In a bowl, toss pork medallions with olive oil, oregano and salt. Cook on grill preheated to medium-high for 2 to 3 min. per side, or until just cooked through. Remove from grill.
In another large bowl, mix mayonnaise, vinegar, salt and pepper. Add coleslaw mix and toss until evenly coated.
Spread mustard on each tortilla. Top with pork medallions, 1/4 cup (60 mL) coleslaw (reserve the rest), pickle slices, cheese slices. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling.
Place wraps on greased grill at medium-high heat and toast 2 to 3 min. per side, or until grill-marked. Cut each wrap in half. Serve immediately with remaining coleslaw.
For an added flavour twist, add 1/2 tsp (2 mL) celery seed to coleslaw. To prepare in advance, omit coleslaw when assembling and wrap sandwiches in tin foil and refrigerate. When ready to serve, grill foil-wrapped sandwiches 2 to 3 min. per side, and serve with coleslaw.