In a medium bowl, combine softened cream cheese, mayonnaise, olive oil, red wine vinegar, dried oregano, and basil. Mix until smooth and creamy.

Lay out your burrito-size flour tortillas and spread a layer of the cream cheese mixture on each.

Evenly distribute shredded romaine lettuce, sliced sweet onion, and Roma tomatoes over the cream cheese spread.

Distribute sliced salami, capocollo, and ham evenly across the tortillas.

Roll each tortilla tightly into a log and secure with toothpicks.

Using a sharp serrated knife, cut each log into 1-inch thick pinwheels and place them on a platter.