Ingredients:

  • 2 large whole wheat tortillas
  • 1 tbsp olive oil
  • 1/2 cup low-sodium marinara sauce
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 24 slices lean turkey pepperoni
  • 1/4 tsp dried oregano
  • 1 tbsp melted butter
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Preheat your oven to 200°C (400°F) and lightly grease a mini muffin tin with olive oil or non-stick spray.
  2. Use a circular cookie cutter or a glass to cut 24 small circles out of the tortillas. Press each circle firmly into the bottom and up the sides of the muffin slots to create a small cup.
  3. Place a pinch of shredded mozzarella cheese at the bottom of each cup to create a moisture barrier.
  4. Spoon exactly 1/2 tsp of marinara sauce over the cheese layer.
  5. Top with another pinch of mozzarella and one slice of turkey pepperoni, pressing down slightly to adhere.
  6. Bake for 10–12 minutes until the edges of the wrap are mahogany-colored and the cheese is bubbling.
  7. Remove from the oven and immediately brush the edges with melted butter, then sprinkle with grated parmesan and chopped parsley while the butter is still hot.