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Mix cream cheese and butter in medium bowl until well blended. Add chives, parsley, garlic pepper, dill and thyme; mix well. Cover. Refrigerate 4 hours or overnight.
Remove mixture from refrigerator and let stand until soft enough to spread. Place tortillas on work surface. Set aside 1 tablespoon cheese mixture in small bowl. Spread remaining cheese mixture on tortillas. Top with slice of meat.
Cut 10 (6-inch) pieces of green onions. Place 2 pieces at 1 edge of each tortilla. Roll tortillas. Seal edges with reserved cheese mixture.
Cut each tortilla roll into 3/4-inch slices. Serve immediately or cover and refrigerate until ready to serve.