Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. Thinly slice the mozzarella. In a bowl, combine the fig spread, mayonnaise, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Wash and dry the arugula; place in a separate bowl. Drizzle with olive oil and season with salt and pepper; toss to coat.

Place the tortillas on a work surface. Evenly divide the spicy fig mayo between the tortillas; spread into an even layer. Evenly divide the prosciutto (tearing into bite-sized pieces before adding), sliced mozzarella, and seasoned arugula 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!