In a small bowl, combine onion powder, garlic powder, smoked paprika, and dried oregano. Mix thoroughly to ensure spices are well blended - this ensures every bite has perfect pizza seasoning.

Place a large 12-inch pan over medium-high heat and spray with oil. Add lean ground beef and season with salt and black pepper to taste. Sear for about 5 minutes, stirring occasionally until no longer pink. Drain excess moisture to prevent soggy wraps.

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

Add crushed tomatoes, tomato paste, and chopped flat-leaf parsley to the pan with beef and pepperoni mixture. Mix well to combine, bring to a simmer, and cook for 2-3 minutes until sauce thickens and reduces (it should coat the back of a spoon). Remove from heat when mixture is rich and not watery. Let filling cool for 5-10 minutes before assembling.

Lay the wraps flat on a clean work surface. Evenly divide beef, pepperoni, and tomato mixture among the 6 wraps, using about 3-4 tablespoons of filling per wrap. Sprinkle shredded mozzarella cheese over each and add a drizzle of your favorite sauce if desired. Leave a 1-inch border on all sides. Wrap each tightly into a burrito-like shape, sealing the edges well with a little water on your fingertips. Make sure the seam is secure.

Place filled wraps seam-side down (folded edge on the bottom) on a baking tray or in an air fryer basket. Spray lightly with oil and sprinkle extra parsley on top if desired. For oven: toast in preheated oven at 400°F (200°C) for 8-10 minutes. For air fryer: cook at 350°F (180°C) for 8-10 minutes. Cook until wraps are golden brown and crispy and cheese is melted and bubbly. Let cool for 2-3 minutes before slicing or serving.