Begin by gathering a medium mixing bowl and a hand mixer. Soften cream cheese at room temperature for about 30 minutes, then combine it with mayonnaise, olive oil, and red wine vinegar. Add dried oregano and dried basil, blending until smooth and creamy.

Lay out flour tortillas on a clean, flat surface. Spread a generous layer of the creamy herbed spread over each tortilla, ensuring to cover the entire surface.

Add a handful of romaine lettuce on top of the cream cheese spread. Follow with sliced sweet onion, diced Roma tomatoes, and layers of salami, capocollo, and ham.

Carefully roll each tortilla tightly from one end to the other to form a log, securing the fillings inside. Use toothpicks if necessary to hold the roll together.

Using a serrated knife, slice each rolled tortilla into 1-inch pinwheels. Arrange the pinwheels on a platter.