In a small bowl, combine the onion powder, garlic powder, smoked paprika, and dried oregano. Mix thoroughly to ensure even distribution.

Place a large pan over medium-high heat and spray with oil. Add the lean ground beef, season with salt and pepper, and sear for about 5 minutes, stirring occasionally, until no longer pink.

Add the coarsely chopped pepperoni and the pre-mixed herbs and spices. Cook for an additional 2 minutes, stirring occasionally, until the pepperoni becomes lightly golden and fragrant.

Add the crushed tomatoes, tomato paste, and chopped parsley to the pan. Mix well and bring to a simmer. Cook for 2-3 minutes until the sauce thickens. Remove from heat.

Let the filling cool for about 10 minutes. Meanwhile, lay the wraps flat on your work surface.

Evenly divide the beef and pepperoni mixture among the wraps, placing about 1 cup of filling down the center of each wrap. Leave about 1 inch on each side.

Sprinkle shredded mozzarella over each portion of filling and add a drizzle of sauce if desired.

Fold in the sides of each wrap, then roll tightly from bottom to top like a burrito.

Place the rolls seam-side down on a baking tray or in an air fryer basket. Spray lightly with oil and sprinkle with extra parsley if desired.

Bake in a preheated oven at 400°F (200°C) for 8-10 minutes, or air fry at 350°F (180°C) for 8-10 minutes, until wraps are crispy and cheese is melted.

Let cool for 3-4 minutes before slicing or serving.