• Wash and dry produce.

• In a small bowl, combine mayonnaise, half the red pepper jam, and a capful of vinegar (two capfuls for 4 servings). Season with salt and pepper.

• In a medium bowl (large bowl for 4 servings), combine remaining red pepper jam, half the remaining vinegar (all for 4), and a large drizzle of olive oil. Season with salt and pepper. Add spinach to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.

• Spread tortillas with as much red pepper mayo as you like. TIP: If tortillas are rigid or sticking to each other, wrap in a damp paper towel and microwave for 20-30 seconds.

• Evenly fill the bottom two-thirds of each tortilla with prosciutto, mozzarella, and half the spinach salad. Starting from the bottom of the tortilla, roll up tightly, then trim off the curved short edges; discard trim. Slice each rolled-up tortilla crosswise into 6-8 pieces.

• Divide roll-ups, cut sides down, between plates. (TIP: Arrange roll-ups right up against each other to prevent unraveling.) Serve with remaining spinach salad on the side.