Description
If you love Caesar salad wraps, pizza, and easy low-carb meals, this Crispy Pepperoni Caesar Cheese Wrap is about to become one of your new favorites. Instead of using a tortilla, shredded mozzarella cheese gets baked right on a sheet pan until golden, crispy, and flexible enough to roll into a wrap.
Ingredients
For the Cheese Wrap
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2 cups shredded mozzarella cheese
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12–15 pepperoni slices
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1 teaspoon Italian seasoning
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Parchment paper
For the Caesar Salad Filling
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2 cups chopped romaine lettuce
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2–3 tablespoons Caesar dressing
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2 tablespoons grated Parmesan cheese
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Cracked black pepper
Instructions
Preheat your oven to 400°F.
Line a baking sheet or pizza pan with parchment paper. Do not skip the parchment paper here — cheese sticks badly to regular pans.
Spread the shredded mozzarella into a thin rectangle or large circle directly on the parchment paper. Try to keep it even so it cooks consistently.
You want the cheese layer thick enough to hold together but thin enough to crisp around the edges. Place the pepperoni slices evenly across the top and sprinkle with Italian seasoning.
As the wrap bakes, the pepperoni crisps up and flavors the cheese underneath.
Bake for 10–14 minutes or until then let it cool for about 5 minutes so its easier to wrap.
Let the cheese cool for about 3–5 minutes before touching it. If you try to roll it immediately, it may fall apart. If you wait too long, it becomes too stiff.
You want it warm and flexible.
While the cheese cools, toss together: Romaine lettuce, Caesar dressing, Parmesan cheese, Black pepper
Place the Caesar salad mixture onto one side of the cheesy crust and gently roll it into a wrap.
Slice in half and serve immediately while the cheese is still crispy.
Notes
Pre-shredded cheese works, but freshly shredded mozzarella melts more smoothly and crisps better because it doesn’t contain as many anti-caking agents.
Nutrition
- Serving Size: 1