Coupon Clipping Cook

Roasted Vegetable and Pepperoni Wrap

Delicious roasted vegetables and pepperoni…all wrapped up and full of flavor.

Vegetable Pepperoni Wrap

I have to be honest and tell you that this recipe came about because bell peppers in various colors were on sale and I couldn’t resist buying them.

As I was thinking what to make with them I started to crave veggie pizza with mozzarella cheese and pepperoni.

Then the combination sounded so good in the form of a wrap.

So there you have it…the history of the Balsamic Veggie Pepperoni Wrap.

These unique and scrumptious wraps are loaded with roasted vegetables, mozzarella cheese and mini pepperonis.

It tastes so good, a lot like a vegetable combination pizza with pepperoni.

These wraps can be made ahead of time.

Just warm them up in the microwave and dinner is served.

They’re a nice change for lunch too.

If you take them to work for lunch they are sure to make the breakroom smell amazing and all of your co-workers will be sooo jealous.

Here are more wrap recipes you may like “Turkey, Cranberry and Cream Cheese Pecan Wrap“, “Chicken Caesar Salad Wrap” and “Ham, Apple and Blue Cheese Wrap“.

Let’s check out the ingredients.

Vegetable Pepperoni Wrap Ingredients

For the Wraps – extra large flour tortillas, roasted vegetables, mini pepperoni, shredded mozzarella cheese and prepared caesar salad dressing

For the Roasted Vegetables – yellow, green, red and orange bell peppers; and zucchini squash, yellow squash, onion, salt, dried red pepper flakes, dried oregano leaves, ground black pepper and…

Add Balsamic Vinegar in Vegetables

…balsamic vinegar.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 450 degrees F.

For the Vegetables:

Bell Pepper Seeds on Cutting Board

Remove the stem and seeds from the bell peppers.

Cut Yellow Bell Peppers

Slice the yellow bell pepper and…

Yellow Bell Peppers in Bowl

…add the slices to the bowl.

Cut Red Bell Peppers

Then do the same for…

Red Bell Peppers in Bowl

…the red bell pepper…

Cut Orange Bell Pepper

…the orange bell pepper…

Cut Green Bell Pepper

…and…

Sliced Bell Pepper in Bowl

…the green bell pepper.

Sliced Zucchini on Board

Next, cut the zucchini squash lengthwise into pieces about ½ of an inch thick.

Sliced Zucchini in Bowl

Add them to the bowl of veggies.

Sliced Yellow Squash on Cutting Board

Cut the yellow squash in half widthwise.

Then cut them lengthwise in pieces that are the same thickness as the zucchini.

Yellow Squash in Bowl

Into the bowl they go.

Sliced Onion on Board

Cut the onions into pieces about the same thickness as the squash.

Sliced Onion on Board

…last of the veggies into the bowl.

Olive Oil on Onions

To the bowl of vegetables, add olive oil….but only one drop.

Olive Oil on Onions

Not really….just kidding about adding only one drop….add all of the olive oil (2 tablespoons) to the veggies.

Balsamic Vinegar on Onions

To the bowl, add balsamic vinegar.

Salt, Pepper and Red Pepper Flakes

Next…

Add Salt on Onions

…add salt…

Add Pepper on Onion

…pepper…

Add Red Pepper Flakes in Bowl

…and dried red pepper flakes.

Marinated Vegetables in Bowl

Mix the vegetables together so they’re coated in the oil, vinegar and spices.

Marinated Vegetables on Sheet Pan

Roasting the Vegetables – On a large sheet pan, lay them as flat as possible.

Marinated Vegetables on Sheet Pan

Try to spread the veggies out so they’re touching the pan rather than being bunched on top of one another.

Dried Oregano in Bowl

Next,

Oregano on Marinated Vegetables

…on top of the vegetables, sprinkle dried oregano.

Marinated Vegetables on Pan

Bake in a preheated oven,

Roasted Vegetables on Pan

…stirring occasionally until the vegetables are lightly browned (about 20 minutes).

Roasted Vegetables on Pan

The marinated veggies taste so good when roasted in the oven.

For the Wraps:

Shredded Cheese on Cutting Board

Shred the cheese and set aside for a moment.

