In a medium bowl, combine cream cheese, salad dressing mix, banana pepper, red onion, green onion, red pepper, olives and shredded cheese. Mix well, Alternately, you can mix the cream cheese filling in the bowl of a stand mixer on low speed.

Spread about 1/4 cup of the cream cheese mixture over a tortilla.

Place 3-4 slices each of pepperoni and salami over the cream cheese mixture, leaving about 1/2 inch around the edge. Don’t add too much meat or the tortilla will be hard to roll.

Place a leaf of Romain lettuce in the center of the tortilla. Roll up tightly.

Place wooden picks about 1-inch apart down the center of the rolled tortilla. Cut in between the picks to form pinwheels. Repeat with remaining tortillas and fillings. Refrigerate until serving.