Wash and dry the fresh produce. Roughly chop the olives and peppers. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Medium dice the mozzarella. In a large bowl, whisk together the mayonnaise, oregano, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the arugula, chopped olives and peppers, sliced prosciutto, and diced mozzarella; toss to combine.

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Place the warmed tortillas on a work surface. Evenly divide the salad among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Enjoy!