In a mixing bowl, blend softened cream cheese with Italian seasoning until smooth and creamy, about 2-3 minutes.

Finely chop the sliced pepperoncini and medium tomato, then fold them into the cream cheese mixture until evenly distributed.

On a clean, flat workspace, lay out your flour tortillas. Spread about a quarter of the cream cheese mixture evenly across each tortilla.

Sprinkle a layer of chopped romaine lettuce over the cream cheese mixture on each tortilla.

Evenly distribute slices of hard salami, ham, provolone cheese, and pepperoni over each tortilla.

Starting from the top, tightly roll each tortilla downwards, securing the filling inside.

Wrap each rolled tortilla tightly in plastic wrap and place them in the fridge for at least 1 hour.

Once chilled, slice each roll into 1-inch sections and arrange them on a platter.