Prepare the romaine lettuce leaves by stripping out the thick center veins to create flat, pliable leaves. Set aside.

Rinse the sun-dried tomatoes and pepperoncini under cool running water and pat them dry to prevent excess moisture.

In a medium bowl, combine cream cheese, chopped pepperoncini, sun-dried tomatoes, basil pesto, dried basil, oregano, garlic powder, black pepper, and salt. Mix until smooth and creamy.

Lay out four 10-inch flour tortillas on a clean surface. Spread about 1/3 cup of the creamy mixture evenly over each tortilla, leaving half an inch of space around the edges.

Place three slices of provolone cheese over the cream cheese mixture, then layer with Genoa salami and prosciutto, followed by the prepared romaine lettuce leaves.

Tightly roll each tortilla from the bottom edge up toward the top and wrap each pinwheel in plastic wrap to hold its shape.

Place the wrapped pinwheels in the refrigerator for about 1 to 2 hours to chill.

Remove the plastic wrap and slice the pinwheels into 3/4-inch pieces. Arrange on a platter and let sit at room temperature for 10-15 minutes before serving.