Begin by ensuring your cooked chicken is shredded evenly.

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

Lay a flour tortilla flat on a clean surface. Spoon a generous portion of the chicken mixture into the center of the tortilla, spreading it into a line that runs horizontally.

Starting from one end, carefully roll the tortilla over the filling, tucking it tightly as you go.

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

Wrap each rolled pinwheel in plastic wrap and refrigerate them for at least 30 minutes.

Once chilled, remove the pinwheels from the refrigerator and slice each roll into bite-sized pinwheels, about 1 inch thick.

If desired, sprinkle some fresh parsley over the pinwheels for an added pop of color before serving.