Stir together the cream cheese, Italian seasoning, garlic powder, and banana peppers.

Spread a thin layer of the cream cheese mixture over the top of each tortilla.

Place three slices of provolone cheese at the end of one of each tortilla.

Top with four slices of salami and four slices of pepperoni.

Roll the tortilla tightly around the filling and wrap with plastic wrap. Chill for at least 4 hours before slicing into one-inch pieces and serving.