In a large skillet, heat a drizzle of oil over medium-high heat. Add the lean ground beef and season with salt and pepper. Sauté for about 5 minutes, breaking it apart, until browned.

Stir in the chopped pepperoni, onion powder, garlic powder, smoked paprika, and dried oregano into the beef mix. Cook for an additional 2 minutes until fragrant.

Lower the heat and incorporate the crushed tomatoes and tomato paste. Allow to simmer for 2-3 minutes, stirring occasionally until thickened.

Lay out the burrito-style wraps. Evenly distribute 3-4 tablespoons of the filling on each wrap and sprinkle with mozzarella cheese. Roll tightly, leaving a border to seal.

Preheat oven to 400°F (200°C). Place rolled wraps seam-side down on a baking tray, lightly spray with oil, and bake for 8-10 minutes until golden brown and crispy.