In a medium bowl, combine the softened cream cheese, chopped banana peppers, roasted red peppers, and Italian seasoning. Stir until everything is well blended and creamy.

Lay a tortilla flat on your work surface and scoop approximately three tablespoons of the cream cheese mixture onto it. Spread it evenly, leaving a small border around the edges.

On top of the cream cheese layer, arrange three slices each of Genoa salami, pepperoni, and ham. Make sure to leave about a 1/2-inch border along the sides for easier rolling.

Place a layer of provolone cheese (three slices) on top of the meats. Then, add two slices of tomato and a handful of crunchy lettuce.

Starting from one end, roll the tortilla tightly toward the other end, making sure the fillings stay inside.

Use toothpicks to secure the roll-up, inserting them about one inch apart. Carefully slice the tortilla between the toothpicks, creating delightful pinwheel shapes.

Enjoy immediately for a refreshing bite or refrigerate for later.