1-First, gather all ingredients and prepare the mise en place by washing and chopping Romaine lettuce and dicing tomatoes, as this ensures efficient assembly. Lay out the flour tortillas on a clean surface, and if adapting for gluten-free needs, use appropriate tortillas. Evenly spread Caesar dressing on each tortilla, adjusting the amount for calorie preferences.

2-Place two flour tortillas on a baking sheet spaced evenly apart, then spread marinara sauce in a thin, even layer on the center of each tortilla. Sprinkle 1/2 cup mozzarella cheese shreds over the sauce, then top with 1/2 cup pepperoni slices. Broil on the bottom rack of the oven under a high broiler until the pepperoni is crispy and the cheese is melted, about a few minutes, then remove and set aside.

3-Layer sliced pepperoni, chopped Romaine lettuce, diced tomatoes, and shredded Parmesan cheese over the dressing next. Roll up each tortilla tightly to form a wrap, ensuring no ingredients spill out. While the pizza wraps cook, toss the Caesar salad in a large bowl; if using bagged salad, add 1 tablespoon fresh lemon juice, then season with salt and pepper.

4-For a warm option, grill the wraps in a pan over medium heat for 3-5 minutes on each side until golden and slightly crispy. Scoop half of the salad onto each tortilla pizza, then carefully roll up the wraps and cut in half to serve immediately. This final step, including the recipe’s total time of under 10 minutes with 5 minutes prep and 5 minutes cook, keeps everything fresh and ready to eat.