| Mix the dried cranberries and goat cheese together. Allow flavors to meld and cranberries to soften.
Seed and quarter the red peppers. Slice the zucchini lengthwise into thin strips. Toss to coat peppers, zucchini, and asparagus with olive oil.
Over a medium flame, grill the vegetables until lightly blackened with grill marks, about 4 minutes on each side. Meanwhile, place a handful of arugula (or other salad mix) on each tortilla. Divide the goat cheese mixture into 4 and also place on the tortillas. When the vegetables are done divide into 4 and place on the tortillas.
The tortillas can be rolled and either refrigerated for later or served immediately. | 
