In a small bowl, mix together the mayonnaise and mustard. Heat a large skillet over medium heat. Lightly toast each tortilla in the skillet until it’s more flexible.

Spread 2 tablespoons of the mayonnaise mixture evenly over each tortilla.

Evenly layer the salami, pepperoni, prosciutto, kale, cheese and roasted red peppers on each tortilla.

Tightly roll each tortilla into a spiral; chill for 15 minutes.

Slice the rolls into 2-inch-thick pinwheels. Serve immediately or wrap tightly and refrigerate for up to a day before serving