Step 1

Soften your cream cheese and add to a bowl with the packet of Italian Salad dressing, mix by hand vigorously until fluffy or use an electric mixer.

Step 2

Use a spreader and spread the cream cheese on the tortilla making sure the cream cheese gets all the way to the edges.

Step 3

On one third of the tortilla layer first the ham, press down a little bit so that it sticks in the cream cheese, then add the onions, tomatoes, pickles, a decent amount of the shredded lettuce and then a layer of salami.

Step 4

Start rolling the tortilla from the side with the filling, you will have to tuck the fillings in as you roll.

Step 5

Make sure the tortilla is sealed at the closure, you can use additional cream cheese if needed to "glue" it closed.

Step 6

Repeat the process until all your tortillas are filled and rolled, place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours and up until twenty four hours.

Step 7

Using a cutting board and sharp knife, begin slicing the tortillas. I keep a damp paper towel so that I can wipe my knife off in between cuts. Cut the end off the rolled tortilla first, the part that doesn't have a lot of filling, you can snack on these. Then make even 1.5 inch round cuts so that the rollers are all even.

Step 8

Place on a platter and add shredded lettuce and pickles for garnish. You can also serve with some kind of dressing or pickled veggies in the center.