Soften the Cream Cheese: Begin by allowing 1.5 cups of cream cheese to sit at room temperature for about 30 minutes. Once softened, use a mixing bowl and an electric mixer to blend the cream cheese with one packet of powdered Italian salad dressing until smooth.

Spread on Tortillas: Lay one large flour burrito tortilla flat on a clean surface. Generously spread the cream cheese mixture evenly across the tortilla.

Layer the Fillings: On one third of the cream cheese-covered tortilla, arrange a layer of shaved ham followed by thinly sliced Roma tomatoes, red onions, dill pickle slices, shredded iceberg lettuce, and shaved salami.

Roll It Up: Starting from the filled edge, carefully roll the tortilla tightly to form a log shape while tucking in the ingredients.

Seal the Edges: Seal the edges with a little extra cream cheese to keep everything intact.

Repeat and Chill: Repeat the process with remaining tortillas and fillings. Wrap them in plastic wrap and refrigerate for at least 2 hours.

Slice for Presentation: Slice off the ends and then each roll into 1.5-inch pieces.

Arrange and Garnish: Place sliced sandwiches on a serving platter and garnish with additional lettuce leaves and dill pickle slices.