In a medium bowl, combine onion powder, garlic powder, smoked paprika, and dried oregano. Stir well to ensure an even blend of flavors. Set the spice mix aside.

Spray a skillet with cooking oil and heat it over medium-high flame. Add the lean ground beef, breaking it apart with a spatula. Cook for approximately 5 minutes or until browned. Season with salt and pepper to taste, then remove from heat to drain excess fat.

Return the skillet to low heat and mix the coarsely chopped pepperoni and spice mix into the beef. Cook for 2 minutes until aromatic. Stir in crushed tomatoes and tomato paste, simmering for 2-3 minutes until thickened.

Lay wraps flat, spoon 3-4 tablespoons of the beef mixture in each wrap, sprinkle with mozzarella, drizzle with sauces if desired, and roll tightly.

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper, arrange rolls seam-side down, spray tops with oil, and bake for 8-10 minutes until golden and crispy.

Carefully remove from the oven, cool for a few minutes, slice into manageable pieces and serve warm with marinara or ranch dressing.