Balsamic Veggie Pepperoni Wrap

Preheat oven to 450ºF.

For the vegetables:

Cut the bell peppers into strips and add them to a medium size bowl. Next, cut the zucchini squash lengthwise into pieces about ½ inch thick and add them to the bowl.

Cut the yellow squash in half widthwise, then cut them lengthwise in pieces that are the same thickness as the zucchini. Add them to the bowl.

Cut the onions into pieces about the same thickness as the squash and add them to the bowl.

Next add the olive oil, balsamic vinegar, salt, pepper, and red pepper flakes to the bowl. Mix all of the veggies together so they’re coated with the oil, vinegar and spices.

Lay them as flat as possible on a cookie sheet. Sprinkle the oregano over the top of the veggies.

Bake in the preheated oven for about 20 minutes, stirring occasionally until the veggies are lightly browned.

For the wraps:

Grate or shred the cheese.

Lay a tortilla on a dish or cutting board.

About 2 inches from the edges of the tortilla, add some of the warm veggies. Add the cheese and Hormel pepperoni minis. Top with a bit of the Cardini’s dressing.

Fold in 2 sides of the tortilla about 2 inches. 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.