Start by prepping your fresh ingredients. Remove the thick center vein from the romaine lettuce and rinse and dry the leaves.

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

Lay out each tortilla and spread a quarter of the cream cheese mixture over each, leaving a small border. Layer with provolone cheese, salami, prosciutto, and romaine lettuce.

Roll each tortilla tightly into a log and wrap in plastic wrap. Refrigerate for 1-2 hours.

Unwrap the pinwheels, slice into ¾-inch thick pieces, and let sit at room temperature for 10-15 minutes before serving.