In large skillet set over medium heat, add oil. Add onion, red pepper, yellow pepper, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring occasionally, for 5 to 8 minutes or until tender.
Meanwhile, warm tortillas according to package directions.
Arrange 2 turkey slices on each tortilla. Top with peppers mixture, bocconcini, kale and tapenade. Garnish with basil.
Tip: Substitute baby kale with arugula if preferred.