Ingredients:

  • 8 large (approx. 10 inch / 25 cm) flour tortillas
  • 2 tbsp olive oil
  • 1 cup pizza sauce or thick marinara
  • 2 cups shredded mozzarella cheese
  • 4 oz cream cheese, softened
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced zucchini
  • 1/2 cup finely chopped baby spinach
  • 1/4 cup finely diced red onion
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder

Instructions:

  1. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
  2. Sauté the red onion, bell pepper, and zucchini for 3-4 minutes until the edges are slightly charred.
  3. Stir in the baby spinach and cook until wilted, about 30 seconds.
  4. Remove the vegetable mixture from heat and let it cool slightly. Sautéing the vegetables first helps keep the 8 large flour tortillas from getting soggy.
  5. Preheat your oven to 400°F (200°C).
  6. Lay a tortilla flat and spread a thin, even layer of softened cream cheese across the surface, leaving a 1/2 inch (1.3 cm) border at the edges.
  7. Drizzle 2 tbsp of pizza sauce over the cream cheese and spread lightly.
  8. Sprinkle a portion of shredded mozzarella cheese and a scoop of the sautéed vegetable mix across the tortilla.
  9. Dust with oregano and garlic powder.
  10. Roll the tortilla tightly into a cylinder, pressing firmly to eliminate air pockets.
  11. Using a sharp knife, slice each roll into 6 equal rounds, approximately 1.5 inches (4 cm) thick.
  12. Place the slices cross-section side up on a parchment-lined baking sheet.
  13. Lightly brush the tops of the slices with the remaining olive oil.
  14. Bake for 8-10 minutes, or until the cheese is bubbling and the edges are a deep golden brown.