In a large bowl, add your cream cheese, mayo and all your dried seasoning and herbs and blend using a hand mixer until the cream cheese is light and fluffy and the seasonings are well combined. Fold in your finely diced green onions. Mix well to combine. This mix should not be ice cold when you are building your sandwiches. If you make this ahead of time, leave it out for about one hour before attempting to spread it.

When ready to build your sandwiches, spread the cream cheese mixture on the entire tortilla from end to end.

Add your red peppers and cucumber slices to just half of the tortilla. One side should be blank with just the cream cheese.

Layer a few pieces of the lettuce across the cucumbers and peppers.

Roll the tortillas up cigar style starting from the side that has the vegetables. Roll tightly, tucking the lettuce in as you roll. Make sure this roll is tight. Use the cream cheese end as a way to "glue down" the tortilla. Repeat until all your ingredients are used.

I wrap each roll tightly with foil or plastic wrap and let these sit overnight in the fridge.

When you are ready to cut, unwrap and dampen a paper towel to clean your knife off on between slices. Make sure your knife is SHARP. Cut the end off and those are snacks for the cook. Then slice the rest into 1 inch thick rounds or you can cut on the diagonal for a fancier look. Wipe your knife off in between cuts for clean cuts.

Place on a plate or tray and cover with plastic wrap to transport.