Cut the softened blocks of cream cheese into chunks. Place them into a large mixing bowl and beat using an electric hand mixer until smooth and fluffy.

Add mayonnaise and ranch seasoning into the bowl. Mix to combine and gently fold in the crispy bacon bits using a rubber spatula.

Lay out the 4 green tortilla wraps on a work surface. Divide half of the cream cheese mixture between them and spread into a thin layer, leaving a 1-inch border.

On each green tortilla, layer slices of deli chicken, Colby Jack cheese, and salami, spreading ingredients out instead of stacking them in the center.

On the bottom half of each wrap, arrange 1/4 cup of baby spinach leaves.

Lay out the 4 white flour tortillas and divide the remaining cream cheese mixture among them, spreading evenly.

Layer on the ham (or pastrami), 2 slices of Havarti cheese, and 4 slices of salami.

Place butter lettuce leaves on the bottom half of each tortilla.

Roll each tortilla tightly from the bottom to create a log. Slice into 8 pinwheel sandwiches, or as thick as desired.

Optional: Secure each pinwheel with a pick.