In a medium bowl, add the softened cream cheese, red pepper jelly, and the packet of Italian Salad dressing. Use a hand mixer to mix it until light and creamy.

On each flour tortilla, use a spreader or a spatula to spread the cream cheese mixture evenly on the tortilla—all the way to the edges.

On one third of the tortilla lay down ham, salami slices, onions, tomatoes, pickle chips, and shredded lettuce. Press down with your hands to smash all the ingredients before rolling.

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

Make sure the tortilla is sealed at the end. TIP: use additional cream cheese if needed as a glue.

Repeat the process until all ingredients have been used up. Place the filled, rolled tortillas on a baking sheet and cover with plastic wrap. Refrigerate before serving, so they are nice and chilled. You can make these up 24 hours ahead.

Using a sharp knife, lay the full sandwich roll on a cutting board slice the sandwiches about 2 inches thick. Set aside the ends of of the rolled tortilla (or eat later).

Around the bowl, add more finely shaved lettuce.

Layer all the sandwiches on the board. You can fill in with potato chips and more drained pickle slices, and strips of red and green bell pepper slices (for dipping).

Serve!