In a medium bowl, combine softened cream cheese, mayonnaise, olive oil, and red wine vinegar. Stir in dried oregano and basil until the mixture is smooth and creamy, about 2-3 minutes.

Allow the spread to sit at room temperature for around 10-15 minutes to help the flavors meld.

Lay a flour tortilla flat on a cutting board. Spread an even layer of the creamy herb-infused mixture over the entire surface.

Evenly distribute romaine lettuce, sweet onion, Roma tomatoes, salami, capocollo, and ham over the tortilla.

Carefully roll the tortilla tightly from one edge to the other, creating a log shape. Secure the roll with toothpicks at intervals.

Using a sharp serrated knife, slice the rolled tortilla into 1-inch pinwheels.

Arrange the pinwheel sandwiches on a platter or store them in an airtight container.