Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken on top, slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta, olives, and sliced red onion, then drizzle lightly with the balsamic glaze.