In a small bowl, whisk together the onion powder, garlic powder, smoked paprika, and dried oregano. Set aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the lean ground beef and cook for about 5–7 minutes, seasoning with salt and pepper until no longer pink.

Stir in the coarsely chopped pepperoni and prepared spice mix, cooking for an additional 2–3 minutes until fragrant and slightly crisp.

Mix in the crushed tomatoes and tomato paste, letting the mixture simmer until it thickens slightly, about 2-3 minutes.

Remove from heat and allow the mixture to cool slightly. Lay out the flour wraps and divide the filling among them, adding mozzarella cheese on top.

Roll each wrap tightly, seam-side down on a baking tray. Spray tops lightly with cooking oil. Bake at 400°F for 8–10 minutes or until golden brown.

Allow to cool for a minute before serving with marinara or ranch for dipping.