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High Protein Pepperoni Pizza Rolls

A macro-friendly, incredibly satisfying pizza roll made with high-protein wraps, shredded chicken, turkey pepperoni, and gooey mozzarella, delivering an unbelievable 61g of protein per roll.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 rolls
Course: Main Course, Snack
Cuisine: American, Italian-American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 4 large High-Protein Tortillas Burrito size
  • 16 oz Cooked Chicken Breast Shredded
  • 1 cup Low-Sugar Pizza Sauce
  • 2 cups Reduced-Fat Mozzarella Cheese Shredded
  • 60 slices Turkey Pepperoni About 15 per roll
Crust Topping
  • 1 large Egg Beaten (for egg wash)
  • 1 tbsp Italian Seasoning
  • 1 tsp Garlic Powder

Equipment

  • Air Fryer or Oven
  • Mixing bowl
  • Pastry brush

Method
 

  1. In a bowl, mix the cooked shredded chicken breast with the pizza sauce until completely coated.
  2. Warm the tortillas in the microwave for 20-30 seconds under a damp paper towel so they are pliable and don't crack.
  3. Lay a tortilla flat. Add 1/4 of the chicken mixture to the lower third. Top with 1/2 cup mozzarella cheese and 15 slices of turkey pepperoni.
  4. Fold the sides of the wrap inward, fold the bottom up over the filling, and roll tightly like a burrito. Repeat for all 4 rolls.
  5. Place the rolls seam-side down. Brush the tops and sides generously with the beaten egg wash.
  6. Sprinkle the Italian seasoning and garlic powder over the egg-washed rolls.
  7. Air Fryer Method: Air fry at 375°F (190°C) for 8-10 minutes until golden brown and crispy.
  8. Oven Method: Bake on a parchment-lined sheet at 400°F (200°C) for 12-15 minutes.
  9. Let rest for 5 minutes before cutting and serving. Enjoy hot!

Notes

To meal prep, assemble the rolls but do not egg wash. Wrap in foil and freeze. When ready, brush with egg wash and bake from frozen, adding 5-8 extra minutes.