Combine softened cream cheese and Italian seasoning in a small bowl; stir until seasoning is well incorporated.
Divide the cream cheese mixture evenly among the four tortillas and spread to coat the surface of each one. Scatter the pickles on the tortillas.
Layer each tortilla with salami or deli ham.
Start from one end and roll each tortilla as tightly as possible, without squeezing out the cream cheese. Wrap each of the rolls in plastic wrap and refrigerate for an hour.
When ready to serve, remove the plastic wrap and use a serrated knife to cut the rolls into one-inch pieces.
Refrigerate leftovers for up to 1 day. Any longer, and they may start to get soggy.
Notes
Nutrition information is an estimate only and will vary based on serving size and exact ingredients used in preparation.