Begin by shredding your cooked chicken into fine, bite-sized pieces using two forks or your hands.

In a large mixing bowl, combine the shredded chicken with softened cream cheese, shredded cheddar cheese, ranch seasoning mix, crumbled bacon, and chopped green onions.

Lay a large flour tortilla flat on a clean surface and spoon a generous portion of the chicken mixture into the center.

Starting at one end, carefully roll the tortilla tightly around the filling, tucking in the edges.

Continue the rolling process with the remaining tortillas and filling mixture.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for about 30 minutes.

Once chilled, unwrap the rolled pinwheels and place them on a cutting board. Slice each roll into bite-sized pieces about 1 inch thick.

Optionally sprinkle the sliced pinwheels with chopped fresh parsley before serving.