Use help from the antipasto bar to make these colorful Italian Pinwheel Sandwiches that can be made a day before serving.
Mix together the whipped cream cheese, mayonnaise, mozzarella cheese, Italian seasoning, Parmesan cheese, basil and garlic salt until well blended.
Divide the cream cheese mixture evenly among the four tortillas. Spread it thinly, leaving about 1/4-inch border at the edge.
Evenly top the cream cheese mixture with the olives, roasted red peppers, green peppers and salami.
Tightly roll up each tortilla. Seal them in a zippered plastic bag or with plastic wrap. Chill them in the refrigerator for at least 2 hours or overnight.
Slice each tortilla into about 1-inch slices when ready to serve.