Flour Tortilla on Cutting Board

On a large plate or cutting board, lay a tortilla.

Roasted Vegetables on Tortilla

About 2 inches from the edges of the tortilla, add warm veggies.

Cheese on Roasted Vegetables

Top with cheese.

Cheese on Roasted Vegetables

Add more cheese if you like.

Mini Pepperoni on Roasted Vegetables

Next add mini pepperonis…

Salad Dressing on Sandwich Wrap

…and top with drizzles of the caesar dressing.

Roll Pepperoni Veggie Wrap

Folding the Wraps – Then fold in two sides of the tortilla about 2 inches.

And start rolling the tortilla towards the middle.

Vegetable Pepperoni Wrap

Continue to gently roll the tortilla to form the wrap.

Vegetable Pepperoni Wrap

Cut each wrap in half…

Vegetable Pepperoni Wrap

…and serve warm.

Vegetable Pepperoni Wrap

So good.

Vegetable Pepperoni Wrap

Thank you so much for stopping by CCC!

More Sandwich Recipes You May Like:

Peppered Bacon, Avocado and Blue Cheese Sliders

Grilled Cheese Roll Ups

Cheesy Meatball Sandwich with Marinara Sauce

Chipotle Chicken Nugget and Honey Dijon Sliders

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Vegetable Pepperoni Wrap

Roasted Vegetable and Pepperoni Wrap

Delicious roasted vegetables and pepperoni...all wrapped up and full of flavor.
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: Pepperoni Sandwich, Pepperoni Wrap
Servings: 4

Ingredients

For the Roasted Vegetables:

  • 1 yellow bell pepper stems and seeds removed, cut into strips
  • 1 green bell pepper stems and seeds removed, cut into strips
  • 1 orange bell pepper stems and seeds removed, cut into strips
  • 1 red bell pepper stems and seeds removed, cut into strips
  • 2 zucchini squash cut into strips about 1/2 inch thick
  • 2 yellow squash cut in half widthwise, then cut into strips in the same size as the zucchini
  • 1 medium size onion peeled, cut in half and cut in 1/2 inch thick slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

For the Wraps:

  • 4 extra large flour tortillas
  • Roasted vegetables
  • 1 package (5 ounces) Mini pepperoni Turkey or Regular
  • 2 cups shredded mozzarella cheese
  • 1/2 cup prepared caesar dressing or your favorite Caesar Dressing

Instructions

  • Preheat oven to 450 degrees F.

For the Vegetables:

  • Marinating the Vegetables - To a large mixing bowl, add the yellow, green, orange and red bell peppers.
  • To the bowl add zucchini, yellow squash, onions, olive oil, balsamic vinegar, salt, pepper, and red pepper flakes.
  • Mix all of the vegetables together so they’re coated in the oil, vinegar and spices.
  • Roasting the Vegetables - On a large sheet pan, place the vegetables as flat as possible spreading them out as much as possible.  
  • On top of the vegetables, sprinkle oregano.  Bake in a preheated oven, stirring occasionally until the vegetables are lightly browned (about 20 minutes).

For the Wraps:

  • Filling the Wraps - On a large plate or cutting board, lay a tortilla.  About 2 inches from the edges of the tortilla, add some of the warm veggies.
  • Top with shredded cheese and the mini pepperonis.  Drizzle caesar dressing on top (or your favorite salad dressing).
  • Folding the Wraps - Then fold in two sides of the tortilla about 2 inches. And start rolling the tortilla towards the middle.
  • Continue to gently roll the tortilla to form the wrap. 
  • Cut each wrap in half and serve warm.
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7 Comments

  1. What a colorful and flavorful wrap…my idea of comfort food 🙂

  2. Awesome wrap here! You brought some healthy veggies together but still included some cured meat to punch up the flavor-well done. Definitely a must try! Have a great day!

  3. I understand how tempting buying bell peppers in different colors. This wrap sure looks colorful and full of flavor!

  4. it’s not fair u alwys make me drool,lol… love the colors of those bell peppers! Love it more to see after they have baked… oh i want it! i want it! Thx for this great recipe!