In a medium bowl, blend 8 ounces of softened cream cheese with 1/2 cup of chopped roasted red peppers, 1/4 cup of finely chopped banana peppers, and 1 teaspoon of Italian seasoning. Season with a pinch of salt and black pepper. Mix until smooth and well combined.

Lay one flour tortilla flat on a clean surface. Using a spatula or the back of a spoon, spread a generous third of the cream cheese mixture evenly across the tortilla, leaving about half an inch from the edges to avoid overflow.

Begin layering by placing a few slices of ham on top of the spread, followed by a layer of salami and then pepperoni. Finish with a slice or two of provolone cheese.

Sprinkle a handful of shredded lettuce over the meat and cheese layers for a refreshing crunch.

Carefully roll the tortilla away from you, keeping it tight but not too tight, until you reach the edge.

Wrap each tightly rolled tortilla in plastic wrap and place in the refrigerator for at least 3 hours, or preferably overnight.

Once chilled, remove the plastic wrap and place the rolls on a cutting board. Trim the ends for a clean look, then slice each roll into 1/2-inch thick pinwheels.