These Crispy Pepperoni Pizza Caesar Wraps Are the Perfect Ea

• servings: Makes 2 wraps
• total time: 11 minutes

Ingredients

For the Cheese Wraps

1½ cups freshly grated part-skim low-moisture mozzarella cheese

14–16 pepperoni slices

sprinkle with oregano and red pepper flakes

For the Caesar Salad

1 head romaine lettuce

¼ cup crushed croutons

Extra parmesan cheese, for topping

For the Caesar Dressing

¼ cup Best Foods mayonnaise

¼ cup 0% Greek yogurt

Juice from ½ lemon

2 tsp Worcestershire sauce

1½ tsp Dijon mustard

1 large garlic clove, grated

¼ cup grated parmesan cheese

¼–½ tsp black pepper

Directions

Preheat oven to 375°F.

Line a baking sheet with parchment paper. Spread ¾ cup freshly grated part-skim low-moisture mozzarella into a thin tortilla-sized circle. Top each with 7–8 pepperoni slices and sprinkle with the oregano and red pepper flakes.

Bake for 10-12 minutes or until crispy around the edges and golden brown.

Slice the romaine lettuce lengthwise, chop into thin strips, rinse under cold water, and dry very well using a salad spinner.

In a bowl, mix together the mayonnaise, Greek yogurt, lemon juice, Worcestershire sauce, Dijon mustard, garlic, parmesan, and black pepper.

Toss the romaine with most of the dressing, crushed croutons, and parmesan cheese.

Let the wraps cool slightly, then fill with the Caesar salad. Top with extra parmesan, croutons, and dressing if desired.