Add the room temperature cream cheese to a bowl along with olive oil, vinegar, peppers, garlic powder, Italian seasoning, oregano, salt and pepper. Use a spatula to combine until smooth and spreadable.
Lay the tortillas on a clean work surface. Spread the cream cheese mixture on the tortilla dividing evenly between the 4 tortillas.
Layer with the slices of meat, cheese, lettuce and tomatoes.
Starting from one side, roll each tortilla tightly into a log. Wrap each roll in plastic wrap and refrigerate for at least 30 to 60 minutes to help them firm up and slice cleanly.
Use a sharp knife to cut into 1 inch slices. Arrange the pinwheels on a platter with toothpicks for an appetizer or serve for lunch or dinner.
