In a large skillet, heat a drizzle of oil over medium-high heat. Add 1 pound of lean ground beef and cook for about 6-8 minutes, breaking it apart until browned and no longer pink. Drain any excess fat and set the beef aside in a bowl.

With the same skillet over medium heat, stir in 1 cup of coarsely chopped pepperoni along with onion powder, garlic powder, smoked paprika, and dried oregano. Cook for about 3-4 minutes until the pepperoni releases its oils and becomes golden brown.

Mix in 1 cup of crushed tomatoes and 2 tablespoons of tomato paste, stirring well to combine. Allow to simmer on low heat for 5-7 minutes until it thickens.

Lay out your wraps and place about 3-4 tablespoons of the beef, pepperoni, and sauce mixture at the center of each wrap. Sprinkle with mozzarella cheese, then fold in the sides and roll tightly.

Preheat your oven to 400°F (200°C). Place the rolls seam-side down on a lined baking tray. Lightly spray the tops with oil. Bake for 8-10 minutes until crispy and golden.

Once baked, let the rolls cool for about 3-5 minutes. Cut each roll in half and serve warm.