, and red pepper flakes to the bowl.
9
Mix all of the veggies together so theyre coated with the oil, vinegar and spices.
10
Lay them as flat as possible on a cookie sheet.
11
Sprinkle the oregano over the top of the veggies.
12
Bake in the preheated oven for about 20 minutes, stirring occasionally until the veggies are lightly browned.
13
For the wraps:
14
Grate or shred the cheese.
15
Lay a tortilla on a dish or cutting board.
16
About 2 inches from the edges of the tortilla, add some of the warm veggies.
17
Add the cheese and Hormel pepperoni minis.
18
Top with a bit of the Cardinis dressing.
19
Fold in 2 sides of the tortilla about 2 inches.
20
Start rolling the tortilla towards the middle.
21
Continue to gently roll the tortilla to form the wrap.
22
Cut each wrap in half and serve warm.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole Yellow Bell Pepper, 1 whole Green Bell Pepper, 1 whole Orange Bell Pepper, 1 whole Red Bell Pepper, and more.

Yes, Balsamic Veggie Pepperoni Wrap falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Veggie Pepperoni Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions