All the kids were doing it, so we thought we would finally give the hack wrap a try and what better way than with pizza as our inspo. Fill the first corner with our zesty Tofurky Italian Deli Slices then finish the remaining corners with roasted bell peppers, mushrooms, and fresh basil. Top it all with Moocho Mozzarella Shreds, then fold and pan fry until crisp and melty.🤤 Makes 2 servings

what you’ll need:

4 teaspoons olive oil, divided
1 cup sliced white mushrooms
2 large (burrito size) vegan flour tortillas
1 package Tofurky Italian Deli Slices
¼ cup sliced roasted red bell peppers from jar
¾ cup marinara sauce, divided
6 large basil leaves, chopped
⅔ cup Moocho Mozzarella Shreds

how to make:

1. In a large skillet over medium heat, warm 2 teaspoons oil. Saute mushrooms, stirring occasionally, until they release and reabsorb their liquid, about 8 minutes. Transfer mushrooms to a bowl, and wipe out the pan with a paper towel.
2. Place tortillas on a clean work surface and make a cut from one end of each tortilla to the center.
3. Across each tortilla, spread ¼ cup marinara then place one ingredient in each of the four corners of each tortilla: ½ of the sauteed mushrooms, 5 deli slices, 2 tablespoons roasted red bell peppers, and 3 basil leaves. Then sprinkle mozzarella shreds over the top of all ingredients.
4. For each tortilla, fold bottom left corner of tortilla and ingredients over the top left corner. Now fold that portion over the top right corner and finally fold it over the bottom right corner to make a folded triangular wrap.
5. In the large skillet that was used for mushrooms, warm 2 teaspoons oil over medium heat. Place both wraps in the pan and cook for approximately 1 ½ minutes on each side until golden brown and melty.
6. Heat remaining ½ cup marinara in the microwave or a small saucepan to serve with wraps.