Step 1

Spread 1 Tbsp pesto over the surface of each tortilla (it does not need to cover the entire surface. Lay two slices of provolone over one half of each tortilla, followed by about 9 pepperoni. Lastly, add one handful of fresh spinach to each tortilla.

Step 2

Roll each tortilla up, trying to keep the roll as tight as possible. With the seams facing down, slice the rolls into one-inch sections. Place the sliced roll-ups in your meal prep container. Pack them closely together to keep them from coming unrolled.

Step 3

Slice the green bell peppers into strips. Divide the bell pepper strips between the four containers.

Step 4

Fill four small containers with 2 Tbsp pizza sauce each. Refrigerate your roll ups, bell peppers, and pizza sauce for up to five days.