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Place softened cream cheese in a mixer bowl with the Italian seasoning mix. Whip until creamy.
Stir in the chopped roasted red peppers and pepperoncini until combined.
Spread half of the cream cheese mixture over a tortilla. Layer on half of the salami and pepperoni.
Lay 3 pieces of provolone cheese down the center of the tortilla. Roll up the tortilla tightly and then cover with plastic wrap.
Place the wrapped tortillas in the refrigerator for at least 30 minutes before slicing and serving.