Italian Sandwich Wraps

With my impending move, Scott and I have been reduced to many "no-cook" meals, which means lots of sandwiches. I came up with this concoction after a visit to my local Italian market--where the mozzarella is still warm when you buy it!

Makes 2 wraps

• 2 large spinach or flour tortillas (wraps)
• 1/4 pound thinly sliced Italian salami
• 1/4 pound fresh mozzarella , sliced
• 1 small tomato, sliced
• 1/4 cup chopped green olives with pimento
• 1 cup baby arugula leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano
• kosher or sea salt
• ground black pepper

1. Layer the salami, mozzarella and tomato slices down the middle of the tortillas and sprinkle with olives.

2. Toss the arugula leaves together with the olive oil, vinegar, and oregano and place a handful of leaves onto each sandwich. Season with salt and pepper.

3. Fold in the sides of the tortillas and then roll up from the bottom. If desired, grill the wraps under a panini press until the cheese is melted and the arugula is wilted, 4 to 5 minutes, before slicing each in half.