Pizza Pie Wrap

6 oz pepperoni, diced (I used turkey pepperoni)

2 tbsp olive oil

2 cups diced green bell pepper, seeds and ribs discarded

2 tsp minced garlic

Kosher salt (if using table salt, decrease the amount by half)

Pepper

2 cups cooked long grain white rice (I used sprouted brown basmati), warm

1 cup marinara sauce

1 cup oil-packed sun-dried tomatoes, drained and chopped

¼ cup toasted pine nuts

1 tbsp dried oregano

2 tsp balsamic vinegar

2 cups grated garlic jack cheese (I used Follow Your Heart fake mozzarella)

4 (or more) gluten-free tortillas (they're usually smaller than burrito-size)

Preheat oven to 350 degrees F (See note for microwave instructions).

Heat a large nonstick skillet over medium high heat. Add the pepperoni and cook until crispy, about 3 minutes. Transfer to a paper towel-lined plate to absorb the extra oil.

Wipe the skillet clean with a paper towel and return the skillet to the stove. Add the olive oil and heat over medium heat. Add the bell pepper and garlic. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and cook until tender, 5 to 7 minutes.

Add the pepperoni, rice, marinara sauce, tomatoes, pine nuts, oregano, and vinegar.

Sprinkle the cheese evenly over the tortillas. Place the tortillas on a baking sheet and bake until cheese melts, about 2 minutes. Remove from the oven, divide the pepperoni mixture among the tortillas, and wrap.

NOTE:

A microwave oven can be used instead of a conventional oven. Once tortillas have been prepared, place one at a time on a paper towel-lined microwaveable plate. Cook on high power until the cheese melts, about 30 seconds. (If using dairy-free cheese, it may not melt as well or quickly ... I warmed the tortilla in a skillet and then added a thin layer of cheese and warmed until melted)

Print Options:

Pizza Pie Wrap