In a large mixing bowl, combine the cream cheese, sandwich spread, Italian seasoning, salt, garlic powder, onion powder and black pepper in a bowl. Mash to combine.
Spread a heaping ½ cup of the cream cheese mixture over each tortilla all the way to the edges. At one end of each tortilla, lay two slices of cheese and two slices of salami/soppressata.
Roll each tightly into a roll and wrap tightly in plastic wrap. Chill in the refrigerator for a minimum of 1 hour to overnight
Using a serrated knife, cut into 1-inch slices and arrange on a serving platter.
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